🍞 Classic Zucchini Bread
Moist, warmly spiced, and endlessly adaptable—this easy zucchini bread is perfect for breakfast, snack time, or gifting.
Ingredients
- 1½ cups grated zucchini (about 1 medium)
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ÂĽ tsp nutmeg (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- Âľ cup granulated sugar
- ÂĽ cup brown sugar (optional)
- 2 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips or raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
- Grate zucchini (no need to peel). Lightly squeeze out excess moisture with a clean towel or paper towels.
- In a medium bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk wet ingredients: eggs, oil, sugars, and vanilla until smooth.
- Stir in zucchini until well combined.
- Add dry ingredients to wet, stirring just until combined—do not overmix.
- Fold in nuts or chocolate chips, if using. Pour into pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Storage: Wrap and keep at room temperature up to 3 days, or freeze slices up to 2 months.
Tips & Variations
- Extra-moist: add ÂĽ cup unsweetened applesauce or crushed pineapple.
- Muffins: bake in muffin tins at 350°F for 20–22 minutes.
- Spice it up: a pinch of cloves or allspice adds cozy depth.
- Lemon glaze: whisk ½ cup powdered sugar with 1–2 tbsp lemon juice; drizzle over cooled loaf.