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Zucchini Bread

This zucchini bread is moist, flavorful, and easy to make with just one bowl. It's perfect for breakfast, snacks, or dessert and can be customized to your liking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Freshly grated
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs At room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Optional for added crunch

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
  2. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
  3. Stir in the grated zucchini until well distributed.
Mix Dry Ingredients
  1. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine and Bake
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts.
  2. Pour the batter evenly into the prepared loaf pans.
  3. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

Store wrapped in plastic for up to 3 days at room temperature, or refrigerate for about a week. For freezing, slice and store for up to 3 months.