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Zucchini Bread Recipe

Zucchini Bread Recipe
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A moist and flavorful zucchini bread recipe that’s easy to bake and perfect for a cozy breakfast. Made with fresh grated zucchini and a blend of warm spices like cinnamon and nutmeg, this bread balances subtle sweetness and spice while incorporating healthy veggies. Suitable for beginners, it can be customized with optional add-ins like nuts or chocolate chips, and adapted for gluten-free or vegan diets.

Ingredients

Scale

Main Ingredients

  • 2 cups grated fresh zucchini (about 2 medium zucchinis)
  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup granulated sugar
  • 2 large eggs (or 2 flax eggs for vegan option)
  • ½ cup vegetable oil (or neutral oil for vegan option)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Optional Ingredients

  • ½ cup chopped nuts (e.g., walnuts or pecans) or seeds (pumpkin or sunflower) for nut-free option
  • ½ cup chocolate chips or raisins

Instructions

  1. Prep the Zucchini: Wash and grate about 2 cups of fresh zucchini without peeling. Squeeze out excess moisture thoroughly using a clean kitchen or paper towel to prevent soggy bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to distribute leavening and spices evenly.
  3. Combine Wet Ingredients: In another bowl, beat the eggs lightly, then mix in the sugar, vegetable oil, and vanilla extract until smooth and well combined.
  4. Incorporate Zucchini and Wet into Dry: Fold grated zucchini into the wet ingredients. Gradually add this mixture to the dry ingredients, stirring gently until just combined to keep the bread light and tender.
  5. Add Optional Mix-Ins: Fold in nuts, chocolate chips, or dried fruit if using, for added texture and flavor throughout the loaf.
  6. Bake the Bread: Pour batter into a greased 9×5-inch loaf pan, smooth the top, and bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
  7. Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice once cool enough to handle and enjoy warm or at room temperature.

Notes

  • Drain the zucchini well to prevent a dense, soggy bread.
  • Do not overmix the batter; stir only until ingredients are just combined.
  • Use an oven thermometer to ensure accurate baking temperature for even results.
  • Adjust cinnamon and nutmeg to personal taste or add ground cloves or ginger for extra spice.
  • Use room temperature eggs and other ingredients to help the batter blend smoothly.

Nutrition

Keywords: zucchini bread, moist zucchini bread, easy zucchini bread recipe, healthy breakfast bread, gluten-free zucchini bread, vegan zucchini bread, cinnamon zucchini bread

Find it online: https://linacorner.com/zucchini-bread-recipe/