Description
This Zucchini Bread recipe is moist, flavorful, and a great way to use up extra zucchini. Packed with warm spices and an optional addition of nuts or chocolate chips, it’s perfect for breakfast, a snack, or dessert. A family-friendly favorite that everyone will enjoy!
Ingredients
Scale
- 2 medium zucchinis (about 2 cups grated)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan, or line it with parchment paper.
- Grate the zucchinis and squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together the eggs, sugar, oil (or melted butter), and vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Fold the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- If using, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.