Easy Zucchini Bread Recipe
Zucchini bread is the ultimate crowd-pleaser. It’s sweet but not overly so, moist without being heavy, and packed with just enough veggie goodness to make you feel a little virtuous. Plus, it’s a fantastic way to sneak some extra nutrients into your day (or your kids’ lunches).
Ingredients
- 2 cups grated zucchini about 1 medium zucchini
- 2 cups all-purpose flour
- 1 cup sugar adjust to taste
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon optional, but highly recommended
Instructions
- Prep the Zucchini: Grate your zucchini and squeeze out any excess moisture using a clean kitchen towel. This step is key to keeping your bread moist but not soggy.
- Mix the Wet Ingredients: In a large bowl, whisk together the sugar, oil (or melted butter), eggs, and vanilla until smooth.
- Add the Dry Ingredients: Gradually stir in the flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined—don’t overdo it!
- Fold in the Zucchini: Gently fold the grated zucchini into the batter.
- Bake: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and savor!
Notes
- Zucchini Prep: Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy loaf.
- Sweetness Adjustment: Reduce sugar if you prefer a less sweet bread or use alternatives like honey or maple syrup.
- Mix-Ins: Add chocolate chips, chopped nuts, or raisins for extra flavor and texture.
- Storage: Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge. You can also freeze slices for up to 3 months.
- Healthier Options: Swap half the all-purpose flour for whole wheat flour and use unsweetened applesauce instead of oil for a lighter version.