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Zucchini Bread

A delightful quick bread made from fresh zucchini, warm spices, and sugars, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Nutmeg
  • 0.5 teaspoon Salt
Wet Ingredients
  • 3 large Large eggs
  • 1 cup Vegetable oil
  • 0.75 cup Granulated sugar
  • 0.75 cup Brown sugar Packed
  • 1 teaspoon Vanilla extract
  • 2 cups Shredded zucchini Squeeze out excess moisture
Add-ins
  • 1 cup Finely chopped walnuts Optional

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Grease and flour two 8x4-inch loaf pans.
Mixing
  1. In a large bowl, whisk together the dry ingredients.
  2. In a medium bowl, whisk together eggs, oil, both sugars, and vanilla until well incorporated.
  3. Stir in walnuts and zucchini into the wet mixture.
  4. Add wet ingredients to the dry ingredients and mix until just combined.
Baking
  1. Pour the mixture equally into the prepared loaf pans.
  2. Bake for 45–60 minutes or until a tester inserted in the center comes out with a few moist crumbs.
Cooling
  1. Allow the bread to cool in the pans on a wire rack for 20 minutes.
  2. Carefully turn your bread out of the pans and let it cool completely.
Serving
  1. Once cooled, slice your delicious zucchini bread and enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for up to 3 months.