Zucchini Bread is a cozy, classic loaf that’s irresistibly moist and full of warm spices like cinnamon and nutmeg. This recipe balances sweetness with a hint of spice and features a soft texture thanks to freshly grated zucchini. It’s a delicious way to enjoy zucchini in a dessert-like form, with the option to add nuts for a crunchy twist.
Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, beat the eggs, sugar, and vegetable oil until well combined. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the grated zucchini and nuts (if using).
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 210 kcal per slice | Servings: 10 slices
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