Easy Zucchini Bread
A simple, delicious, and moist quick bread featuring fresh zucchini, perfect for breakfast or as a snack.
Ingredients
Main Ingredients
- 1.5 cups shredded zucchini Squeeze out excess moisture before adding.
- 1 cup granulated sugar
- 0.5 cups vegetable oil Can substitute with applesauce for a lower-fat version.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Can substitute half with whole wheat flour for a healthier version.
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon Adjust according to taste.
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the shredded zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Best served warm or at room temperature. Delicious with butter or cream cheese. Wrap tightly for storage - keeps for up to 3 days at room temperature or 2 months in the freezer.