Easy Zucchini Bread Recipe

Description

This Easy Zucchini Bread is a moist, sweet, and lightly spiced quick bread that’s perfect for breakfast, snacks, or dessert. It’s a great way to use up extra zucchini and adds hidden veggies without anyone noticing! The texture is soft and tender, with just the right amount of cinnamon warmth.

 Ingredients For Easy Zucchini Bread Recipe

For 1 loaf (about 8–10 slices):

• 1½ cups grated zucchini (about 1 medium zucchini, unpeeled)

• 1½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon nutmeg (optional)

• ¾ cup granulated sugar

• ¼ cup brown sugar (adds moisture and flavor)

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• 2 teaspoons vanilla extract

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips or raisins

 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Prepare zucchini: Grate the zucchini with a box grater. Lightly squeeze out excess moisture using a clean towel—don’t dry it completely, just remove some water.

3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4. Mix wet ingredients: In a large bowl, whisk together eggs, sugars, oil, and vanilla until smooth.

5. Combine: Stir the dry ingredients into the wet mixture until just combined. Gently fold in the grated zucchini (and nuts or chocolate chips if using).

6. Bake: Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

 Notes & Tips

• Do not overmix the batter; this ensures your bread stays soft.

• If your zucchini is very watery, pat it dry before adding.

• Add-ins: Walnuts, pecans, or chocolate chips add great flavor and texture.

• Storage:

  • Room temperature: up to 3 days (covered).

  • Fridge: up to 1 week.

  • Freezer: up to 3 months (wrap in plastic wrap + foil).

• Mini loaves: Reduce baking time to 30–35 minutes.

 Servings

Serves: 8–10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

 Nutritional Information (Per Slice, Approx.)