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Zucchini Bread

This Zucchini Bread is moist and fluffy, making it a delightful balance of sweetness and spice—perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted for better texture
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
Wet Ingredients
  • 2 cups grated zucchini About 2 small zucchinis
  • 1 cup granulated sugar Adjustable if sweetness is desired
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, beat together eggs, sugar, and oil until smooth. Stir in vanilla.
  4. Fold in the grated zucchini.
  5. Gradually mix the dry ingredients into the wet until just combined; don’t overmix.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Slice and enjoy warm with a pat of butter or drizzle of honey.

Notes

Don’t squeeze out the moisture from the zucchini. For variations, consider adding nuts or chocolate chips.