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A golden-brown zucchini bread loaf sliced to reveal a moist, green-speckled interior with a slightly cracked top, presented on a rustic wooden board with a few green zucchini beside it. The slices show a tender crumb, with visible bits of shredded zucchini throughout, emphasizing its moist texture and inviting appearance.

Zucchini Bread Recipe

  • Author: Maria
  • Total Time: 1 hour 5 minutes - 1 hour 15 minutes
  • Yield: 1 loaf (10-12 slices) 1x
  • Diet: Vegetarian

Description

Discover the ultimate moist zucchini bread recipe that’s perfect for breakfast, snacks, or as a sweet gift. This easy zucchini loaf combines wholesome ingredients with a delightful flavor and tender texture. An ideal way to use garden zucchinis while enjoying a nutritious yet indulgent treat.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil or melted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside. Grate zucchini and squeeze out excess moisture.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, beat eggs. Add sugar, oil (or melted butter), and vanilla, mixing until smooth. Incorporate grated zucchini gradually, folding gently.
  4. Add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Pour batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Notes

  • Ensure to squeeze out as much moisture as possible from the zucchini for best texture.
  • This bread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
  • To extend shelf life, freeze slices individually for later use.
  • Mix-ins like nuts or chocolate chips can be folded into the batter before baking for added flavor.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of loaf)
  • Calories: 180 Kcal
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

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Find it online: https://recipeswonders.com/zucchini-bread-recipe/