This moist and tender zucchini bread is lightly sweet, spiced with cinnamon, and packed with fresh shredded zucchini. It’s easy to make, requires no mixer, and is perfect for breakfast, snacking, or dessert.
Ingredients:
1½ cups finely shredded zucchini (moisture squeezed out)
2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
1½ teaspoons vanilla extract (alcohol-free if needed)
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
½ cup chopped walnuts or chocolate chips (optional)
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla.
Stir in the shredded zucchini.
In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually mix the dry ingredients into the wet mixture. Fold in nuts or chocolate chips, if using.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
You can use whole wheat flour for a healthier twist (swap up to 50%).
Add a handful of raisins or coconut flakes for extra texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Details:
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8–10 slices)
Category: Breakfast / Snack
Method: Baked
Cuisine: American
Diet: Vegetarian
Nutrition:
Serving Size: 1 slice
Calories: 230 kcal
Sugar: 16 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg
