Super Simple Zucchini Bread Recipe

Super simple zucchini bread, baked to perfection and sliced

5 from 1 vote

Super Simple Zucchini Bread Recipe

Zucchini bread is a delightful way to use up an abundance of zucchini, and this easy recipe ensures a moist, flavorful loaf every time. The blend of cinnamon and nutmeg adds a warm spice that perfectly complements the zucchini, while the optional addition of walnuts or pecans gives it a satisfying crunch. Whether you're a seasoned baker or a beginner, this recipe is straightforward and foolproof!

Prep Time15

Cook Time50

Cool in Pan10

Total Time1 15

Course: Snacks

Cuisine: American

Keyword: easy zucchini bread, zucchini, zucchini bread

Servings:

Calories: 195kcal

Author: Rachael

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg or mace
1 teaspoon salt
3 large eggs
2 cups grated zucchini about 2 small zucchinis
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 ½ cups chopped pecans or chocolate chips optional

Instructions

Preheat the Oven: Preheat your oven to 375°F. Prepare two 8x4-inch loaf pans, either grease them lightly and dust with flour, or line with parchment paper. You can also use foil baking pans, sprayed with non-stick spray.
Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Stir well to ensure the spices are evenly distributed.
Combine Wet Ingredients: In a large bowl, mix the granulated sugar and vegetable oil until well combined and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
Add the Zucchini: Gently fold the grated zucchini into the mixture, ensuring it is evenly distributed.
If using nuts or chocolate chips, gently fold them into the batter as well.
Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Cool and Serve: Once done, let the loaves cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!

Notes

Do not squeeze the moisture out of the zucchini, you need it for the bread to be moist.

Use the right size baking pans for best results

Let cool completely for best texture

You can also baked at 350 degrees F for 50-60 minutes

Nutrition