Description
This deliciously moist zucchini bread is quick and easy to make, featuring a perfect balance of warm spices and subtle sweetness. Packed with shredded zucchini and optional nuts or chocolate chips, it’s a wholesome treat perfect for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Can substitute with whole wheat flour.)
- 1 teaspoon Baking Powder (Essential for rise.)
- 1 teaspoon Baking Soda (Aids in leavening.)
- 1/2 teaspoon Salt (Enhances flavor.)
- 1 teaspoon Ground Cinnamon (Adds warmth.)
Wet Ingredients
- 1/2 cup Vegetable Oil (Can use melted coconut oil.)
- 1/2 cup Brown Sugar (Adds moisture.)
- 1/4 cup Granulated Sugar (Contributes to crust.)
- 2 large Eggs (Can substitute with flax eggs.)
- 1 teaspoon Vanilla Extract (Infuses sweetness.)
- 2 cups Shredded Zucchini (Squeeze out excess water.)
Optional Add-Ins
- 1/2 cup Nuts (Walnuts or Pecans) (For added crunch.)
- 1/2 cup Chocolate Chips (For extra sweetness.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure your bread won’t stick after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined to create your dry mix.
- Combine Wet Ingredients: In a separate bowl, blend the vegetable oil, brown sugar, and granulated sugar until smooth. Then, beat in the eggs and vanilla extract until fully incorporated.
- Prepare Zucchini: Squeeze out excess moisture from shredded zucchini to prevent sogginess and fold it into the wet ingredient mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make the bread dense.
- Add Optional Ingredients: Fold in optional nuts or chocolate chips if desired for added texture and flavor.
- Pour and Bake: Pour the batter into the greased loaf pan, smoothing the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- To keep the bread moist, be sure to squeeze out as much water as possible from the zucchini.
- Substituting all-purpose flour with whole wheat flour will add more fiber and a heartier texture.
- For a vegan version, replace eggs with flax eggs and use coconut oil instead of vegetable oil.
- Adding nuts like walnuts or pecans enhances the crunch and adds healthy fats.
- Chocolate chips add a sweet touch but can increase sugar content.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
