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Zucchini Bread

Deliciously moist and subtly sweet, this easy zucchini bread is perfect for any occasion and family-friendly too.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Use fresh zucchini for the best flavor and moisture.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs Can be substituted with flax eggs for a vegan option.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Optional Additions
  • 1/2 cup chopped walnuts or pecans Optional; chop finely if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix together the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store it at room temperature for about 3-4 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Warm slices can be enjoyed plain or with cream cheese.