Easy To Follow Zucchini Bread Recipe
Zucchini bread is a popular and delicious type of quick bread made with grated zucchini. Though it is popular, Zucchini bread has always struck me as a bit of a curiosity because it’s a bit weird including grated fresh veggies in baked bread. But after making my first loaf, I was completely sold, turns out, veggies deserve a spot far beyond side dishes, main courses, and salads.
It’s also one of the best recipes for beginners to tackle. Simple, very easy, and basically a “one bowl” wonder, it doesn’t call for a stand mixer or any special gadgets. Plus, it’s endlessly customizable to fit whatever flavors you’re craving. This zucchini bread recipe is very easy to recreate and modify according to your taste. You don’t need anything special to achieve these great results.
This version makes a solid foundation whether you’re after a classic, no-frills loaf or want to branch out into more creative combinations. I’ve included plenty of flavor ideas below, but first, let’s master the basics
In this quick guided recipe, I’m going to share with you how I make my moist tasty zucchini bread for my family. In very simple steps in the below recipe.
Zucchini Bread Recipe
Equipment
- 9x5-inch loaf pan (or two smaller loaf pans)
- Mixing bowls (large and medium)
- Whisk (for zucchini)
Ingredients
- 2 cups zucchini grated
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan (or line with parchment paper for easier removal).
Prepare the Zucchini:
- Grate 2 cups of zucchini and set it aside. If the zucchini seems excessively moist, gently squeeze out some of the liquid using a clean kitchen towel.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
Mix the Wet Ingredients:
- In a separate medium bowl, beat the eggs. Add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until smooth and fully combined.
Combine Wet and Dry Mixtures:
- Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the bread tough.
Fold in Zucchini and Add-ins:
- Fold the grated zucchini into the batter. If you're adding nuts, raisins, or chocolate chips, fold them in as well.
Bake the Bread:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool and Serve:
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Slice and enjoy your delicious zucchini bread!
Nutrition
Tips for Making the Best Zucchini Bread:
- Zucchini Selection: Smaller zucchinis tend to be more flavorful and less watery, making them ideal for baking.
- Mix-ins: Feel free to customize your bread with your favorite mix-ins, like shredded coconut, dried cranberries, or orange zest.
- Storing: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the loaf for up to 3 months.
Enjoy your moist and flavorful zucchini bread as a delightful snack, breakfast treat, or dessert!
