Description
Enjoy the comforting aroma and moist texture of this classic homemade zucchini bread. It’s a simple, versatile recipe perfect for any time of day.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Wash and grate the zucchinis. Gently squeeze out excess moisture from the grated zucchini using a kitchen towel.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and fold until just combined. Do not overmix.
- Fold in the grated zucchini and walnuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Squeezing the zucchini prevents a soggy loaf.
- Add chocolate chips, raisins, or coconut for variation.
- This zucchini bread freezes well.
- The zucchini skin can be left on for extra fiber.
- Gluten-free flour blends can be used.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (10 slices per loaf)
- Calories: 230
- Sugar: 17g
- Fat: 11g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g