Description
This delicious zucchini bread is moist, flavorful, and perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Grate the zucchini using a box grater. If it’s too watery, gently squeeze out excess moisture using a cheesecloth or paper towel.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Then, add the eggs and vanilla extract, mixing thoroughly.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the grated zucchini, nuts, and chocolate chips (if using).
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place in the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick; it should come out clean.
- Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a richer flavor, you can substitute half of the oil with applesauce.
- This bread can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice