Zucchini Bread
This easy recipe for Zucchini Bread combines the comforting flavors of sweet zucchini and warm spices, making it a family favorite for any occasion.
Ingredients
Main Ingredients
- 2 cups grated zucchini The star ingredient, bringing moisture and a subtle flavor.
- 1 cup sugar Sweetness to balance the earthy notes.
- 1/2 cup vegetable oil Keeps the bread tender and moist.
- 2 large eggs Provides structure and richness.
- 1 teaspoon vanilla extract Adds a lovely depth of flavor.
- 1 1/2 cups all-purpose flour The base for our bread; feel free to substitute whole wheat flour for a healthier twist.
- 1 teaspoon baking powder Ensures our loaf rises beautifully.
- 1/2 teaspoon baking soda Gives that perfect lift.
- 1 teaspoon cinnamon Warm spice that enhances the flavor profile.
- 1/2 teaspoon salt Balances the sweetness.
- 1/2 cup chopped nuts or chocolate chips Optional add-ins for a touch of indulgence.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- Grate your zucchini using a box grater. If it’s a bit watery, gently squeeze it with a clean kitchen towel to remove excess moisture.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until combined.
- Stir in the zucchini to the wet mixture, ensuring it’s evenly distributed.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring just until combined. Be careful not to over-mix.
- If you’re adding nuts or chocolate chips, gently fold them into the batter now.
- Spread the batter evenly into the prepared pan and smooth the top.
Baking
- Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and savor!
Notes
Zucchini Bread can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. Reheat in the oven or microwave as needed. Grate zucchini the night before for easier preparation, and use a toothpick to check for doneness.