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Easy Zucchini Bread Recipe

zucchini bread - Tasty
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A moist and delicious one-bowl zucchini bread, perfect for using up garden zucchini. This recipe is simple to make and freezes well for later enjoyment.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Add the granulated sugar to the dry ingredients and whisk to combine.
  4. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the grated zucchini, walnuts, and chocolate chips (if using).
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained after grating to avoid a soggy loaf.
  • For best results, use fresh zucchini.
  • This bread can be stored at room temperature for up to 3 days, or wrapped tightly and frozen for up to 3 months.

Nutrition

Find it online: https://www.purecookingjoy.com/moist-zucchini-bread-recipe/

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