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Classic Zucchini Bread

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A moist and tender zucchini bread enriched with warm spices, perfect for breakfast or dessert.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix until well incorporated.
  3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. Fold in the chopped walnuts or pecans if using.
  6. Pour the batter into the greased loaf pan, spreading it evenly.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini for a fluffier texture. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/zucchini-bread-6/

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