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–+ servings

Easy Zucchini Bread

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A quick and comforting zucchini bread that's moist and perfect for breakfast, snacks, or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Substitute: half whole wheat for nuttier flavor
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon Optional: add 1/4 tsp nutmeg
Wet Ingredients
  • 2 large eggs
  • 1 cup granulated sugar Or 3/4 cup sugar + 1/4 cup honey
  • 1/2 cup neutral oil Vegetable or light olive oil — melted butter works too
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini, packed About 1 medium-large zucchini
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans Optional
  • 1/2 cup chocolate chips or raisins Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment.
  2. Grate zucchini and gently press out excess moisture with a clean towel only if the zucchini is extremely watery. A little moisture keeps the loaf tender.
  3. In a large bowl, whisk together eggs and sugar until combined. Add oil and vanilla and whisk until smooth.
  4. In another bowl, sift or whisk the flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet and fold gently until almost combined.
  6. Fold in grated zucchini and any mix-ins (nuts, chips) until just distributed.
  7. Pour batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 50–60 minutes, checking at 50 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
  2. Cool the loaf in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g

Notes

Grate the zucchini on the coarse side for the best texture. If using whole wheat flour, expect a slightly denser loaf. Rotate the pan once during baking if your oven has hot spots. Tent loosely with foil for the last 10-15 minutes if the top browns too fast.
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