Zucchini Bread

A deliciously moist zucchini bread infused with cinnamon and vanilla, perfect for any family gathering or cozy afternoon.

Prep Time 15

Cook Time 50

Total Time 1 5

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Calories 150 kcal

2 cups grated zucchini Keeps the bread moist.
1 cup sugar Sprinkle of sweetness.
1/2 cup vegetable oil Can substitute with applesauce.
2 large eggs Binds the ingredients.
1 teaspoon vanilla extract Adds warm undertone.
1 1/2 cups all-purpose flour Base of the bread.
1 teaspoon baking soda Leavening agent.
1/2 teaspoon baking powder Extra lift.
1 teaspoon cinnamon Warm spice.
1/2 teaspoon salt Enhances flavors.
Optional add-ins: chopped walnuts, pecans, or chocolate chips Customize to your preference.

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a large bowl, mix the sugar and oil until combined. Add the eggs and vanilla extract, whisking until smooth.
In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
Fold in the grated zucchini and any optional add-ins you've chosen.
Pour the batter into the prepared loaf pan and smooth out the top.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

For a nut-free option, skip the nuts or use sunflower seeds. The bread improves in flavor over time and stays moist for several days.

Keyword Baking, Comfort Food, Family Recipe, Quick Bread, Zucchini Bread