Description
This delicious zucchini bread is a perfect way to use up summer’s bounty!
Ingredients
Scale
- 4 cups zucchini (shredded)
- 2 cups sugar
- 3 large eggs
- 1 cup butter (melted)
- 1 tablespoon lemon juice
- 3 ⅓ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
Instructions
- Preheat oven to 350 degrees F.
- Grease two 8″ x 4″ pans, or 6 mini loaf pans.
- In a large mixing bowl, combine the shredded zucchini, sugar, eggs, melted butter, and lemon juice and mix well.
- In a separate mixing bowl, combine the flour, cinnamon, salt, baking powder, baking soda, and allspice and whisk together.
- Combine the flour mixture with the zucchini mixture and stir together with a rubber spatula, mixing just until combined.
- Divide the batter evenly between your prepared bread pans, then sprinkle a little extra sugar on the top of each loaf.
- Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 200 degrees F.
- Remove from the oven and cool on a rack for 20 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan.
- Enjoy!
Notes
- Store any leftovers in an airtight container at room temperature.
- This bread freezes well; wrap tightly and store in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg