Easy Zucchini Bread
A beautifully moist zucchini bread that’s just the right amount of sweet, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix the grated zucchini, sugar, oil, eggs, and vanilla until well combined.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the nuts gently, if using.
- Pour the batter into the prepared loaf pan.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your zucchini is well drained before measuring; excess moisture can lead to a soggy loaf.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg