Description
This moist and warmly spiced zucchini bread is the perfect way to use up fresh garden zucchini. With hints of cinnamon, vanilla, and a tender crumb, it’s a comforting treat that feels like home in every slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs. Stir in oil, sugars, and vanilla. Mix in the grated zucchini.
- Pour the wet ingredients into the dry mixture. Fold gently until just combined. Stir in nuts if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Squeeze the zucchini well to avoid a soggy loaf.
- Do not overmix the batter for the best texture.
- Add chocolate chips or raisins for a fun twist.
- This bread tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, easy zucchini bread, moist zucchini loaf, quick bread, summer baking