Zucchini Bread
This Best Zucchini Bread recipe offers a perfect balance of sweetness, a soft interior, and a delightful crust. Moist and flavorful, it's an ideal snack or breakfast option that everyone will love.
Ingredients
For the Bread
- 2 cups grated zucchini (packed, without excess moisture) Make sure to squeeze out excess moisture.
- 3 cups all-purpose flour
- 1 cup granulated sugar Can be substituted with alternatives.
- 1 cup brown sugar Can be substituted with alternatives.
- 1 cup vegetable oil Can substitute with applesauce for a lower-fat version.
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional) Add for texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, beat together the eggs, granulated sugar, brown sugar, and vegetable oil until well combined.
- Stir in the grated zucchini and vanilla extract, mixing until fully integrated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
- If using, fold in the chopped nuts.
- Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, squeeze out excess moisture from the zucchini before mixing. Experiment with spices and nuts for variations. Store at room temperature for up to 3 days or freeze for up to 3 months.