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Zucchini Bread

A deliciously moist zucchini bread that balances soft sweetness with a great texture, perfect for sneaking in veggies without compromising on flavor.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the bread
  • 2 medium zucchini Leave the skin on, grate and squeeze out excess water.
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil Can be substituted with applesauce for a lighter version.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grate the zucchini and squeeze out some excess water.
  3. In a large bowl, mix eggs, sugar, vegetable oil, and vanilla extract.
  4. Add flour, cinnamon, baking soda, and salt into the mixture and stir well.
  5. Gently fold in the grated zucchini until just combined.
Baking
  1. Pour the batter into a greased loaf pan.
  2. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let it cool before slicing, or enjoy it warm if you can't wait!

Notes

For a twist, consider adding nuts or chocolate chips. Store wrapped at room temperature for 2 days, or refrigerate/freeze for longer storage.