Description

This Easy Zucchini Loaf is a moist and flavorful quick bread perfect for using up fresh zucchini. Sweetened with a touch of brown sugar and scented with cinnamon and vanilla, this loaf is an excellent snack or breakfast treat that balances sweetness with the subtle vegetable base. It’s simple to prepare and bakes up with a tender crumb and a slightly crunchy top, making it a beloved favorite for zucchini lovers and novice bakers alike.

Ingredients

Dry Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup packed brown sugar
1 ½ cups grated zucchini (about 1 medium zucchini)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan to ensure the zucchini bread does not stick after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
Combine Wet Ingredients: In a large mixing bowl, beat the eggs, then add vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and creamy.
Add Zucchini: Stir the grated zucchini into the wet mixture until evenly distributed. The moisture from the zucchini will help keep the loaf tender.
Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet zucchini mixture, stirring gently just until all flour disappears. Avoid overmixing to keep the loaf tender.
Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Loaf: Allow the zucchini loaf to cool in the pan on a wire rack for about 15 minutes, then remove from the pan to cool completely before slicing and serving.

Notes

You can add nuts such as chopped walnuts or pecans for extra texture and flavor.
For a lower sugar option, reduce the sugars slightly or substitute with natural sweeteners like honey or maple syrup, adjusting the liquid ratio accordingly.
Make sure to squeeze out excess moisture from the zucchini if it seems very wet to avoid a soggy loaf.
Store leftover zucchini loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This recipe can be easily doubled and baked in two loaf pans.