Zucchini Bread
A delicious and comforting zucchini bread that combines sweetness and warmth, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 2 cups Zucchini, shredded The star of the show! Adds moisture and lovely texture.
- 2 cups All-purpose flour The base that holds this deliciousness together.
- 1 cup Granulated sugar Sweetens the bread perfectly.
- 1/2 cup Brown sugar Adds a delightful caramel note.
- 2 large Eggs Bind the ingredients and add richness.
- 1/2 cup Vegetable oil Keeps the bread moist and tender.
Leavening and Spices
- 1 teaspoon Baking soda Helps the bread rise beautifully.
- 1 teaspoon Baking powder Added lift for a fluffy texture.
- 2 teaspoons Cinnamon Warms your soul with its comforting aroma.
- 1/2 teaspoon Salt Enhances all the flavors harmoniously.
Optional Add-ins
- Nuts or chocolate chips Use walnuts for crunch or chocolate for a sweet indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded zucchini, granulated sugar, brown sugar, and eggs.
- Stir in the vegetable oil until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, folding until just combined.
- Grease and flour a loaf pan, then pour in the batter.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for an entire week. For longer storage, slice and freeze portions wrapped in plastic wrap and then foil.