Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 345kcal 17%
Fat 16g 24%
Saturated Fat 4g 20%
Carbohydrates 46g 15%
Fiber 2g 8%
Sugar 29g 57%
Protein 5g 10%
Cholesterol 45mg 15%
Sodium 300mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Zucchini Bread Recipe

Name: Zucchini Bread Recipe
Total time: 80 min
Yield: 10
Ingredients: 8 ounces (2 cups; 225g) grated zucchini from 2 medium zucchini (see note); 5 ounces (1 cup; 140g) all-purpose flour; 3 ounces (1/2 cup; 85g) whole wheat flour; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume; 3/4 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/8 teaspoon ground coriander; 1/8 teaspoon ground nutmeg; 2 large eggs (3 1/2 ounces; 100g); 4 ounces (1/2 cup; 115g) granulated sugar; 4 ounces (1/2 cup; 115g) light brown sugar; 3 ounces neutral oil, such as vegetable or canola oil (1/4 cup plus 2 tablespoons; 85g); 2 ounces (about 4 tablespoons; 60g) unsalted butter, melted; 1 teaspoon vanilla extract; 2 ounces (1/2 cup; 60g) toasted chopped walnuts, optional (see note)

Total 1h 20m

This zucchini bread recipe combines grated zucchini, all-purpose and whole wheat flour, warm spices, and chopped walnuts for a moist and flavorful treat. Perfect for using up summer zucchini, this bread is sweetened with granulated and brown sugar, and is a great addition to any brunch or snack spread.

Nutrition Facts

Zucchini Bread Recipe

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