Easy Zucchini Quick Bread
Servings: 2 loaves
This moist easy zucchini quick bread will become your go to recipe! It's easy to make, loaded with freshly grated zucchini and warm fall spices.
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Ingredients
- 5 cups shredded zucchini
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 3 large eggs
- 3/4 cup butter, melted (or oil)
- 2 teaspoons vanilla
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground clove
Instructions
- Preheat oven to 350 degrees F. Grease and flour the bottoms of 2 9x5 loaf pans, set aside.
- In a large bowl combine the shredded zucchini, sugars, eggs, butter and vanilla. Stir in remaining ingredients just until combined. Divide batter evenly between prepared pans.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pans.
- Run a knife around the edge of the bread to loosen from the pan. Remove from pan and cool completely on a wire rack.
Notes
- STORING: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 4 days and in the refrigerator for up to 10 days.
- TO FREEZE: Wrap cooled loaves tightly in plastic wrap then in foil and freeze for up to 3 months.
- OPTIONAL STIR-INS:
- 2/3 cup chocolate chips (personal favorite)
- 2/3 cup chopped nuts
- 2/3 cup raisins or other dried fruit
- 1/4 teaspoon ground nutmeg
