Zucchini Bread
A moist, sweet, and satisfying bread made using fresh zucchini, perfect for breakfast or as an afternoon snack.
Ingredients
For the bread
- 2 cups grated zucchini (make sure to squeeze out excess moisture)
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs Can substitute with unsweetened applesauce or mashed banana.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or chocolate chips (optional) Gently fold in if using.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the grated zucchini, sugar, and vegetable oil until well combined.
- Beat in the eggs and vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- If adding nuts or chocolate chips, fold them in gently.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Cooking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the zucchini bread in an airtight container at room temperature for up to three days; for longer storage, wrap tightly and freeze for up to three months. When ready, thaw overnight in the refrigerator and warm individual slices in the microwave.