Zucchini Bread
A moist and flavorful loaf made with fresh zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 2 cups grated zucchini Use fresh zucchini for best results.
- 0.5 cups vegetable oil
- 1 cup sugar Can be substituted with honey or maple syrup.
- 2 large eggs Can be replaced with flaxseed mixture for vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute half with whole wheat flour for a heartier texture.
- 1 teaspoon baking soda Ensure it is fresh for best results.
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon Add a pinch of nutmeg for extra flavor.
Optional Ingredients
- 0.5 cups chopped walnuts or pecans Optional for added crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine grated zucchini, vegetable oil, sugar, eggs, and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chopped walnuts or pecans if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Wrap the loaf tightly in plastic wrap to store, keeping it fresh for up to four days.