Description
This incredibly moist and easy Zucchini Bread is a classic quick bread that makes the most of fresh summer zucchini. Lightly sweet, warmly spiced, and perfect for breakfast, snacking, or gifting—this one-bowl recipe comes together in just 10 minutes and bakes into a perfectly golden, tender loaf every time.
Ingredients
– 1½ cups grated zucchini (about 1 medium), moisture squeezed out
– 1¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 2 large eggs
– ½ cup vegetable oil (or melted coconut oil)
– ½ cup granulated sugar
– ½ cup light brown sugar, packed
– 1 teaspoon vanilla extract
Optional Add-ins:
– ½ cup chopped walnuts or pecans
– ½ cup mini chocolate chips
– 1 tablespoon lemon zest (for brightness)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Grate the zucchini and use a clean kitchen towel to squeeze out excess liquid.
3. In a large mixing bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Add dry ingredients to the wet and stir just until combined—do not overmix.
6. Fold in the zucchini and any optional add-ins like nuts or chocolate chips.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– Be sure to remove excess moisture from the grated zucchini to avoid a soggy loaf.
– Don’t overmix the batter; stir gently until no flour remains for the best texture.
– This recipe works great as muffins—just bake at 350°F for 18–22 minutes.
– Wrap leftovers tightly and refrigerate for up to a week or freeze for up to 3 months.
– For a twist, add lemon zest, shredded coconut, or swap in whole wheat flour for half the flour amount.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
Keywords: zucchini bread, easy zucchini loaf, moist zucchini bread, quick bread, summer baking, healthy zucchini recipe, best zucchini bread, one bowl baking, zucchini breakfast, freezer friendly loaf