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The Best Zucchini Bread

Transform zucchini into a deliciously moist bread that will have everyone coming back for seconds!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grate zucchini right before use for moisture.
  • 1 cup sugar Can substitute with honey or maple syrup.
  • ½ cup vegetable oil Can substitute with a different oil.
  • 2 large eggs Can substitute with flaxseeds for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour Whole wheat flour can be used with adjustments in liquid.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon Feel free to add a pinch of nutmeg for extra flavor.
Optional Ingredients
  • ½ cup chopped walnuts or pecans Chop nuts smaller for better distribution.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the nuts.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for about 3-4 days. For longer storage, refrigerate for a week or freeze individual slices for up to 3 months.