Description
This classic Zucchini Bread is moist, tender, and lightly spiced—perfect for using up garden-fresh zucchini. Great for breakfast, snacks, or even dessert!
Ingredients
Scale
- 2 cups grated zucchini (excess water drained)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs with oil, sugar, and vanilla until combined.
- Stir in grated zucchini.
- Add dry ingredients to the wet mixture and stir until just combined. Fold in nuts or chocolate chips if using.
- Pour batter into 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 pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add ½ teaspoon of lemon zest. Bread can be stored at room temperature for 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, healthy bread recipe, easy zucchini loaf, moist quick bread