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Homemade Zucchini Bread

Delightful and moist zucchini bread that combines the sweetness of sugar with the warmth of cinnamon, making it a covert way to sneak in veggies!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture if watery.
  • 1 cup granulated sugar Can substitute half with applesauce for a lighter option.
  • 1/2 cup vegetable oil Can swap with a plant-based oil for a vegan option.
  • 3 large eggs Substitute with flaxseed meal mixed with water for vegan.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can use whole wheat flour for a healthier option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Spice options: nutmeg or allspice for a twist.
  • 1/2 teaspoon salt
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Add for a crunchy texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, mix together the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts 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 inserted into the center comes out clean.
Cooling
  1. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese on top. Store in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat in the microwave for a few seconds for a just-baked taste.