Mary's Zucchini Bread There's Non Better

Moist, tender, and bursting with flavors of warm cinnamon and sweet zucchini, "Mary's Zucchini Bread There's Non Better" lives up to its name as the ultimate zucchini bread recipe. Perfectly balanced with a hint of vanilla and the option to fold in crunchy walnuts or decadent chocolate chips, this quick bread is a versatile treat for breakfast, dessert, or anytime snacking. It's easy to make with pantry staples and comes together in just 15 minutes of prep time. The secret to its irresistible texture is squeezing the shredded zucchini to remove excess moisture while maintaining its natural goodness. Baked to golden perfection, this loaf is as comforting as it is simple. Serve it plain or slathered with butter or cream cheese for the ultimate indulgence. Perfect for using up summer zucchini or delighting a crowd, this recipe will quickly become a family favorite!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 2 Large eggs
• 1 cup Granulated sugar
• 0.5 cup Light brown sugar (packed)
• 0.75 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1.5 cups Shredded zucchini (squeezed to remove excess moisture)
• 0.5 cup Chopped walnuts (optional)
• 0.5 cup Chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Step 3

In a large bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened, about 2 minutes.

Step 4

Add the vegetable oil and vanilla extract to the egg mixture, stirring until fully combined.

Step 5

Gradually stir the dry ingredients into the wet ingredients, mixing until just incorporated. Do not overmix.

Step 6

Fold in the shredded zucchini until evenly distributed. If using, gently fold in the chopped walnuts and/or chocolate chips.

Step 7

Pour the batter into the prepared loaf pan and spread it out evenly.

Step 8

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 10

Serve as is or with a spread of butter or cream cheese for extra indulgence. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1368.4g)

Amount per serving	% Daily Value*
Calories	4481.2

Total Fat 234.3g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 100.8g
Cholesterol 372mg	0%
Sodium 3122.4mg	0%
Total Carbohydrate 582.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 374.8g
Protein 54.4g	0%

Vitamin D 80IU	0%
Calcium 334.9mg	0%
Iron 20.1mg	0%
Potassium 2040.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 4.7%

Carbs: 50.0%