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Zucchini Bread

A moist and subtly sweet loaf packed with the goodness of zucchini, enhanced with warm spices and optional walnuts, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For the base of the bread
  • 2 teaspoons baking soda To help the bread rise
  • 1 teaspoon ground cinnamon Adds warmth and flavor
  • ½ teaspoon ground nutmeg Optional, adds complexity
  • ½ teaspoon salt Enhances flavor
Wet Ingredients
  • 1 ½ cups granulated sugar Sweetens the bread
  • ¾ cup vegetable oil Makes the bread moist
  • 2 large eggs Adds richness
  • 1 teaspoon vanilla extract Adds sweetness and flavor
Main Ingredients
  • 2 cups grated zucchini Use about 2 medium zucchinis, do not peel
  • 1 cup chopped walnuts Optional, adds crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mixing Dry Ingredients
  1. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Mixing Wet Ingredients
  1. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Whisk until smooth.
Combine Ingredients
  1. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  2. Fold in the grated zucchini and optional walnuts.
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake for 50-60 minutes, or until a toothpick comes out clean with a few moist crumbs.
  3. Tent with foil if the top browns too quickly.
Cooling
  1. Allow to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Serving
  1. Once cooled, slice and enjoy plain, toasted, or with a smear of butter!

Notes

Feel free to add chocolate chips, raisins, or other mix-ins to customize your zucchini bread.