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Zucchini Bread

Moist, delicious zucchini bread that's packed with flavor and perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Use fresh zucchini for best flavor.
  • ½ cup vegetable oil Helps keep bread moist.
  • ½ cup granulated sugar Adjust for sweetness preference.
  • ½ cup brown sugar Can replace some with granulated sugar to taste.
  • 2 large eggs Room temperature works best.
  • 1 tsp vanilla extract Adds flavor.
Dry Ingredients
  • 1 ½ cups all-purpose flour Main flour for bread.
  • 1 tsp baking soda Leavening agent.
  • ½ tsp baking powder Provides additional rise.
  • ½ tsp salt Enhances flavors.
  • 1 tsp ground cinnamon Spice for flavor.
Optional Ingredients
  • ½ cup chopped nuts Optional add-in for texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  3. In another bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently. Fold in chopped nuts if desired.
  5. Pour the batter into the prepared loaf pan, spreading it evenly.
Baking
  1. Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Store zucchini bread at room temperature for a few days, in the fridge for a week, or freeze for up to three months. For variations, try adding cocoa powder for chocolate zucchini bread or mashed ripe bananas for sweetness.