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Homemade Zucchini Bread

This delightful quick bread transforms summer's abundant zucchini into a moist, sweet indulgence perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (use fresh ones, or scoop out the seeds from larger ones)
  • 1 cup granulated sugar (feel free to substitute with brown sugar for a deeper flavor)
  • 1/2 cup vegetable oil (or melted coconut oil) Coconut oil works wonderfully.
  • 2 large eggs (room temperature for better mixing)
  • 2 teaspoons vanilla extract (adds a lovely fragrant note)
  • 2 cups all-purpose flour (or whole wheat for a healthier twist)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (or more if you’re a cinnamon lover)
Optional Add-Ins
  • 1/2 cup chopped nuts, chocolate chips, or dried cranberries Choose any combination as per preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla until well blended.
  3. In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  5. Fold in any optional add-ins like nuts or chocolate chips if desired.
  6. Pour the batter into the prepared loaf pan and smooth the top lightly.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. It can be frozen for up to 3 months; thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) for about 10 minutes before serving.