Description
Zucchini bread becomes your weekend baking adventure, packed with garden-fresh goodness and warm spices that make your kitchen smell amazing. Grab those extra zucchinis and whip up this simple, moist quick bread that turns ordinary ingredients into something seriously delectable.
Ingredients
Scale
Primary Ingredients:
- 2 cups zucchini
- 2 large eggs
- ½ cup vegetable oil
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Warm your oven precisely to 350°F and coat a 9×5 inch loaf pan with cooking spray or butter.
- Grab a large mixing bowl and combine 2 cups freshly grated zucchini, 1 cup sugar, and ½ cup vegetable oil until thoroughly blended.
- Crack 2 large eggs into the zucchini mixture and pour in 1 teaspoon vanilla extract, stirring until everything looks smooth and integrated.
- In a separate bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually fold your dry ingredients into the wet mixture, stirring gently until ingredients are just incorporated without overmixing.
- Transfer your batter carefully into the prepared loaf pan, using a spatula to spread it evenly across the surface.
- Slide the pan into the preheated 350°F oven and bake for 55 minutes, checking doneness by inserting a toothpick into the center.
- Remove the bread from the oven when the toothpick comes out clean, allowing it to rest in the pan for 10 minutes.
- Gently slide your zucchini bread onto a wire cooling rack, letting it settle to room temperature before slicing.
Notes
- Grate zucchini using the large holes of a box grater to get the perfect texture and moisture for the bread.
- Use neutral vegetable oil or melted coconut oil for a light, tender crumb that stays moist for days.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free baking blend to keep the same soft texture.
- Fold in optional mix-ins like chopped walnuts, chocolate chips, or dried cranberries to customize the bread’s flavor and add extra interest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 212 kcal
- Sugar: 14 g
- Sodium: 155 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 3.2 g
- Cholesterol: 37 mg