Zucchini Bread Recipe
American · Quick Bread · 70 min total
A moist and tender quick bread packed with shredded zucchini and warm spices, perfect for using up summer's bounty.
15
min prep
min prep
55
min cook
min cook
10
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- In a large bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Stir in shredded zucchini until combined.
- Add dry ingredients to wet mixture and stir just until moistened. Fold in walnuts if using.
- Pour batter into prepared pan and smooth top.
- Bake for 50-55 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips
- For extra moisture, do not squeeze all the liquid from the zucchini; just pat dry gently.
- Store wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.
- Add 1/2 cup chocolate chips or raisins for variation.
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