Zucchini Bread
A moist and comforting zucchini bread, perfect for any time of the day. Easy to make and a great way to sneak in some veggies!
Ingredients
Wet Ingredients
- 2 cups Zucchini, grated Adds moisture and nutrition.
- 1 cup Granulated sugar Light brown sugar can add deeper flavor.
- 1/2 cup Vegetable oil Can substitute with melted coconut oil for a unique twist.
- 2 large Eggs For binding the mixture.
- 1 teaspoon Vanilla extract Enhances the sweetness.
Dry Ingredients
- 2 cups All-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 teaspoon Baking soda Helps the bread rise.
- 1/2 teaspoon Baking powder For extra fluff.
- 1 teaspoon Ground cinnamon Adds warmth.
- 1/2 teaspoon Salt Balances the flavors.
Optional Add-ins
- Walnuts or chocolate chips Mix in for an indulgent dessert twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing and lining it with parchment paper.
- In a large bowl, combine the grated zucchini, sugar, and eggs, stirring well until fully mixed.
- Add the oil and vanilla extract, blending with the wet ingredients.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined—don’t overmix.
- If adding nuts or chocolate chips, fold them in gently.
- Pour the batter into your prepared loaf pan and spread it evenly before baking.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Try substituting half of the flour with almond flour for a gluten-free version or add rolled oats for a heartier texture. Can reduce sugar by using applesauce or mashed bananas.