Description
A moist and lightly spiced zucchini bread that uses summer zucchini and is perfect for breakfast or snacks.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional: 1/2 teaspoon nutmeg or cardamom)
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. Set aside.
- Whisk the oil and sugar in a large bowl until combined. Add the eggs and vanilla, then whisk until smooth.
- Stir the grated zucchini into the wet mixture until evenly distributed.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined — don’t overmix. Fold in nuts if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 50–60 minutes, rotating pans halfway through. A toothpick inserted in the center should come out clean.
- Cool in the pans on a wire rack for 10 minutes. Remove the loaves from pans and cool completely on the rack before slicing.
Notes
Serve warm with butter or cream cheese. Store at room temperature for up to 2 days or in the fridge for 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American