Zucchini Breakfast Bread
A delicious and moist Zucchini Breakfast Bread that bridges the gap between a hearty breakfast and a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Whisk together the all-purpose and whole wheat flours, baking soda, baking powder, cinnamon, and salt in a separate bowl.
- Combine the dry ingredients with the zucchini mixture, stirring until just combined, and fold in chopped nuts if desired.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with butter or drizzled with honey. Pairs well with coffee or herbal tea.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg