Zucchini Bread
Zucchini Bread is moist, tender, and perfectly spiced—an easy quick bread that turns garden-fresh zucchini into a delicious, lightly sweetened loaf. It’s perfect for breakfast, snacking, or even dessert. No one will guess it’s packed with vegetables!
Ingredients
- 1½ cups grated zucchini moisture squeezed out
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup sugar brown, white, or a mix
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup mini chocolate chips or raisins
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Prep the zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk the eggs, oil, sugar, and vanilla until smooth and well blended.
- Combine: Stir the dry ingredients into the wet mixture just until combined. Fold in zucchini and any optional mix-ins like nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t overmix the batter—this helps keep the bread tender.
- For a healthier twist, substitute half the flour with whole wheat flour.
- Wrap and store at room temperature for up to 3 days or freeze for up to 3 months.
- Makes great muffins too—bake at 350°F for 18–22 minutes.