Easy Zucchini Bread Recipe

This easy and moist zucchini bread can be whipped up in no time at all and makes the most incredible mouthwatering loaf of zucchini bread you will ever eat.

Course sweet breads

Cuisine American

Keyword easy zucchini bread, healthy zucchini bread, how to make zucchini bread, zucchini bread recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings loaf

Calories 3808kcal

Author Beth Pierce

Ingredients

1 ¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2/3 cup vegetable oil
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 ½ cups grated zucchini
1 cup chopped walnuts or pecan optional

Instructions

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan well.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. In a larger bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract. Stir in the grated zucchini. Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined. If using, stir in the nuts.
Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center come out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10-15 minutes before carefully inverting it.

Notes

Grease the pan well using shortening or butter
Grate the zucchini using the large end of a box grater.
There is absolutely no need to peel the zucchini. Those dark green skins are tender, and they make the sweet bread look even more pleasing.
For optimal flavor and texture, don't over-stir or overmix the batter. Mix just until combined. Overmixing can make the bread dense and tough.
Add a cup of chocolate chips or dark chocolate chips to the batter.
Bake just until a toothpick inserted in the top comes out clean or with a few moist crumbs.
Store leftover zucchini bread in an airtight container or zipper storage bag with the air removed on the counter for up to 3 days or in the fridge for up to a week.

Nutrition