Zucchini Bread
A nostalgic and comforting zucchini bread recipe that combines sweet and savory flavors, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups grated zucchini Juicy and full of flavor; this is the star of the show.
- 1 cup granulated sugar Sweetness to balance the savory notes.
- 1/2 cup brown sugar Adds depth and moisture.
- 1/2 cup vegetable oil To keep the bread wonderfully moist.
- 2 large eggs Binding agent for a perfect texture.
- 2 teaspoons vanilla extract A warm, comforting aroma.
- 2 cups all-purpose flour The foundation of your bread.
- 1 teaspoon baking powder For that perfect rise.
- 1 teaspoon baking soda Works with the acidic zucchini for fluffy goodness.
- 1 teaspoon ground cinnamon Adds a lovely warmth.
- 1/2 teaspoon salt To enhance all the flavors.
- 1/2 cup chopped walnuts or chocolate chips Optional for a little crunch or sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan for easy removal later.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, and oil. Stir until everything is well mixed and the sugars are starting to dissolve.
- Add in the eggs and vanilla extract, mixing until you have a cohesive mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients, folding gently until no dry flour remains. Be careful not to overmix.
- If you’re adding walnuts or chocolate chips, gently fold them in at this stage.
- Pour the batter into your prepared loaf pan and spread it evenly.
Baking
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t squeeze moisture out of the zucchini to keep your bread moist. Let the bread cool completely to prevent it from becoming gummy. You can double the recipe, as zucchini bread freezes beautifully.