Description
This delicious zucchini bread recipe yields a moist and flavorful loaf that’s perfect for breakfast or a snack. Packed with grated zucchini, warm spices, and optional add-ins like nuts or chocolate chips, this easy quick bread is a crowd-pleaser.
Ingredients
Scale
Ingredients:
- 2 cups grated zucchini (about 2 medium)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Prepare zucchini: Squeeze excess moisture from grated zucchini and set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk eggs, oil, sugars, and vanilla until smooth. Stir in zucchini.
- Combine mixtures: Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in nuts or chocolate chips if desired.
- Bake: Pour batter into loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Zucchini bread can be stored at room temperature for up to 3 days or refrigerated for longer freshness.
- It freezes well for up to 2 months.
- For added moisture and flavor, substitute ¼ cup of oil with applesauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
