Discover your new favorite easy zucchini bread recipe! Perfect for beginners, this moist and delicious bread is quick to make and sure to please. Make it today!
Who doesn’t love a slice of warm, homemade zucchini bread? This easy zucchini bread recipe is perfect for beginners and seasoned bakers alike.
With just a few simple ingredients and straightforward steps, you’ll have a delicious loaf of zucchini bread ready in no time. It’s moist, easy to make, and I think I can eat the whole loaf in a sitting because it is so addictively delicious!
Whether you’re looking for a quick breakfast option or a tasty snack, this recipe is sure to become a favorite in your household.
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How to Make Your New Favorite Easy Zucchini Bread Recipe
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.
Step 2: Prepare the Zucchini
Wash and grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix. Fold in the grated zucchini and nuts (if using).
Step 6: Bake
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Squeeze the Zucchini: Make sure to squeeze out as much moisture as possible from the grated zucchini to avoid soggy bread.
- Don’t Overmix: Overmixing the batter can result in a dense, tough bread. Mix just until the ingredients are combined.
- Add-ins: Feel free to add chocolate chips, dried fruit, or other nuts for variety.
Serving Suggestions
IBut you can also enjoy this easy zucchini bread warm with a pat of butter or at room temperature. It makes a great breakfast, snack, or dessert. But I prefer to eat this dish as a snack or dessert.
Storage and Freezing Tips
- Storage: Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
- Freezing: Wrap the bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Easy Zucchini Bread Variations
- Healthy Version: Substitute half of the flour with whole wheat flour and replace the sugar with honey or maple syrup.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour.
Your New Favorite Easy Zucchini Bread Recipe
Equipment
- 1 loaf pan
Ingredients
- 1.5 cups zucchini grated
- 1 cup sugar granulated
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups flour all-purpose
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon ground
- ¼ tsp nutmeg ground
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- Wash and grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
- In a large mixing bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix. Fold in the grated zucchini and nuts (if using).
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Final Thoughts on This Easy Zucchini Bread Recipe
This easy zucchini bread recipe is sure to become a staple in your baking repertoire. Its moist texture, delightful flavor, and simple preparation make it an irresistible treat. Give it a try and let me know how it turns out!
Enjoy baking and savoring your new favorite zucchini bread! Don’t forget to share your results and tag me on social media.
For information about growing and harvesting the best zucchini, read this article from the University of Minnesota Cooperative Extension.
Thank you for visiting the blog today!
Enjoy your day! xo
More Zucchini Recipes You’ll Love
- Moist and Delicious Zucchini Quiche Recipe
- Mouthwatering Stuffed Zucchini Boats Recipe
- Easy Keto Zucchini Fritters Recipe
