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The Best Zucchini Bread

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This easy and delicious zucchini bread is perfectly spiced, soft, and packed with shredded zucchini for extra moisture. It’s great for breakfast, snacking, or dessert!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg (optional)
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, do not squeeze out moisture)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips or raisins (optional)

Instructions

1. Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients

  1. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Mix Wet Ingredients

  1. In another large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  2. Stir in shredded zucchini (do not drain the moisture).

4. Combine & Add Mix-Ins

  1. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
  2. Gently fold in nuts and/or chocolate chips if using.

5. Bake the Zucchini Bread

  1. Pour batter into the prepared loaf pan and smooth the top.
  2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Serve & Enjoy!

  1. Slice and serve warm with butter or honey.

Notes

  • Make It Healthier: Swap half the flour for whole wheat flour.
  • Want Extra Moisture? Add ¼ cup applesauce or Greek yogurt.

 

  • Storage: Keep at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months.

Find it online: https://ukfinda.com/the-best-zucchini-bread/