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Zucchini Bread Recipe

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4.2 from 15 reviews

This moist and flavorful Zucchini Bread is the perfect way to use fresh zucchini. With a blend of warm cinnamon, rich vanilla, and the natural sweetness of brown and granulated sugars, this quick bread offers a soft texture and delicious taste. Ideal for breakfast, snacks, or dessert, it’s easy to prepare and bakes to a golden brown crust.

Ingredients

Dry Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon

Wet Ingredients

  • ½ cup (119ml) vegetable oil
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (approximately 152g) shredded zucchini

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan using nonstick cooking spray or butter to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. Combine Sugars and Oil: In a large mixing bowl, stir together vegetable oil, brown sugar, and granulated sugar until the mixture is smooth and well combined.
  4. Add Eggs and Vanilla: To the sugar and oil mixture, add the two large eggs and vanilla extract. Mix thoroughly until fully incorporated and smooth.
  5. Incorporate Dry Ingredients and Zucchini: Gradually stir the dry ingredient mixture into the wet ingredients; the batter will be thick at this point. Then fold in the shredded zucchini, which will loosen the batter to a more pourable consistency.
  6. Fill Pan and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes if using a 9×5-inch pan or 55-65 minutes for an 8×4-inch pan. The bread is done when a toothpick inserted into the center comes out clean.
  7. Cool and Store: Allow the bread to cool in the pan before slicing or removing. Store covered at room temperature for up to 2 days or freeze wrapped tightly for up to 3 months.

Notes

  • Shred zucchini finely and squeeze out excess moisture for best texture.
  • You can add nuts or chocolate chips for extra flavor and texture.
  • Ensure not to overbake to keep the bread moist.
  • Use a toothpick test to check for doneness.
  • Freezing slices individually can make for convenient future snacks.

Find it online: http://bitezly.com/zucchini-bread-recipe/