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Easy Zucchini Bread

Moist Easy Zucchini Bread That Kids Can't Resist

This Easy Zucchini Bread is a moist, tender treat that's perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour whole wheat flour can be used for a healthier spin
  • 1 teaspoon ground cinnamon nutmeg can add a unique twist
  • 1 teaspoon baking powder ensure it’s fresh for optimal fluffiness
  • 0.5 teaspoon salt essential for balancing the sweetness
  • 0.5 teaspoon baking soda works with acidic ingredients for perfect leavening
  • 1 cup granulated sugar substitute brown sugar for a richer taste or reduce for less sweetness
  • 2 large eggs for vegan option, substitute with flax eggs
  • 0.5 cup oil (canola or vegetable) try half applesauce for a lighter option
  • 1 teaspoon vanilla extract optional but highly recommended
  • 1.5 cups shredded zucchini drain excess moisture if using wet store-bought ones
Optional Add-ins
  • 1 cup chocolate chips adds sweetness for a delightful treat
  • 0.5 cup nuts (e.g., walnuts or pecans) for added crunch and flavor
  • 1 tablespoon lemon zest for a zesty twist

Equipment

  • Loaf Pans
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Easy Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and prepare two 8x4-inch loaf pans by greasing with butter or cooking spray and lightly flouring them.
  2. In a medium bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1 teaspoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of baking soda.
  3. In a large bowl, whisk together 1 cup of granulated sugar, 2 large eggs, ½ cup of canola or vegetable oil, and 1 teaspoon of vanilla extract until smooth and glossy.
  4. Fold in 1 ½ cups of shredded zucchini into the wet mixture until combined.
  5. Gently add the dry mixture to the wet ingredients and stir just until combined to avoid over-mixing.
  6. Divide the batter evenly between the prepared loaf pans, filling them about ¾ full, and smooth the tops.
  7. Bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean.
  8. Allow to cool in pans for about 30 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Use fresh zucchini for best results. Customize with your choice of add-ins like chocolate chips or nuts.

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