Description

This moist zucchini bread is tender, perfectly spiced, and subtly sweet, with fresh zucchini adding a soft texture without making the bread soggy. It’s easy to make, customizable, and perfect for breakfast, snacks, or dessert.

Ingredients

3 cups all-purpose flour

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg (optional)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup granulated sugar

1 cup light brown sugar

3 large eggs

1 cup vegetable oil

3 teaspoons vanilla extract

2 cups grated zucchini (about 2 medium zucchini)

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Instructions

Preheat oven to 325°F (165°C). Line two 8×4-inch loaf pans with parchment paper.
In a large bowl, whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, mix granulated sugar, brown sugar, and eggs until smooth. Stir in oil and vanilla.
Gently fold dry ingredients into wet mixture until just combined.
Fold in grated zucchini until evenly distributed.
Divide batter evenly between loaf pans.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Add 1 cup chopped walnuts or pecans for crunch.
Fold in 1 cup chocolate chips for a sweet twist.
Swap half the flour for whole wheat flour for a heartier loaf.
Add lemon zest for a bright flavor boost.
Make muffins by baking at 375°F for 18–20 minutes.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 22g
Sodium: 170mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg