Description
A delightful and moist zucchini bread recipe perfect for beginner bakers. This one-bowl method makes it easy to whip up a comforting treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour (190g)
- ¾ cup granulated sugar (150g)
- ⅓ cup vegetable oil (80ml)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- 1 ½ cups grated zucchini (about 2 medium zucchinis, squeezed dry)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix dry ingredients in a large bowl: flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Incorporate the wet ingredients: make a well in the center of the dry mix and add eggs, vegetable oil, and vanilla extract. Mix until just combined.
- Add grated zucchini and nuts, folding gently until combined.
- Prepare the loaf pan by greasing it with cooking spray or lining with parchment paper.
- Pour the batter into the pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool the bread for about 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Feel free to customize by adding chocolate chips or other spices. This bread can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, baking, dessert, easy recipe, one-bowl recipe, vegetarian, homemade