Description
A classic, moist zucchini bread made with cinnamon, vanilla, and a touch of sweetness. This recipe yields two hearty loaves and includes an optional cream cheese frosting for extra indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts or pecans (optional)
Optional Cream Cheese Frosting:
- 4 oz cream cheese
- ¼ cup butter
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line two 8×4-inch loaf pans with parchment paper.
- Grate the zucchini using a box grater. Do not peel or squeeze out the moisture.
- In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In a separate large bowl, beat the eggs. Mix in zucchini, oil, and vanilla extract.
- Gently combine the dry ingredients with the wet ingredients. Fold in chopped nuts if using.
- Divide the batter evenly into the prepared pans.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 5–10 minutes before transferring to a wire rack to cool completely.
- Optional Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cooled loaves.
Notes
This recipe makes two loaves and freezes well. For a richer loaf, top with cream cheese frosting once fully cooled.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (without frosting)
- Calories: 240
- Sugar: 17g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg