The Ultimate Zucchini Bread
Discover the irresistible flavor of *The Ultimate Zucchini Bread*—a moist, tender loaf packed with the perfect balance of sweetness and spice. This quick bread combines freshly shredded zucchini with warm hints of cinnamon and nutmeg for a cozy, homemade treat that’s ideal for breakfast, snacking, or dessert. Optional mix-ins like crunchy chopped walnuts or melty chocolate chips elevate each bite with delightful texture and flavor. With just 15 minutes of prep and no fancy equipment required, this easy zucchini bread recipe is a foolproof way to turn simple pantry staples into a crowd-pleasing masterpiece. Bake up a loaf and enjoy it plain, spread with butter, or even topped with cream cheese for a decadent twist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until evenly mixed.
In a separate bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil and vanilla extract, and mix until fully combined.
Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. The batter will be thick.
Fold in the shredded zucchini until evenly distributed throughout the batter. If desired, add chopped walnuts, pecans, or chocolate chips for extra texture and flavor.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow the zucchini bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve plain, or enjoy with a spread of butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
4103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 480.5 g | 175% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 275.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
