Description
The Best Zucchini Bread is a moist, tender quick bread made with fresh zucchini, warm cinnamon, brown sugar, and vanilla. This easy homemade zucchini bread recipe is perfect for breakfast, snacking, or dessert, and it stays soft, flavorful, and delicious for days.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini
1/2 cup chopped walnuts
Instructions
1. Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan.
2. Grate the zucchini using the large holes of a box grater, then lightly blot away excess moisture if it seems very wet.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
5. Add the dry ingredients to the wet ingredients and stir just until combined.
6. Fold in the shredded zucchini and chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use freshly shredded zucchini for the best moisture and texture in the loaf.
Do not overmix the batter once the flour is added, or the bread can turn out heavy.
If your zucchini is very watery, gently blot it so the loaf bakes evenly without becoming gummy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 41mg