Description
This delicious zucchini bread is perfect for any occasion!
Ingredients
Scale
- 1 lb zucchini, grated (3 1/2 cups zucchini, about 2 medium-sized zucchini)
- 2 1/2 cups all-purpose flour
- 1 – 1¼ cups sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons orange zest
- 2 teaspoons fresh rosemary, chopped (optional)
- 1/3 cup orange juice
- 1/2 cup avocado oil (or olive oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pecans, toasted (or sub walnuts)
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9 x 5-inch loaf pan with parchment or oil.
- Grate the zucchini and set aside.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, rosemary, and orange zest.
- In a medium bowl, whisk together orange juice, oil, eggs, and vanilla.
- Gently squeeze out excess moisture from the zucchini; this works well in a dish towel or press in a colander.
- Mix zucchini with the egg mixture and add to the dry ingredients, mixing until just combined.
- Add nuts, leaving them whole if desired; they will be chopped up as you slice the finished loaf.
- Pour batter into the pan and bake for 50-60 minutes until done; the middle should read 200 degrees on a thermometer.
Notes
- For sugar, you can adjust based on your sweetness preference.
- Optional: You can add chocolate chips for a sweeter variation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg