Description
This Homemade Zucchini Bread is tender, moist, and packed with flavor. Sweet, lightly spiced, and easy to make, it’s a perfect way to use fresh zucchini. Great for breakfast, snacks, or dessert, each slice is soft and comforting, with optional add-ins like walnuts or chocolate chips for extra texture.
Ingredients
2 cups grated zucchini (about 2 medium)
2 cups all-purpose flour
1 cup sugar
1/2 cup vegetable oil or melted butter
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
Optional: 1/2 cup chopped walnuts, chocolate chips, or raisins
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk eggs, sugar, oil, and vanilla until smooth. Fold in grated zucchini.
Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in optional walnuts, chocolate chips, or raisins.
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Drain zucchini: Pat shredded zucchini to remove excess moisture and avoid a soggy loaf.
Don’t overmix: Stir until ingredients are just combined to keep bread tender.
Customize flavor: Add a pinch of lemon zest or a dash of almond extract for extra aroma.
Check doneness: Oven temperatures vary; if the top browns too quickly, cover loosely with foil for the last 10 minutes.
Storage: Wrap cooled bread in plastic or store in an airtight container at room temperature for 2–3 days. Freeze slices individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 8–10