Description
This moist and flavorful zucchini bread is perfect for breakfast or a snack!
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, set aside.
- In a large bowl, mix flour, sugar, baking powder, baking soda, sea salt, cinnamon, cloves, nutmeg, rosemary, and orange zest.
- In a medium bowl, whisk orange juice (squeezed from the orange you zested), oil, eggs, and vanilla.
- Gently squeeze out excess moisture from the zucchini. This works well in a dish towel or just press in a colander.
- Mix zucchini together with the egg mixture. Add to dry ingredients and mix until just combined.
- Add nuts, leaving them whole if desired; they will get chopped up as you slice the finished loaf.
- Pour batter into your pan. Bake for 50-60 minutes until done. The middle should read 200 degrees on a thermometer.
Notes
- For extra flavor, you can add a pinch of nutmeg or more spices if desired.
- If you use walnuts instead of pecans, be sure to toast them for better flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg