Ultimate Zucchini Bread That's Moist, Flavorful, and Irresistible
This zucchini bread is a moist and flavorful treat, perfect for breakfast or a snack, capturing the essence of fresh garden zucchinis.
Equipment
- Loaf pans
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Batter
- 2 large Eggs Provides structure and moisture.
- 1 cup Sugar Can be substituted with half brown sugar.
- 1/2 cup Oil (Canola or Vegetable) Keeps the bread moist; can substitute with applesauce.
- 2 cups Zucchini Well-drained, grated zucchini for best results.
- 1 teaspoon Vanilla Extract Optional, but recommended for deeper taste.
- 2 cups Flour All-purpose flour preferred.
- 1 teaspoon Cinnamon Increase for a stronger flavor.
- 1 teaspoon Baking Powder Leavening agent.
- 1/2 teaspoon Baking Soda Leavening agent.
- 1/2 teaspoon Salt Balances sweetness.
- 1/2 cup Chopped Walnuts Optional; can substitute with chocolate chips.
Instructions
How to Make Zucchini Bread
- Preheat your oven to 375°F (190°C). Grease 2-3 loaf pans.
- In a large mixing bowl, combine the eggs, sugar, oil, and vanilla extract. Mix well.
- Gently fold in the grated zucchini.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually mix into the wet mixture.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 40-50 minutes until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack.
Notes
Optional: Spread with cream cheese for a delicious twist. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.