Zucchini Bread
A sweet, moist quick bread using fresh zucchini and orange zest.
Servings loaves
Equipment
Ingredients
Bread
- 3 cups zucchini, grated
- 2 ¼ cup flour
- 2 teaspoons cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 3 eggs
- ½ cup canola oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla
- ½ cup sour cream
- zest from one large orange
- ⅔ cup pecans, toasted, chopped optional
Topping
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350℉. Grease and flour 2 smaller (8x4) loaf pans and set aside. Or you can do a larger 9x5 loaf pan and a couple of mini loaves.
- Place shredded zucchini in a fine mesh strainer over a bowl and set aside.
- Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.
- Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Very gently press down on zucchini in strainer and discard extra liquid. Mix zucchini into batter.
- Add dry ingredients and mix just until combined. Divide batter between 2 pans.
- In a small bowl, combine topping ingredients. Sprinkle topping evenly over each loaf.
- Bake for 50-60 minutes or until a knife comes out clean.
- Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan, or it will come out in chunks!
Notes
- Nutritional information was calculated for entire recipe/ two whole loaves.
Nutrition
Serving: 1whole loaf, Calories: 2082kcal, Carbohydrates: 276g, Protein: 30g, Fat: 99g, Saturated Fat: 14g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 54g, Trans Fat: 0.2g, Cholesterol: 279mg, Sodium: 1552mg, Potassium: 1043mg, Fiber: 10g, Sugar: 161g, Vitamin A: 1113IU, Vitamin C: 34mg, Calcium: 252mg, Iron: 10mg
Calories: 2082kcal
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!