Description
Looking for the best zucchini bread recipe? This easy healthy loaf is quick to make moist and packed with simple baking flavor! A great idea for using garden zucchini and perfect for breakfast snack or freezer prep. Sweet soft and lightly spiced for the whole family!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Shred zucchini and lightly pat dry with a paper towel.
- In one bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla.
- Combine wet and dry ingredients. Fold in zucchini gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not peel the zucchini—leave the skin on for color and texture.
- Add nuts or chocolate chips if desired.
- Let rest overnight for deeper flavor.
- Freezes well when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American