zucchini bread recipe easy
This easy zucchini bread is moist, flavorful, and a delightful way to use up excess zucchini. A perfect treat for breakfast or as a snack!
Equipment
- 1 mixing bowls
- 1 grater
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 1 medium zucchini, grated About 1 cup grated.
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped walnuts or pecans Optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan with non-stick spray or butter.
- Grate the zucchini using a grater. Place it in a clean kitchen towel and squeeze out any excess moisture.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, and vegetable oil. Mix well.
- Add the eggs and vanilla extract to the bowl and whisk until smooth.
- In another bowl, mix together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- If desired, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Once done, remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, you can add chocolate chips or raisins.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
This recipe is easily adaptable; try adding spices like nutmeg or ginger for a different twist.