Zucchini Bread
This zucchini bread recipe is moist, flavorful, and easy to make, perfect for breakfast, snacks, or dessert. It features warm spices, fresh zucchini, and simple pantry ingredients for a tender, wholesome loaf.
Servings: 8 servings
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 cup zucchini grated (if the zucchini is dry, add ¼ cup water)
- ½ cup walnuts roughly chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.
- In a large bowl, beat the eggs until light and fluffy. Add the granulated sugar, light brown sugar, vegetable oil, and pure vanilla extract. Mix until well combined.
- Grate the zucchini using a box grater or food processor. If the zucchini seems dry, stir in ¼ cup of water to keep the bread moist. Fold the grated zucchini into the wet ingredients.
- Gradually add the dry ingredient mixture to the wet zucchini mixture. Stir gently until just combined. Be careful not to overmix, as that can make the bread dense.
- Fold in the roughly chopped walnuts if using. They add a lovely crunch and nutty flavor, but the bread is delicious even without them.
- Pour the batter into the prepared loaf pan, leveling the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the zucchini bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Equipment
- 9x5-inch loaf pan
- Mixing Bowls
- Whisk
- Spatula
- Box grater
Notes
Grate zucchini finely for better texture. Don’t overmix to keep the bread tender. Adjust moisture by adding ¼ cup water if zucchini is dry. Use room temperature eggs for smoother batter. Test doneness with a toothpick. Cool completely before slicing. Variations include adding chocolate chips, using gluten-free flour, adding spices like ginger or cardamom, nut-free options, citrus zest, or swapping oils.