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zucchini bread

Zucchini Bread

A moist and flavorful quick bread made with fresh zucchini, warm spices, and a hint of vanilla. Perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 cups grated zucchini excess water squeezed out
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • 1 Loaf Pan 9x5 inch, greased
  • 1 Mixing Bowl Large
  • 1 Whisk
  • 1 Grater For zucchini

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, beat eggs with sugar, oil, and vanilla until smooth.
  4. Stir in grated zucchini until well combined.
  5. Fold in the dry ingredients gently, do not overmix.
  6. Optional: Fold in chopped nuts.
  7. Pour the batter into the loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
  9. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

For extra flavor, add a pinch of nutmeg or substitute half the flour with whole wheat flour. Bread can be stored at room temperature for 3 days or frozen for up to 2 months.