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Freshly baked zucchini bread with slices on a wooden cutting board.

Zucchini Bread

A moist and flavorful zucchini bread that's easy to make and versatile, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture
  • 2 cups all-purpose flour Can substitute half with whole wheat flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with applesauce or flaxseed meal mixed with water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Can experiment with nutmeg or ginger
Optional Add-ins
  • 1/2 cup chopped nuts Optional
  • 1/2 cup raisins or chocolate chips Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, beat together the sugar, oil, and eggs until light and fluffy.
  3. Stir in the grated zucchini and vanilla.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in nuts and raisins or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60-70 minutes or until a toothpick comes out clean.
  3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Enjoy warm or at room temperature, with butter or cream cheese. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.