Description
When the craving for a comforting, sweet, and oh-so-moist quick bread strikes, look no further than this Moist Cinnamon Zucchini Bread. This delightful loaf is the ultimate way to enjoy your veggies in a delicious, guilt-free dessert.
Ingredients
- Grated unpeeled zucchini
- Coconut oil
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
- Cinnamon
- Salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, whisk together melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract.
3. Stir in the grated zucchini.
4. In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
To ensure your bread turns out perfectly, avoid overmixing the batter and overbaking it. Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30