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Zucchini Bread

Moist and flavorful zucchini bread, perfect for using up extra zucchinis during the summer. This recipe is simple and makes a delightful snack or breakfast option.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons cinnamon
Wet Ingredients
  • 0.5 cups vegetable oil
  • 0.75 cups packed brown sugar
  • 0.25 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Main Ingredient
  • 1.5 cups shredded zucchini Squeeze out excess moisture before adding.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the vegetable oil and both sugars. Stir until the mixture is smooth.
  4. Add the cinnamon, eggs, and vanilla extract to the sugar mixture and mix until well combined.
  5. Stir in the flour mixture. The batter will be thick at this stage.
  6. Add the shredded zucchini and mix until fully combined; the batter will become looser.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes if using a 9×5-inch pan, or 55-65 minutes for an 8×4-inch pan.
  3. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling and Storing
  1. Allow the bread to cool before slicing or removing it from the pan.
  2. Store covered at room temperature for up to 2 days or freeze for up to 3 months.

Notes

For added flavor, consider mixing in nuts or chocolate chips into the batter. Adjust sugar levels to your personal taste.