Description
This moist and flavorful zucchini bread recipe is a perfect quick bread for breakfast or snack. Made with grated zucchini, warm spices like cinnamon and nutmeg, and a blend of sugars and vanilla, it yields a tender loaf that’s delicious on its own or with a spread. Optional additions like walnuts or chocolate chips add lovely texture and flavor. Easy to prepare and bake, this American classic is a crowd-pleaser that’s great for using up fresh zucchini.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 cups grated zucchini (about 2 medium)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare Zucchini: Grate the zucchini using a box grater or food processor, then squeeze out the excess moisture using a clean kitchen towel or paper towels to avoid soggy bread.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In another bowl, beat the eggs with vegetable oil (or melted butter), granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing to keep the bread tender.
- Add Zucchini and Optional Ingredients: Fold the grated zucchini into the batter along with optional chopped walnuts or chocolate chips if using, ensuring even distribution.
- Bake: Pour the batter into the prepared loaf pan and 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 transfer to a wire rack to cool completely before slicing for best texture and flavor.
Notes
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour or add 2 tablespoons of flaxseed meal for extra fiber and nutrients.
- This zucchini bread freezes very well; slice and wrap tightly in plastic wrap or foil and store in a freezer-safe bag for up to 3 months.
- Be sure to squeeze out as much water as possible from the zucchini to prevent a soggy loaf.
- Use room temperature eggs and wet ingredients for better batter incorporation.
