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Deliciously Easy Zucchini Bread Recipe

Zucchini Bread

There's something so comforting about the smell of freshly baked zucchini bread wafting through the house. It's a recipe that brings back memories of cozy afternoons spent in the kitchen, where every slice feels like a warm hug.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups grated zucchini squeeze out excess moisture
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts optional

Equipment

  • 9x5-inch Loaf Pan
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Step 2: In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is well combined.
  3. Step 3: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  5. Step 5: If you’re using walnuts, fold them in gently at this stage.
  6. Step 6: Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  7. Step 7: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.