Introduction:
Zucchini bread is a moist, lightly sweet, and slightly spiced quick bread made with grated zucchini. It’s a great way to use up extra zucchini, especially in the summer when they’re abundant. Despite the vegetable base, it doesn’t taste “green”—instead, it’s soft, flavorful, and perfect for breakfast or a snack.
Ingredients:
Dry Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
Wet Ingredients:
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp vanilla extract
Add-ins:
1 1/2 cups grated zucchini (don’t peel; squeeze lightly if too watery)
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips or raisins (optional)
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat together eggs, oil, both sugars, and vanilla until smooth.
Stir in the grated zucchini.
Add dry ingredients to wet and stir until just combined. Fold in nuts or chocolate chips if using.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes or until a toothpick comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Description:
This zucchini bread is tender, moist, and slightly sweet, with warm cinnamon flavor and a hint of nuttiness if you add walnuts. It’s an easy, forgiving recipe that balances healthy and indulgent, and it tastes even better the next day.
Tips:
Don’t overmix the batter – it can make the bread dense.
Gently squeeze the grated zucchini but don’t remove all moisture – it helps keep the bread moist.
Add a streusel topping or glaze for extra flair.
Store wrapped at room temp for 2–3 days or refrigerate for up to a week. Freezes well.
Common Corrections:
Too wet or soggy? Zucchini wasn’t drained enough, or too much was used.
Bread sinking in the middle? Underbaked or too much leavening.
Dense texture? Batter overmixed or too much flour added.
Dry bread? Zucchini was over-drained or baked too long.
