Zucchini Bread
Homemade zucchini bread made from scratch, perfectly spiced, soft, and never dry. A simple, flavorful family-favorite recipe that freezes beautifully.
Servings: 16 slices
Calories: 200kcal
Ingredients
- 3 cups all-purpose flour 375g
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1 cup vegetable oil 236ml, or avocado oil
- 2 cups granulated sugar 400g
- 1 tablespoon vanilla extract
- 2 cups zucchini grated, 226g
Instructions
- Preheat the oven to 350°F (180°C). Grease two 8×4-inch loaf pans and set aside.
- In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg.3 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 tablespoon ground cinnamon, 1/4 teaspoon nutmeg
- In another bowl, whisk eggs, oil, sugar, and vanilla until smooth.3 large eggs, 1 cup vegetable oil, 2 cups granulated sugar, 1 tablespoon vanilla extract
- Add dry ingredients to wet mixture and stir until just combined.
- Fold in grated zucchini (and chocolate chips or nuts if using).2 cups zucchini
- Divide batter evenly between pans and bake 45–50 minutes, or until a toothpick comes out mostly clean.
- Cool in pans 15 minutes, then remove and cool completely on a wire rack.
Video
Notes
- Substitutions: Add 1 cup chocolate chips, walnuts, or pecans for extra flavor and texture.
- Storage: Wrap tightly and store at room temperature up to 3 days or refrigerate up to 5.
- Freeze: Wrap in plastic and foil; freeze up to 2 months.
- Reheat: Warm slices in the microwave for 10–15 seconds or toast lightly before serving.
Nutrition
Serving: 1slice | Calories: 200kcal | Carbohydrates: 44g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 94mg | Fiber: 1g | Sugar: 26g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg