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The Best Zucchini Bread

This delightful zucchini bread is moist, sweet, and perfect for satisfying cravings with its gentle hint of cinnamon.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Make sure to squeeze out excess moisture before adding.
  • 1.5 cups all-purpose flour You can substitute with whole wheat flour if desired.
  • 1 cup sugar Regular granulated sugar.
  • 0.5 cups vegetable oil Can substitute with applesauce for a lighter option.
  • 2 large eggs Can substitute with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon Use fresh ground for better flavor.
  • 0.5 cups chopped walnuts or pecans Optional ingredient for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the nuts.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with cream cheese or butter. Slicing after cooling ensures perfect presentation. Store tightly wrapped at room temperature for about 3 days, or refrigerate for a week.