Best Homemade Zucchini Bread
Moist, tender zucchini bread made from scratch with warm spices and fresh zucchini for the perfect loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 standard loaf (about 10 slices)
- Category: Bread, Quick Bread, Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg (optional)
2 large eggs, room temperature
1 cup granulated sugar
½ cup light brown sugar, packed
½ cup vegetable oil (or melted coconut oil)
¼ cup milk
2 teaspoons vanilla extract
2 cups grated zucchini (moisture lightly squeezed out)
½ cup chopped walnuts or pecans (optional)
Instructions
Preheat Oven: Set oven to 350 °F (175 °C). Grease and line a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large mixing bowl, whisk eggs, both sugars, oil, milk, and vanilla until smooth.
Add Zucchini: Stir grated zucchini into the wet mixture.
Combine: Gently fold dry ingredients into wet ingredients until just combined—do not overmix. Stir in nuts if using.
Bake: Pour batter into prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let bread cool in pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
For extra moisture, leave a little liquid in the zucchini instead of squeezing completely dry.
Add chocolate chips for a sweet twist.
This loaf freezes well—wrap tightly and store up to 2 months.
Find it online: https://allrecipesmade.com/best-homemade-zucchini-bread/
