Classic Zucchini Bread
A foolproof, soft, and moist classic zucchini bread recipe that's perfect for using up summer zucchini.
Ingredients
- 2 medium zucchinis grated, not peeled
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg optional
- 1 cup sugar white or a half-brown/half-white mix
- 2 eggs room temperature
- 1/3 cup oil vegetable, canola, or coconut
- 2 teaspoons vanilla
- 1/2 cup chopped walnuts optional
- 1/2 cup raisins or chocolate chips optional
Instructions
- Preheat your oven to 350°F and grease an 8x4 loaf pan.
- In a big bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together eggs, sugar, oil, and vanilla.
- Grate the zucchini, squeeze out excess liquid, and add to the wet mixture.
- Toss your wet mixture into the dry ingredients and gently fold together. Add nuts and raisins or chocolate chips.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes, checking for doneness with a toothpick.
- Let cool and slice, preferably while warm with butter.
Notes
Slice and toast with cream cheese for breakfast. Wrap and freeze in slices for busy mornings.