This moist zucchini bread recipe is not just a delightful way to use up those surplus zucchinis; it’s also a comforting treat that can be enjoyed as a breakfast item, snack, or dessert. Whether your preference is for a classic loaf or a gluten-free version, this recipe offers endless possibilities, making it a staple in many kitchens.
Ingredients
Scale:
2 cups all-purpose flour (or gluten-free flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg (optional)
1 1/2 cups grated zucchini
1/2 cup vegetable oil (or melted coconut oil)
1 cup granulated sugar (or honey/maple syrup)
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until well mixed.
In another bowl, whisk together the wet ingredients: grated zucchini, oil, sugar, eggs, and vanilla extract until smooth.
Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined.
If desired, fold in the chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
