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Zucchini Bread

A moist and spiced zucchini bread that's simple to make and perfect for beginner bakers!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour 190g
  • 0.75 cup granulated sugar 150g
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.25 teaspoon nutmeg optional
Wet Ingredients
  • 0.33 cup vegetable oil 80ml
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1.5 cups grated zucchini about 2 medium zucchinis, squeezed dry
  • 0.5 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease your loaf pan with oil or line it with parchment paper.
  2. Grate the zucchini using a box grater and squeeze out the excess moisture using a clean kitchen towel or paper towels.
Mixing
  1. In a large mixing bowl, whisk together vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and slightly pale.
  2. Sprinkle in the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Gently fold the dry ingredients into the wet until just combined; be careful not to overmix.
  3. Fold in the squeezed zucchini and optional chopped nuts until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and level the top with a spatula. If you’re feeling fancy, sprinkle extra nuts or cinnamon on top.
  2. Bake for 50–60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  3. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini; it keeps your bread from getting soggy! This zucchini bread keeps well for about 1 week in the fridge. For longer storage, you can freeze individual slices for about 3 months.