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zucchini bread Recipe

This moist and flavorful zucchini bread is perfect for breakfast or as a snack. Packed with veggies, it can easily be adapted with nuts or chocolate chips for added flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 grater
  • 1 measuring cups
  • 1 measuring spoons
  • 1 loaf pan (9x5 inches)
  • 1 wooden spoon or spatula
  • 1 oven

Ingredients
  

  • 2 cups grated zucchini Approx. 1 medium-sized zucchini.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Packed.
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or chocolate chips Optional.

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until combined.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If using, fold in the chopped walnuts or chocolate chips.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • For extra moisture, consider adding 1/2 cup of plain yogurt or applesauce.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for a week.

Notes

For extra moisture, you can also add 1/2 cup of plain yogurt or applesauce.
Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for a week. It also freezes well for up to 3 months.
Make sure to squeeze out excess moisture from the grated zucchini if it's particularly watery to ensure a better texture.