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Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 46 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8–10 slices)
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Zucchini Bread recipe delivers a moist, flavorful quick bread perfect for breakfast or a snack. Grated zucchini adds natural moisture and nutrition, while warm spices like cinnamon and nutmeg provide cozy autumnal flavors. Optional nuts add a pleasant crunch, and the bread freezes well for make-ahead convenience.

Ingredients

Vegetables

  • 2 cups grated zucchini (about 2 medium)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Optional

  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
  2. Remove Moisture from Zucchini: Place the grated zucchini into a clean kitchen towel and squeeze out as much excess moisture as possible to avoid soggy bread.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined and free of lumps.
  4. Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
  5. Add Zucchini to Wet Ingredients: Stir the prepared grated zucchini into the wet mixture until incorporated evenly.
  6. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined—do not overmix to keep the bread tender.
  7. Fold in Nuts (Optional): If using, fold in the chopped walnuts or pecans carefully, ensuring even distribution without overworking the batter.
  8. Pour Batter into Pan: Pour the batter into the greased loaf pan and smooth the top with a spatula for an even bake.
  9. Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to prevent crumbling.

Notes

  • Add 1/2 cup chocolate chips for extra sweetness and texture.
  • Substitute half the all-purpose flour with whole wheat flour for a healthier version.
  • This bread freezes well — wrap tightly and store in the freezer for up to 3 months.

Find it online: https://slsrecipes.com/zucchini-bread-recipe/