Description
A moist and buttery quick bread blending the natural sweetness of zucchini with warm spices. This simple yet flavorful recipe uses six core ingredients, ensuring tender, aromatic slices perfect for breakfast or snacks.
Ingredients
2 cups shredded zucchini
1 cup unsalted butter, melted
1 cup brown sugar
2 large eggs
2½ cups all-purpose flour or gluten-free blend
1 tsp baking soda
1 tsp cinnamon
1 tsp non-alcoholic vanilla extract or substitute (instead of regular vanilla extract)
Instructions
Preheat oven to 350°F (180°C)
Grate 2 medium zucchinis; squeeze excess moisture with paper towels
Melt butter in a bowl, whisk in brown sugar until dissolved
Beat eggs in a separate bowl; set aside
Mix grated zucchini into the melted butter-sugar mixture
Gradually add flour while stirring until combined
Add baking soda, cinnamon, and non-alcoholic vanilla extract (or substitute)
Fold in beaten eggs to form batter
Scrape into a greased 9×5-inch loaf pan
Bake for 45 minutes or until a toothpick comes out clean
Cool for 10-15 minutes before slicing into 12 pieces
Notes
Ripened zucchini yields better texture and moisture
Substitute butter with coconut oil for a dairy-free recipe
Adjust brown sugar to ¾ cup for reduced sweetness
Replace regular vanilla extract with non-alcoholic vanilla paste or maple extract.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg