Description
This easy Zucchini Bread is incredibly moist, slightly spiced with cinnamon, and perfect for breakfast or a snack. Made with fresh zucchini, this classic quick bread is a great way to use up extra garden zucchini. It’s simple to make, customizable with add-ins like chocolate chips or nuts, and freezes well for later!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the grated zucchini and any optional add-ins like nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes