Description
A classic, moist zucchini bread made with simple pantry staples and lightly spiced with cinnamon and nutmeg. Optional add-ins like walnuts or chocolate chips make it extra special.
Ingredients
Scale
- 2 eggs
- 1/2 cup oil (vegetable or canola)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups grated zucchini (not peeled, drained lightly)
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together eggs, oil, sugar, and vanilla extract.
- In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry mixtures and stir just until combined.
- Fold in the grated zucchini and optional add-ins (walnuts or chocolate chips).
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This zucchini bread can be stored at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg