Description
This Zucchini Bread recipe is a delightful way to enjoy the abundance of summer zucchinis. Moist and flavorful, this easy quick bread is perfect for breakfast or as a sweet treat. Packed with grated zucchini and warm spices, it’s a must-try recipe for any baking enthusiast.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 cups grated zucchini (about 2 medium)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Optional Add-In:
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In another bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until well combined. Stir in the grated zucchini.
- Combine the mixtures: Add the dry ingredients to the wet mixture and stir just until combined. Fold in the nuts if using.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
- To prevent soggy bread, lightly squeeze the excess moisture out of the grated zucchini before adding it to the batter.
- This bread freezes well—wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
