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Zucchini Bread

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4.6 from 118 reviews

A delightful and moist zucchini bread that evokes cozy autumn memories, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan to avoid any sticking.
  2. Combine the grated zucchini, sugar, and vegetable oil in a large mixing bowl. Mix well until the mixture is smooth and blended.
  3. Beat in the eggs and vanilla extract until the mixture becomes velvety and well blended.
  4. Whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Don’t overmix; it’s okay if the batter is slightly lumpy.
  6. If using nuts, gently fold in the chopped walnuts or pecans at this stage.
  7. Pour the batter into the greased loaf pan, smoothing the top for even baking.
  8. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese. Can be frozen for up to 3 months.

Nutrition

Find it online: https://eazzyrecypyz.com/zucchini-bread/

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