Homemade Zucchini Bread
A delightful, moist zucchini bread perfect for breakfast, snacks, or dessert, made with fresh zucchini and simple ingredients.
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini Squeeze out excess moisture before using.
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier version.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Adjust according to taste.
- 1/2 teaspoon nutmeg Adjust according to taste.
Optional Ingredients
- 1 cup chopped nuts or chocolate chips Optional add-in.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the sugars, oil, eggs, and vanilla extract until well combined.
- Stir in the grated zucchini.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in nuts or chocolate chips if using.
- 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
Store any leftover zucchini bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.