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Easy Zucchini Bread

A comforting and delightful loaf of bread made with fresh zucchini, perfect for sharing and savoring any time of the day.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar (or coconut sugar) For a healthier option.
  • 1/2 cup vegetable oil (or applesauce) Can substitute for a lighter bread.
  • 2 large eggs Can be replaced with flaxseed mixture for dairy-free.
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini Squeeze out excess moisture.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Feel free to substitute with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt Enhances sweetness.
  • 1 teaspoon ground cinnamon Add a pinch of nutmeg for extra warmth.
Optional Additions
  • 1/2 cup chopped walnuts or chocolate chips For added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until fully combined.
  3. Fold in the grated zucchini, ensuring it’s evenly distributed through the wet mixture.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix; a few lumps are okay.
Baking
  1. Transfer your batter into the prepared loaf pan. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling. Slice and serve.

Notes

For variations, you can fold in dried fruits, fresh herbs, or use gluten-free flour. Store in an airtight container for freshness.