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
- 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