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Zucchini Bread

This delicious zucchini bread is moist, flavorful, and a great way to use up fresh zucchini. It’s perfect for breakfast, as a snack, or even as a dessert. Packed with warm spices and a hint of sweetness, this quick bread will delight your taste buds.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast/Snack
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 mixing bowl
  • 1 grater
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 loaf pan (9 x 5 inches)
  • 1 oven
  • 1 parchment paper optional

Ingredients
  

  • 2 cups grated zucchini About 2 medium zucchinis.
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup chopped walnuts or pecans Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
  • In a mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are some lumps.
  • If using, fold in the chopped walnuts or pecans.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
  • For added flavor, you can include a teaspoon of nutmeg or chocolate chips in the batter.
  • Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy bread.

Notes

For added flavor, you can include a teaspoon of nutmeg or chocolate chips in the batter.
This zucchini bread can be stored in an airtight container at room temperature for up to 3 days, or you can freeze it for later use.
Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy bread.