Description
This easy Zucchini Bread recipe is soft, fluffy, and perfect for breakfast or snacks, using garden zucchini to create a moist and delicious loaf.
Ingredients
Base Ingredients
- 1 cup grated Zucchini (Use small to medium zucchini for best results.)
- 2 cups all-purpose flour
- 1 teaspoon baking powder (Ensure it is fresh for best rise.)
- 1 teaspoon baking soda (Check the expiration date.)
- 1 teaspoon salt
- 1 teaspoon cinnamon (Add a pinch of nutmeg if desired.)
- 3 large eggs (Room temperature is best.)
- 1 cup sugar (Brown sugar or a mix can be used.)
- 1/2 cup oil or melted butter (Oil keeps it extra moist.)
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 cup chocolate chips (Mini chips work best.)
- 1/2 cup chopped nuts (Toast for better flavor if desired.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Mixing Dry Ingredients
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mixing Wet Ingredients
- In a second bowl, whisk together the eggs, sugar, oil, and vanilla until smooth. Stir in the grated zucchini.
Combine Mixtures
- Gently add the dry ingredients into the wet ingredients, stirring just until no dry flour remains. If adding chocolate chips or nuts, fold them in at this stage.
Baking
- Pour the batter into the prepared loaf pan and bake for 50 to 65 minutes, checking at 50 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
Cooling
- Let the bread cool in the pan for 10 to 15 minutes before lifting it out to cool fully on a wire rack. Allow it to cool completely for cleaner slicing.
Notes
Store wrapped at room temperature for 2-3 days or refrigerate after day 2. To freeze, slice and wrap slices individually before storing. Reheat slices in the toaster or microwave for a quick treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American