There’s nothing like the gentle aroma of baking wafting through the kitchen—especially when it’s cozy, moist zucchini bread fresh from the oven. This recipe is like a warm hug in loaf form—super easy, uses simple pantry staples, and yields a sweet, tender treat that feels like home. It’s beginner-approved, and perfect for mornings with coffee, after-school snacking, or surprise guests.
| Category | Prep Time | Cook Time | Servings | Calories (per serving) |
|---|---|---|---|---|
| Baking / Snack | 15 minutes | 50 minutes | 8 slices | ~200 kcal |
Ingredients You’ll Need
- 2 cups (about 2 medium) grated zucchini, drained well
- 1⅓ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional, but so comforting!)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs, at room temperature
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Step‑By‑Step Instructions
- Preheat & Prep – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Combine Dry Ingredients – In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
- Mix Wet Ingredients – In another bowl, whisk the sugars, eggs, oil (or butter), and vanilla until smooth and glossy.
- Bring It Together – Pour the wet mixture into the dry ingredients and gently stir until just combined. A few lumps are okay—don’t overmix!
- Fold in Zucchini – Warmly fold in the grated zucchini until just incorporated. Don’t worry—it’s plenty moist.
- Bake – Pour batter into your prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs).
- Cool & Enjoy – Let the bread rest in the pan for about 10 minutes, then transfer it to a wire rack. Slice and enjoy warm or at room temperature.
Helpful Notes & Tips
- Drying zucchini: After grating, wrap it in a clean kitchen towel and gently squeeze to remove excess moisture—this prevents soggy bread.
- Mixing: Overmixing can yield dense bread; stir just until the flour disappears.
- Storing: Wrapped tightly or in an airtight container, this bread stays lovely at room temperature for up to 2 days—or freeze slices for longer storage.
- Spice tweaks: Start with ½ tsp cinnamon if you’re spice-averse, or add a pinch of nutmeg or cardamom for a warm spin.
Recipe Variations
- Extra Crunch: Fold in ½ cup chopped walnuts or pecans for a nutty texture.
- Chocolate Chip Delight: Swap half the sugar for ½ cup semi-sweet chocolate chips.
- Lighter Dairy Alternative: Use ½ cup unsweetened applesauce instead of oil to reduce fat while keeping moisture.
Serving Suggestions
Slice and serve this zucchini bread warm with a pat of butter or a smear of cream cheese. It pairs perfectly with a cup of tea or coffee, and makes a lovely breakfast or afternoon pick-me-up. Need a heartier snack? Add a handful of fresh berries or a yogurt on the side for balance and vibrancy.
Conclusion
There you go—a cozy, beginner-friendly zucchini bread that warms your kitchen and your heart. Whether you’re enjoying it fresh or sharing it with loved ones, it’s bound to bring smiles and comfort. Happy baking, and may every slice feel like a little moment of joy!