Description
A soft, moist, and comforting classic zucchini bread with warm cinnamon flavor and a tender crumb. Perfect for breakfast, snacking, or dessert.
Ingredients
2 cups grated zucchini (about 1 medium zucchini)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
Optional: 1 cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the grated zucchini and optional nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Lightly pat zucchini dry if overly watery, but do not squeeze out all moisture.
No need to peel the zucchini; the skin softens during baking.
For muffins, bake at 350°F for 18–22 minutes.
You can reduce sugar by 1/4 cup, though texture may be slightly less moist.
Avoid overmixing to prevent sinking in the center.
Store at room temperature for up to 3 days, refrigerate up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
