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Easy Zucchini Bread Recipe

Close-up of a delicious loaf of zucchini bread on a wooden board, showcasing its texture and golden crust.
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A simple, moist, and flavorful zucchini bread recipe perfect for using up garden zucchini. This one-bowl recipe is easy to make and results in a delicious cinnamon-spiced loaf.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional add-ins like walnuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For best results, use fresh zucchini. Squeeze out any excess moisture from the grated zucchini before adding it to the batter.
  • You can substitute butter for oil, but oil will result in a moister bread.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.
  • For muffins, bake at 375°F (190°C) for 18-22 minutes.

Nutrition

Find it online: https://cutcooktaste.com/zucchini-bread-one-bowl-wonder/