Easy & Delicious Best Zucchini Bread
A moist and flavorful zucchini bread that's perfect for breakfast, snacks, or dessert. This easy recipe is versatile and can be customized to suit various tastes and dietary needs.
Ingrédients
Wet Ingredients
- 3 large large eggs Room temperature
- 1 cup granulated sugar Can be substituted with honey or maple syrup
- ½ cup vegetable oil Can substitute with melted coconut oil or applesauce
- 1 teaspoon vanilla extract
- 2 cups grated zucchini About 2 medium zucchinis, make sure they are dry
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with a gluten-free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Optional Ingredients
- ½ cup chopped walnuts or pecans Optional for added texture
Instructions
Preparation
- Gather all your ingredients and wash the zucchinis. Grate the zucchinis and set aside.
- Preheat the oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
Mix Ingredients
- In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
- Fold in the grated zucchini gently.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- If using, fold in the chopped nuts.
Baking
- Divide the batter evenly between the two prepared loaf pans and smooth the tops.
- Bake in the preheated oven for 50-60 minutes, checking for doneness with a toothpick.
- Once baked, let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
To store, let the bread cool completely, then wrap in plastic and store in an airtight container for up to a week. The bread can also be frozen for up to three months.