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Sliced easy zucchini bread on a wooden cutting board

Easy Zucchini Bread

A quick and delicious zucchini bread that sneaks in veggies without anyone noticing. Perfect for breakfast or as a snack!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grated well for smoother texture.
  • 1 cup sugar Adjust sweetness to taste.
  • 1/2 cup vegetable oil Can substitute with applesauce for a healthier option.
  • 2 pcs eggs Can substitute with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Can add nutmeg or pumpkin spice for variation.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Best served warm with butter or toasted with a sprinkle of cinnamon. Store tightly wrapped in plastic for up to a week in the fridge, or freeze for up to three months. Reheat in the microwave for 15-20 seconds.