Prep Time 15 mins
Cook Time 55 mins
Rest Time 15 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 8
Best Season: Summer
Description

This Moist & Flavorful Zucchini Bread is the perfect balance of sweet and spiced, packed with freshly grated zucchini, warm cinnamon, and a tender crumb. Whether you're looking for a way to use up garden zucchini or just craving a comforting homemade loaf, this quick bread is easy to make, freezer-friendly, and ideal for breakfast, snacks, or dessert.

Ingredients
    For the Bread Batter
  • 1 ½ cup (180 g) all-purpose flour (sifted)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 large eggs (room temperature)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) brown sugar (lightly packed)
  • ½ cup (120 ml) vegetable oil (neutral-flavored like canola)
  • 1 tsp vanilla extract
  • 1 ½ cup (180 g) zucchini (finely grated, moisture squeezed out)
    • Optional Add-ins
  • ½ cup (60 g) chopped walnuts or pecans
  • ¼ cup (40 g) semi-sweet chocolate chips
  • 2 tbsp raisins or dried cranberries
Instructions
    Preheat & Prepare
  1. 1
    Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
    2. Mix Dry Ingredients
  2. 2
    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
    3. Whisk Wet Ingredients
  3. 3
    In a large bowl, whisk eggs, granulated sugar, and brown sugar until light and combined. Add in oil and vanilla extract. Whisk until fully incorporated.
    4. Add Zucchini
  4. 4
    Fold the grated zucchini into the wet mixture using a spatula. Make sure you've squeezed out excess moisture using a clean kitchen towel or cheesecloth to avoid a soggy loaf.
    5. Combine Mixtures
  5. 5
    Gradually add the dry ingredients to the wet mixture, stirring gently just until no dry streaks remain. Avoid overmixing to ensure a tender crumb.
    6. Add Optional Mix-ins
  6. 6
    Fold in any desired add-ins like nuts, chocolate chips, or dried fruit at this stage. Mix just enough to distribute evenly.
    7. Bake the Bread
  7. 7
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
    8. Cool & Serve
  8. 8
    Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Serve plain, or with a pat of butter.
Note

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.

Zucchini Tip: No need to peel the zucchini. The skin is soft and blends into the batter.

Health Boost: Substitute half of the flour with whole wheat flour for added fiber.

Sweetness Level: Adjust sugar to taste or substitute with honey or maple syrup for a natural option.

Keywords: easy zucchini bread, quick bread, healthy snack, moist loaf, kid-friendly
Read it online: https://petitepanini.com/recipe/zucchini-bread-recipe/