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Easy Zucchini Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10 servings)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Zucchini Loaf is a moist and flavorful quick bread perfect for using up fresh summer zucchini. Lightly spiced with cinnamon and nutmeg, it combines the natural sweetness of zucchini with a tender crumb, making it a delicious treat for breakfast, snack, or dessert. The loaf is simple to prepare, using basic pantry ingredients, and bakes into a golden crust with a soft, moist interior. Ideal for zucchini lovers seeking a wholesome and satisfying baked good.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • ½ cup unsweetened applesauce or vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal.
  2. Grate Zucchini: Wash the zucchini thoroughly and grate it using a box grater or food processor. Pat excess moisture out with a clean kitchen towel or paper towel.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  4. Combine Wet Ingredients: In a large bowl, beat together the applesauce (or oil) and sugar until smooth. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Incorporate Zucchini: Fold the grated zucchini into the wet mixture until well distributed.
  6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, folding gently to form a batter without overmixing to ensure a tender crumb.
  7. Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden brown on top.
  9. Cool: Remove from oven, allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • For best results, squeeze out excess moisture from zucchini to prevent a soggy loaf.
  • You can substitute unsweetened applesauce with an equal amount of vegetable or canola oil.
  • Add ½ cup chopped nuts or chocolate chips for added texture and flavor.
  • Store leftover loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This loaf freezes well; cool completely before wrapping tightly and freezing for up to 3 months.

Find it online: https://cookedbylina.com/easy-zucchini-loaf-recipe/