Description
This moist and flavorful Zucchini Bread is a delightful way to use fresh zucchini. Perfectly spiced with cinnamon and lightly sweetened with a combination of granulated and brown sugars, this bread is tender on the inside with a slightly crisp crust. It makes a wonderful snack or breakfast treat, easy to prepare and bake in just over an hour.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
Wet Ingredients
- 2 cups grated fresh zucchini, squeezed of excess moisture
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Prepare Zucchini: Grate the fresh zucchini finely and then squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels to avoid a soggy bread texture.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs along with both granulated and brown sugars until the mixture is smooth and combined. Stir in the grated zucchini and vegetable oil until well incorporated.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the wet mixture just until combined. Be careful not to overmix to keep the bread tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Make sure to squeeze the zucchini well to remove excess water for a better texture.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Adding nuts like walnuts or pecans can provide extra crunch and flavor.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
