Description
A moist and flavorful zucchini bread recipe made with simple pantry staples. Great for breakfast, snacks, or dessert. Customize it with chocolate chips or nuts for extra texture and taste.
Ingredients
Scale
- 2 cups frozen shredded zucchini (thawed and well-drained)
- 2 cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven: to 350°F (175°C). Grease a standard 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Add zucchini: Stir in the well-drained shredded zucchini.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and cinnamon.
- Combine mixtures: Gradually add dry ingredients into wet mixture and stir until just combined.
- Add-ins: Fold in chocolate chips or chopped nuts if using.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If using fresh zucchini, grate and drain well before adding to the batter.
- Try swapping chocolate chips for dried cranberries for a fruity twist.
- This bread freezes well for up to 2 months — wrap tightly once cooled.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg