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Easy Zucchini Bread

A delightful and easy-to-make zucchini bread that combines subtle sweetness and warm spices, perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium zucchini, grated Approximately 1 cup
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil Or melted butter for richer flavor
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine the grated zucchini, granulated sugar, and vegetable oil. Mix until well incorporated.
  3. Add the eggs and vanilla extract, beating them into the mixture until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. If desired, fold in the chopped walnuts or chocolate chips.
  7. Pour the batter into your prepared loaf pan and spread it evenly.
Baking
  1. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve warm with butter or drizzled with cream cheese frosting. Store in an airtight container for up to 3 days at room temperature, or refrigerate for about a week. For long-term storage, slice and freeze individual pieces.