Best Zucchini Bread
A delightful and moist zucchini bread that combines sweet and spicy flavors, making it perfect for any occasion, from breakfast to dessert.
Ingredients
Main Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour Can substitute with gluten-free baking blend.
- 1 cup granulated sugar Can substitute with natural sweeteners like honey or maple syrup.
- ½ cup vegetable oil Can substitute with applesauce for a lighter option.
- 3 large eggs Can substitute with flaxseed meal for a vegan version.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped walnuts or pecans Optional; for nut allergies, use seeds.
Instructions
Preparation
- Gather all your ingredients. Wash and grate the zucchini, measuring accurately after grating.
- Preheat the oven to 350°F (175°C) and grease and flour two 9x5 inch loaf pans.
- Whisk together eggs, sugar, vegetable oil, and vanilla extract in a large mixing bowl.
Mixing
- Fold in the grated zucchini to the wet ingredients.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Baking
- If using, fold in walnuts or pecans to the batter.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, checking for doneness with a toothpick inserted in the center.
- Let the loaves cool in the pans for about 10 minutes before transferring to a wire rack.
Notes
To avoid soggy bread, make sure to squeeze excess moisture from the zucchini. Can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freezes well for up to 3 months.