Description
This classic zucchini bread recipe yields a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Made with shredded zucchini, cinnamon, and a blend of brown and granulated sugar, this quick bread is easy to prepare and baked to golden perfection in under an hour.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (186g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- 1/2 cup (119ml) vegetable oil
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (approximately 152g) shredded zucchini
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside this dry mixture.
- Combine Wet Ingredients: In a large bowl, add the vegetable oil and both sugars (brown and granulated). Stir them together until smooth and well combined.
- Add Eggs and Vanilla: Mix the cinnamon into the sugar and oil mixture, followed by the eggs and vanilla extract. Stir until the mixture is smooth and uniform.
- Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients. The batter will become thick at this stage.
- Add Zucchini: Gently fold in the shredded zucchini. This addition will loosen the batter, making it more pourable and moist.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes if using a 9×5-inch pan or 55-65 minutes for an 8×4-inch pan. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool and Store: Allow the bread to cool completely before slicing or removing from the pan. Store in a covered container for up to 2 days or freeze for up to 3 months for extended freshness.
Notes
- Use freshly shredded zucchini grated with the large holes of a box grater; do not drain or squeeze out any moisture as it helps keep the bread moist.
- For sugar alternatives, you can skip the brown sugar and use 1 cup of granulated sugar instead if preferred.
- The 8×4-inch loaf pan produces a more domed loaf, while the 9×5-inch pan results in a flatter bread.
- Optional add-ins include ½ cup of chopped nuts or chocolate chips, which can be folded into the batter after mixing in the zucchini.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 230
- Sugar: 17g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
