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Zucchini Bread

A quick and easy zucchini bread recipe that is budget-friendly and family-approved, perfect for using up extra zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini Freshly grated for best results
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped walnuts or pecans Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 9x5 inch loaf pans.
  2. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
  3. Stir in the grated zucchini until well distributed.
  4. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you're feeling nutty, fold in the nuts now!
Baking
  1. Pour the batter evenly into the prepared loaf pans.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

Store the zucchini bread in an airtight container for 3-4 days at room temperature, up to a week in the refrigerator, or freeze slices for up to 3 months.