A tender, fragrant loaf filled with shredded zucchini, warm cinnamon, and a hint of vanilla this zucchini bread is sweet, comforting, and perfect for breakfast, tea time, or a quick snack.
Ingredients:
- 1 ½ cups finely shredded zucchini (do not peel)
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- 2 large eggs
- ½ cup neutral oil (e.g., canola or vegetable)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ tsp vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
Directions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Prepare Zucchini:
Grate zucchini and lightly squeeze out excess moisture with a clean towel — but don’t wring it dry. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Combine Wet Ingredients:
In a large bowl, beat eggs with oil, sugar, brown sugar, and vanilla until smooth. Stir in zucchini. - Combine Wet & Dry:
Add dry ingredients to the wet mixture and stir just until combined. If using nuts or chocolate chips, fold them in now. - Bake:
Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Prep Time: 15 mins | Cooking Time: 55 mins | Total Time: 1 hr 10 mins
Kcal: ~290 per slice | Servings: 10 slices
