This moist and flavorful zucchini bread is made with fresh zucchini, warm cinnamon, and a touch of vanilla. Perfectly spiced and easy to make, it’s ideal for breakfast, snacks, or dessert. Customize it with nuts or chocolate chips for added indulgence!
optional1/2 cupchopped walnuts, pecans, or chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
In a separate bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract until smooth and slightly frothy.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent dense bread.
Fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter. If using optional mix-ins like nuts or chocolate chips, fold them in at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil during the last 10-15 minutes of baking.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Serve plain or with a spread of butter, cream cheese, or a drizzle of honey. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.