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Easy Zucchini Bread

A moist and spiced zucchini bread that's perfect for any occasion, bringing comfort and nostalgia with every bite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Smaller zucchinis are preferred for tenderness.
  • 1 cup granulated sugar Can be substituted with brown sugar or honey.
  • 1/2 cup vegetable oil Coconut oil can be used for a tropical flavor.
  • 2 large eggs Flax eggs can be used for a vegan option.
  • 2 cups all-purpose flour Whole wheat flour is a healthier swap.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon Can be replaced with nutmeg or cardamom.
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans Optional; pumpkin seeds can be used as a nut-free alternative.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, granulated sugar, and vegetable oil. Mix until well combined, then add the eggs and vanilla extract, mixing until fully incorporated.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. If adding nuts, fold them in gently.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes, checking doneness with a toothpick.
  2. Once baked, allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

This bread pairs well with butter, cream cheese, or a side of fresh fruit. Can be stored in an airtight container for 4-5 days or frozen for up to three months.