Name: Easy Zucchini Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup (200g) granulated sugar; 2 large eggs; 2 tsp ground cinnamon; 1/2 cup (125ml) vegetable oil; 1 & 3/4 cups (220g) all-purpose flour; 1 tsp baking soda; 1 tsp vanilla extract; 1 medium zucchini (approx. 2 cups grated, unpeeled and undrained); 1/2 tsp salt

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why make this recipe

Zucchini bread is a delightful treat that combines the natural sweetness of zucchini with warm spices. This easy recipe allows you to create a moist and flavorful loaf with minimal fuss. It’s a great way to use up extra zucchini from your garden or the grocery store. Plus, it’s perfect for breakfast, snacks, or dessert!

how to make Easy Zucchini Bread

Ingredients :

1 cup (200g) granulated sugar
2 large eggs
2 tsp ground cinnamon
1/2 cup (125ml) vegetable oil
1 & 3/4 cups (220g) all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
1 medium zucchini (approx. 2 cups grated, unpeeled and undrained)
1/2 tsp salt

Directions :

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly.
In a large mixing bowl, combine the flour, cinnamon, baking soda, and salt. Mix well to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the oil, sugar, eggs, and vanilla extract until the mixture is smooth and cohesive.
Incorporate the grated zucchini into this wet mixture, stirring to combine.
Gently fold the wet ingredients into the dry mixture, stirring only until no streaks of flour remain. Be careful not to overmix.
Transfer the batter to the prepared loaf pan, smoothing the top evenly.
Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

how to serve Easy Zucchini Bread

You can enjoy zucchini bread warm from the oven or at room temperature. It is delicious as is, or you can top it with butter, cream cheese, or even a sprinkle of powdered sugar. For added flavor, serve it with a side of fresh fruit or yogurt.

how to store Easy Zucchini Bread

To store your zucchini bread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. For longer storage, place it in the refrigerator, where it will last about a week. You can also freeze it for up to three months; just be sure to slice it first for easy thawing.

tips to make Easy Zucchini Bread

Use fresh zucchini for the best flavor and moisture. Do not peel it, as the skin adds color and nutrients.
Make sure you do not overmix the batter; this will keep your bread light and fluffy.
You can add nuts or chocolate chips for extra flavor if you like.
If your zucchini is very watery, consider squeezing out some moisture with a clean kitchen towel before adding it to the batter.

variation

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. You can also replace some of the sugar with honey or maple syrup for a more natural sweetener.

FAQs

Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it completely and drain any excess water before adding it to the batter.

What if I don’t have ground cinnamon?
If you don’t have ground cinnamon, you can use a pumpkin spice blend or nutmeg as an alternative for a different flavor profile.

Can I make mini loaves?
Yes! You can divide the batter into mini loaf pans and bake them for about 25 to 30 minutes, or until a toothpick comes out clean.

Easy Zucchini Bread

Author: lu-ann
Total Time: 80 minutes
Yield: 1 loaf (approximately 8 servings) 1x
Diet: Vegetarian

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Description

A moist and flavorful zucchini bread, perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1 cup (200g) granulated sugar
2 large eggs
2 tsp ground cinnamon
1/2 cup (125ml) vegetable oil
1 & 3/4 cups (220g) all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
1 medium zucchini (approx. 2 cups grated, unpeeled and undrained)
1/2 tsp salt

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly.
In a large mixing bowl, combine the flour, cinnamon, baking soda, and salt. Mix well.
In a separate bowl, whisk together the oil, sugar, eggs, and vanilla extract until smooth.
Incorporate the grated zucchini into the wet mixture, stirring to combine.
Gently fold the wet ingredients into the dry mixture until no streaks of flour remain.
Transfer the batter to the prepared loaf pan, smoothing the top evenly.
Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.