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Easy Zucchini Bread Recipe

A close-up of a slice of moist zucchini bread with a beautiful cinnamon swirl inside.
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Bake a moist and flavorful zucchini bread that uses garden-fresh zucchini and warm cinnamon spice. This quick bread is perfect for breakfast or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs, then whisk in the sugar, vegetable oil, and vanilla extract until well combined.
  4. Stir the grated zucchini into the wet ingredients.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Squeeze as much moisture as possible from the grated zucchini to prevent a soggy bread.
  • You can add 1/2 cup of chopped nuts or chocolate chips to the batter for extra flavor and texture.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in foil.

Nutrition

Find it online: https://kingscook.com/zucchini-bread/