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Zucchini Bread Recipe

Zucchini Bread Recipe
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This Zucchini Bread Recipe offers a moist, flavorful, and easy-to-make treat perfect for bakers of all skill levels. Featuring shredded zucchini, warm spices, and a tender crumb, this bread is ideal for cozy breakfasts, snacks, or sharing with loved ones. Simple ingredients and adaptable options make it a versatile favorite in every kitchen.

Ingredients

Scale

Main Ingredients

  • 2 cups shredded zucchini (about 2 medium zucchinis)
  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 cup sugar (white, brown, or a mix)
  • ½ cup vegetable oil (can substitute with coconut oil for vegan version)
  • 2 large eggs (or 2 tablespoons flax/chia seeds mixed with 6 tablespoons water for vegan)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Optional Add-ins

  • ½ cup chopped nuts (walnuts, pecans, or almonds)
  • ½ cup chocolate chips
  • Additional spices (nutmeg, cardamom, ginger) to taste
  • Zest of 1 lemon or orange

Instructions

  1. Prepare the Zucchini: Wash the zucchini thoroughly and shred using a grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze to remove excess moisture. Retain some moisture for tenderness but avoid sogginess.
  2. Mix the Wet Ingredients: In a large bowl, whisk together sugar and vegetable oil until combined. Beat in eggs one at a time, then add vanilla extract, mixing until the mixture is smooth and shiny.
  3. Combine the Dry Ingredients: In a separate bowl, sift or whisk together flour, baking soda, baking powder, cinnamon, salt, and any additional spices or zest you prefer, ensuring even distribution.
  4. Bring It All Together: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid toughness. Fold in shredded zucchini and any optional add-ins like nuts or chocolate chips gently.
  5. Bake to Perfection: Pour the batter into a greased or parchment-lined 9×5 inch loaf pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before removing from the pan.

Notes

  • Don’t over-squeeze the zucchini; some moisture is needed for tenderness.
  • Use room temperature eggs and oil for better mixing and texture.
  • Check oven temperature with a thermometer to ensure even baking.
  • Use fresh spices for maximum flavor.
  • Rotate the pan halfway through baking for even browning.

Nutrition

Keywords: zucchini bread, moist zucchini bread, easy zucchini bread, gluten free zucchini bread, vegan zucchini bread, zucchini loaf, baked zucchini snack

Find it online: https://emillycooks.com/zucchini-bread-recipe-2/