Description
This moist and easy Zucchini Bread recipe is a classic quick bread perfect for using fresh summer zucchini. It’s lightly sweet, warmly spiced, and ideal for breakfast or snacks. This one-bowl recipe comes together in 10 minutes and bakes into a tender, golden loaf.
Ingredients
Scale
- 1½ cups grated zucchini (about 1 medium), moisture squeezed out
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- Optional Add-ins: ½ cup chopped walnuts or pecans, ½ cup mini chocolate chips, 1 tablespoon lemon zest, ¼ teaspoon ground ginger
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Grate the zucchini and use a clean kitchen towel to squeeze out excess liquid.
- In a large mixing bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet and stir just until combined—do not overmix.
- Fold in the zucchini and any optional add-ins like nuts or chocolate chips.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Squeeze out as much moisture from the zucchini as possible to prevent a soggy loaf.
- Avoid overmixing the batter to ensure a tender crumb.
- This zucchini bread recipe can also be made into muffins; bake at 350°F for 18–22 minutes.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.
- For variations, consider adding lemon zest, shredded coconut, or using half whole wheat flour.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A