Description
A deliciously soft and moist zucchini bread infused with warm spices and perfect for using up surplus zucchini.
Ingredients
Dry Ingredients
- 2 cups All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon (Add a pinch of nutmeg if desired.)
Wet Ingredients
- 3 large Eggs
- 1 cup Sugar (A mix of white and brown sugar is preferable.)
- 1/2 cup Oil (Neutral oil like vegetable or avocado oil.)
- 1 teaspoon Vanilla extract
- 2 cups Fresh zucchini (shredded) (Lightly squeeze if overly wet.)
Optional Add-Ins
- 1/2 cup Walnuts or chocolate chips (Fold into the batter if desired.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a loaf pan and optionally line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a larger bowl, whisk the eggs, sugars, oil, and vanilla until smooth and glossy.
- Stir the shredded zucchini into the wet mixture until well combined.
- Gently add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing.
- If using, fold in the walnuts or chocolate chips at this stage.
Baking
- Pour the batter into the prepared pan and bake for about 50 to 65 minutes, starting to check for doneness at 50 minutes with a toothpick.
Cooling
- Cool in the pan for 10 to 15 minutes before lifting it out to cool completely before slicing.
Notes
For best results, let the zucchini bread cool completely before slicing. The flavor improves overnight.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American