Description

This classic Zucchini Bread recipe is a moist, flavorful quick bread perfect for breakfast, snacks, or dessert. Made with freshly grated zucchini, warm spices, and a tender crumb, this easy-to-make loaf is a delightful way to use up summer zucchini or add vegetables into your diet. The bread is slightly sweet and complemented with cinnamon and nutmeg, ideal for serving toasted with butter or cream cheese.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

1/4 teaspoon ground cloves (optional)
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
Mix Wet Ingredients: In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until smooth and well blended. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Add Zucchini and Nuts: Fold the grated zucchini and optional nuts into the wet ingredients until evenly distributed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined; do not overmix to keep the bread tender.
Pour and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
Cool: Remove from oven and allow the bread to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Make sure to grate the zucchini finely and squeeze out excess moisture to prevent a soggy bread.
Adding nuts is optional but adds a nice texture contrast.
This bread freezes well; wrap tightly in plastic wrap and foil for up to 3 months.
For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
To make this bread vegan, replace eggs with flax eggs and use a plant-based oil.