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Zucchini Bread

This easy zucchini bread recipe yields a moist, perfectly spiced loaf that transforms garden zucchini into a delicious treat, rivaling bakery quality with simple techniques and common ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 cups all-purpose flour Substitute: 1¾ cups whole wheat flour for heartier texture.
  • 1 cup granulated sugar Substitute: ¾ cup coconut sugar for deeper flavor.
  • 2 large eggs, room temperature Substitute: 2 flax eggs for a vegan option.
  • ½ cup vegetable oil Substitute: ½ cup melted coconut oil or unsweetened applesauce.
  • 1½ cups freshly grated zucchini, excess moisture removed
  • 1 teaspoon vanilla extract Substitute: 1 teaspoon almond extract for unique twist.
  • 1 teaspoon baking soda
  • ½ teaspoon salt Preferably sea salt for enhanced flavor.
  • 1 teaspoon ground cinnamon Substitute: ½ teaspoon cardamom for exotic aroma.
  • ½ teaspoon ground nutmeg Optional but recommended.
Optional Add-ins for Extra Indulgence
  • ½ cup chopped walnuts or pecans
  • ½ cup mini chocolate chips
  • 1 tablespoon fresh lemon zest

Method
 

Preparation
  1. Wash 2 medium zucchini thoroughly. Using a box grater's large holes, grate enough zucchini to yield 1½ cups. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  2. Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9×5-inch loaf pan with butter or oil, then dust lightly with flour.
Mixing Dry Ingredients
  1. In a large mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Mixing Wet Ingredients
  1. Create a well in the center of your dry ingredients. Add eggs, oil, vanilla extract, and prepared zucchini. Fold ingredients together until just combined—overmixing develops gluten.
Adding Final Touches
  1. If using nuts or chocolate chips, fold them in now.
Baking
  1. Pour batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until a toothpick inserted in the center emerges with just a few moist crumbs.
Cooling
  1. Allow bread to cool in the pan for 15 minutes before transferring to a wire rack.

Notes

This recipe offers flexibility with various ingredient substitutions. Be mindful of moisture management to avoid soggy bread.