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Zucchini Bread

A comforting and versatile zucchini bread recipe that is moist and delicious, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Fresh, vibrant zucchini is the star of the show.
  • 1 cup sugar For that perfect touch of sweetness.
  • 1/2 cup packed brown sugar Adds depth and a hint of caramel flavor.
  • 1/2 cup vegetable oil Keeps the bread wonderfully moist. Swap with melted coconut oil for a different flair.
  • 3 large eggs Acts as the binding agent, giving structure and richness.
  • 1 teaspoon vanilla extract For that aromatic undertone that makes your kitchen smell divine.
Dry Ingredients
  • 2 cups all-purpose flour The base for this delightful loaf.
  • 1 teaspoon baking soda Helps the bread rise perfectly.
  • 1/2 teaspoon baking powder Adds an extra lift.
  • 1 teaspoon cinnamon This warm spice is the heart of the flavor profile.
  • 1/2 teaspoon nutmeg A lovely complement that brings warmth and comfort.
  • 1/2 teaspoon salt Balances the sweetness, enhancing all the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a mixing bowl, combine the grated zucchini, sugars, vegetable oil, eggs, and vanilla. Mix until smooth and well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry mixture to the wet ingredients, folding gently. Be careful not to overmix.
  5. Pour the batter into the prepared loaf pan. Spread evenly.
  6. Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center.
  7. Once done, cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from the grated zucchini to avoid dense bread. Store it wrapped in plastic or in an airtight container for up to 2-3 days at room temperature, or up to a week in the fridge.