Description
Tender and warmly spiced zucchini bread, perfect for breakfast or as a snack.
Ingredients
- 2 cups grated zucchini (about 1 medium-large or 1–2 small; loosely packed)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or 1/2 cup melted butter)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts or chocolate chips (optional; walnuts or pecans suggested)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- Grate the zucchini on the large holes of a box grater. If it feels very watery, lightly squeeze with a clean kitchen towel or paper towel.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula until just combined.
- Fold in the grated zucchini and the nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes. Start checking at 50 minutes—insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes. Run a knife around the edges, remove the loaf, and transfer to a wire rack to cool completely before slicing.
Notes
For a richer flavor, use half butter, half oil. Can replace up to half the oil with unsweetened applesauce for a lower-fat loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American