1 Loaf Zucchini Bread
When you just need one loaf of zucchini bread, this is the perfect recipe! It's moist and perfectly spiced. It's also tasty with chocolate chips instead of nuts.
Equipment
Ingredients
- ⅓ cup vegetable oil or canola oil
- ⅓ cup sour cream or greek yogurt
- 1 cup sugar
- 1 large egg
- 1 ½ cups shredded zucchini
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup chopped pecans optional
Instructions
- Wash and grate the zucchini. Spray an 8x4" pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 350°.
- Whisk together the oil, sour cream, sugar, egg, zucchini, and vanilla in a large bowl.
- In a separate bowl, whisk together the flour, baking powder, soda, salt, cinnamon, and nutmeg. Add to the wet ingredients.
- Stir the batter together gently, then fold in the pecans.
- Pour the batter into the prepared pan. Bake at 350 degrees for 30 minutes.
- Turn the oven down to 325° and bake for another 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the bread cool in the pan for 5-10 minutes, then invert and place on a wire rack to cool completely.
Notes
- There is no need to peel the zucchini, but you can if you don't want green flecks in your bread.
- Don't squeeze water out of the grated zucchini, you want the moisture in the bread.
- Feel free to add any mix-ins you like - chocolate chips, craisins, etc. Just keep in mind that adding ingredients slightly increases the baking time.
- You can also divide the batter into three mini loaves (5x3") and bake them for about 30 minutes at 350°.
Nutrition
Serving: 1gCalories: 247kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 17mgSodium: 188mgPotassium: 137mgFiber: 2gSugar: 18gVitamin A: 124IUVitamin C: 5mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!