Zucchini Bread
A moist and flavorful bread made with grated zucchini, perfect for breakfast, snacks, or dessert.
Equipment
- Loaf pan
- mixing bowls
- Box grater
- whisk
- Spatula
Ingredients
Essential Ingredients
- 2 medium Zucchini Grated
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar Packed
- 0.5 cup Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
Optional Add-ins
- 0.5 cup Nuts Chopped walnuts or pecans
- 0.5 cup Chocolate Chips
- 0.5 cup Dried Fruits Raisins or cranberries
Instructions
- Wash and grate the zucchinis, then squeeze out excess moisture.
- In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini and any optional add-ins.
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Pour the batter into the pan and smooth the top.
- 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 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Zucchini bread can be customized with various add-ins like nuts or chocolate chips. Store in an airtight container to maintain moisture.