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Easy Zucchini Bread

A quick and simple recipe for delicious, moist zucchini bread made in one bowl, perfect for any cozy afternoon.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Make sure to press or squeeze to remove excess moisture.
  • 1 cup sugar Feel free to use natural sweeteners like honey or maple syrup.
  • 1/2 cup vegetable oil
  • 2 eggs Substitute with flaxseed meal for vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can be substituted for a gluten-free blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Optional: consider adding nutmeg or pumpkin spice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese. Store in an airtight container at room temperature for 3-4 days, or refrigeration for up to a week. The bread freezes well for up to 3 months.