Zucchini Bread
This moist zucchini bread is a classic favorite, featuring the rich flavor of fresh zucchini, warm spices, and optional mix-ins for a delightful treat.
Ingredients
Essential Dry Ingredients
- 3 cups All-purpose flour For structure
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Cinnamon For flavor
- 1 teaspoon Salt
Fresh and Flavorful Additives
- 2 cups Grated zucchini Use medium to large zucchini
- 2 large Eggs For moisture and binding
- 1 cup Granulated sugar Can substitute with brown sugar
- ½ cup Vegetable oil Can substitute with melted butter
Optional Mix-ins for Extra Flavor
- 1 cup Chopped nuts Like walnuts or pecans, optional
- 1 cup Chocolate chips For a sweet twist, optional
- 1 cup Dried fruits Such as raisins or cranberries, optional
- 1 teaspoon Nutmeg For additional flavor, optional
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Grate the zucchini using the larger holes of a box grater and squeeze out excess moisture.
- In one bowl, mix the wet ingredients: eggs, oil, and sugar.
- In another bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- Combine the wet and dry mixtures gently until just moistened, avoiding overmixing.
Baking
- Grease a standard 8x4-inch loaf pan.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
To store, keep the zucchini bread in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped slices in freezer-safe bags.