Ingredients
Scale
- 2 cups shredded zucchini (lightly pressed)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar (or half brown sugar)
- 1 tsp vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Stir in zucchini and fold in dry ingredients gradually.
- Gently fold in optional nuts or chips.
- Pour into loaf pan and bake 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then remove and let cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: zucchini bread, moist zucchini loaf, easy zucchini bread, vegetable baking, quick bread recipe