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Homemade Zucchini Bread

This homemade zucchini bread is a moist, delicious treat perfect for breakfast, snacks, or dessert, featuring fresh zucchini and simple ingredients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 2 cups grated zucchini (about 2 medium zucchinis) Squeeze out excess moisture before adding.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts or chocolate chips (optional) For added flavor and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined.
  3. Add the eggs and vanilla extract, mixing until smooth.
  4. Stir in the grated zucchini, ensuring it’s evenly distributed.
  5. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined. Be careful not to overmix!
  7. If desired, fold in walnuts or chocolate chips for added flavor and texture.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat in a toaster oven or microwave before serving.