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Zucchini Bread Recipe

Zucchini Bread Recipe with Easy Steps at Home

I first made this zucchini bread when my garden had an overwhelming pile of zucchinis. I didn’t want them to go to waste, so I grated a few, mixed them into a simple batter, and baked them. The result was surprisingly moist, lightly sweet, and just the right amount of spice. It’s a perfect snack, breakfast, or even dessert, and it freezes well if you make a big batch.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Video Notes

Ingredients
  

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 ½ cups all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg optional.
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ¾ cup granulated sugar or brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans optional.

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini and lightly squeeze out excess moisture with a clean towel or paper towel.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate large bowl, beat the eggs, then mix in sugar, oil (or melted butter), and vanilla until smooth.
  5. Fold the dry ingredients into the wet mixture gradually. Stir in the zucchini and nuts, if using, until just combined. Avoid overmixing.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  8. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Video

Notes

  • Squeeze out extra liquid from the grated zucchini so the batter holds together and the loaf bakes evenly.
  • The bread tastes even better the next day, once the flavors have had a chance to settle.
  • You can replace half of the all-purpose flour with whole wheat flour for a nutty, dense loaf.