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Homemade zucchini bread loaf with slices on a wooden table

Zucchini Bread

This quick and easy recipe transforms humble zucchini into a deliciously rich treat that's perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture before mixing.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil Can be substituted with applesauce for a healthier twist.
  • 3 large eggs Can use flax eggs for a vegan alternative.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can be substituted with almond or coconut flour for gluten-free option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Add-ins
  • 1/2 cup chopped walnuts or pecans Optional ingredient.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, mix together the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter, or enjoy with cream cheese frosting, powdered sugar, or fresh fruit. Zucchini bread keeps well in both the fridge (about a week) and the freezer (up to three months). Reheat in the microwave for 10-15 seconds.