Description
This deliciously moist zucchini bread is quick and easy to make, featuring a perfect balance of sweet and warm cinnamon flavors. Made with simple pantry staples and fresh shredded zucchini, it yields a tender crumb ideal for breakfast, snacks, or dessert. Optional additions like nuts or chocolate chips add extra texture and indulgence.
Ingredients
Scale
Main Ingredients
- 2 cups All-Purpose Flour (Can substitute with whole wheat flour.)
- 1 teaspoon Baking Powder (Essential for rise.)
- 1 teaspoon Baking Soda (Aids in leavening.)
- 1/2 teaspoon Salt (Enhances flavor.)
- 1 teaspoon Ground Cinnamon (Adds warmth.)
- 1/2 cup Vegetable Oil (Can use melted coconut oil.)
- 1/2 cup Brown Sugar (Adds moisture.)
- 1/4 cup Granulated Sugar (Contributes to crust.)
- 2 large Eggs (Can substitute with flax eggs.)
- 1 teaspoon Vanilla Extract (Infuses sweetness.)
- 2 cups Shredded Zucchini (Squeeze out excess water.)
Optional Additions
- 1/2 cup Nuts (Walnuts or Pecans) (For added crunch.)
- 1/2 cup Chocolate Chips (For extra sweetness.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it well to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, mix together the vegetable oil, brown sugar, and granulated sugar until smooth and blended. Then add the eggs and vanilla extract, stirring to combine well.
- Incorporate Zucchini: Thoroughly squeeze out excess moisture from the shredded zucchini to avoid a soggy bread, then fold it into the wet ingredient mixture gently.
- Combine Mixtures: Add the dry ingredients to the wet zucchini mixture, folding gently until just combined. Avoid overmixing to keep the bread tender. If using, fold in nuts or chocolate chips at this step.
- Pour Batter: Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10-15 minutes, then carefully remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour.
- You can replace eggs with flax eggs to make this recipe vegan-friendly.
- Squeezing out moisture from the zucchini is crucial to prevent the bread from becoming too wet.
- Adding nuts or chocolate chips is optional but enhances texture and flavor.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze tightly wrapped slices for up to 3 months for longer storage.
