Description
A tender, warmly spiced zucchini bread that is moist and perfect for breakfast or as a snack.
Ingredients
- 2 cups grated zucchini (about 1 medium-large zucchini; use coarse grate)
- 1 cup granulated sugar (substitute 3/4 cup brown sugar for deeper flavor)
- 1/2 cup vegetable oil (or melted neutral oil; swap with 1/2 cup melted butter for richer taste)
- 2 large eggs, room temperature (for vegan: use 2 flax eggs — 2 tbsp ground flax + 6 tbsp water, set 5–10 min)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (for gluten-free: use a 1:1 cup-for-cup GF flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional; can swap with 1/4 tsp cardamom)
- 1/2 cup chopped walnuts or pecans (optional; omit for nut-free)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment leaving an overhang for easy removal.
- In a medium bowl, combine the grated zucchini, sugar, and oil. Stir until the sugar is mostly dissolved.
- Add the eggs and vanilla. Beat briefly until smooth and glossy.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Stir the dry mixture into the wet ingredients. Mix gently until just combined. Fold in the nuts if using.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Let the loaf cool in the pan for 10 minutes. Use the parchment overhang to transfer the loaf to a wire rack. Cool completely before slicing.
Notes
If your zucchini is very watery, gently squeeze it in a clean kitchen towel. Don’t dry it completely as the moisture keeps the bread tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American