My Kid's Favorite Zucchini Bread

This simple recipe for zucchini bread makes two generous loaves and helps to use up all those extra zucchini that seem to “crop” up each year!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 262 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 1 tablespoon lemon juice
• 1 cup light brown sugar
• 4 eggs, lightly beaten
• 3 cups shredded zucchini, squeezed dry
• 1.75 cups all-purpose flour
• 1.5 cups whole wheat flour

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 3

Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.