Description
This deliciously moist zucchini bread recipe is perfect for using up fresh zucchini and creating a flavorful, tender loaf. Enhanced with warm cinnamon and optional nuts, it’s an easy-to-make bread that balances sweetness with wholesome ingredients, ideal for breakfast or a snack.
Ingredients
Scale
Main Ingredients
- 2 cups shredded zucchini (do not drain or squeeze)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg (if using) to evenly distribute all dry ingredients.
- Combine Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined, creating a moist base for the bread.
- Add Zucchini: Stir the shredded zucchini into the wet ingredients, incorporating the moisture and freshness that will keep the bread deliciously tender.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir just until combined. Avoid overmixing to keep the bread light. If using, fold in chopped walnuts or pecans for added texture and flavor.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake: Bake the zucchini bread for 50–60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist zucchini bread.
Notes
- Do not drain or squeeze the shredded zucchini; the moisture helps keep the bread moist.
- Use parchment paper to line the pan for easier removal and cleaner slices.
- Optional nuts add a nice crunch, but you can omit them to keep it nut-free.
- Check doneness with a toothpick; if it comes out wet, bake for an additional 5-10 minutes.
- The bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
