Here’s a delicious recipe for cinnamon-infused zucchini bread:
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg.
- Mix Wet Ingredients: In another bowl, beat the eggs. Add the vegetable oil, Greek yogurt, and vanilla extract. Mix until well combined.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and nuts, if using.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Serve: Slice and enjoy your cinnamon-infused zucchini bread!
Feel free to add a bit of extra cinnamon or even some chocolate chips if you like a twist! Enjoy your baking!