If you’re looking for a delightful way to use up that surplus zucchini from your garden, this zucchini bread is your answer. It’s moist, fluffy, and packed with flavor, making it a perfect snack or breakfast treat. Trust me, even those who claim they don’t like zucchini will be coming back for seconds!
This zucchini bread is not just any quick bread; it’s a fantastic blend of warm spices that complement the zucchini beautifully. Whether enjoyed plain or with a spread of cream cheese, this recipe is sure to become a favorite in your household.
The Ultimate Zucchini Bread Recipe
This zucchini bread recipe results in a moist loaf, featuring a harmonious balance of sweet and spice. The taste is subtly sweet with hints of cinnamon and nutmeg, making it an absolute delight for your taste buds.
Ingredients
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Prep the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated zucchini and any optional ingredients like nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the zucchini bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 25g
