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Easy Zucchini Bread

Close-up of slices of moist Easy Zucchini Bread on a wooden cutting board.
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A moist, one-bowl zucchini bread recipe perfect for busy bakers, with options for chocolate chips or walnuts. This quick bread freezes well.

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
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 cup chopped walnuts or 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. In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the grated zucchini and any optional add-ins like walnuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For best results, squeeze excess moisture from the grated zucchini before adding it to the batter.
  • This bread can be stored at room temperature for up to 3 days, or wrapped tightly and frozen for up to 3 months.
  • If you don’t have a 9×5 inch pan, you can use two smaller loaf pans or a muffin tin. Adjust baking time accordingly.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-zucchini-bread/