This easy zucchini bread recipe makes a soft, moist, and flavorful homemade loaf with freshly grated zucchini, warm cinnamon, and optional walnuts or chocolate chips. It is perfect for breakfast, brunch, an afternoon snack, or dessert.
Ingredients
- 1 ½ cups finely grated zucchini
- 1 ½ cups all-purpose flour
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg optional
- ½ cup chopped walnuts or chocolate chips optional
Instructions
- Preheat the oven to 350°F, or 175°C. Grease a 9-by-5-inch loaf pan and line it with parchment paper.
- Wash and grate the zucchini using the large holes of a box grater. Gently press out some excess moisture if the zucchini is very watery.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
- Stir the grated zucchini into the wet ingredients until well combined.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
- Fold in the chopped walnuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the zucchini bread to cool in the pan for 10–15 minutes.
- Transfer the loaf to a wire rack and let it cool completely before slicing and serving.