Zucchini Bread Recipe
A simple and moist zucchini bread made with shredded zucchini, warm cinnamon, and easy-to-find ingredients. Perfect for breakfast, snacks, or dessert.
Ingredients
- 1 ½ cups All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- 1 tsp Ground cinnamon
- 1 cup Granulated sugar
- ½ cup Brown sugar Packed
- 2 Large eggs
- ½ cup Vegetable oil Can substitute with applesauce or Greek yogurt
- 1 ½ cups Shredded zucchini About 1 medium zucchini drained
- 1 tsp Vanilla extract
- ½ cup Chopped walnuts or chocolate chips Optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, granulated sugar, brown sugar, and oil until well combined.
- Stir in shredded zucchini and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in walnuts or chocolate chips if using.
- Pour batter into the prepared loaf pan, smoothing the top.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a healthier version, replace oil with Greek yogurt or applesauce.
Drain shredded zucchini well to avoid soggy bread.
Bread can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months.