Zucchini Bread
An incredibly moist and fluffy zucchini bread that balances sweet and savory flavors while making use of excess garden zucchini.
Ingredients
For the Zucchini Bread
- 2 cups grated zucchini (about 2 medium-sized zucchinis)
- 1 cup brown sugar (packed)
- 1/2 cup granulated white sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 1 cup chopped walnuts or chocolate chips (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor. Squeeze out excess moisture if it’s very watery.
- In a large bowl, whisk together brown sugar, granulated sugar, and oil until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon (if using), and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the nuts or chocolate chips if using.
Baking
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
Notes
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap in plastic wrap and freeze for up to 3 months. To reheat, slice and warm it in the microwave or toast it.