Zucchini Bread Recipe

I was messing around in the kitchen and ended up with this ridiculously moist zucchini bread that’s a crazy mix of sweet spices and crunchy nuts (if I felt like it), making even a blah day feel kinda special.

I love makin zucchini bread with grated zucchini, eggs and vegetable oil. I think the sugars and vanilla extract add energy while the flour and leavening agents give it a protein and fiber boost.

The cinnamon, nutmeg and optional walnuts add flavor and healthy fats too.

Ingredients

• Zucchini adds moisture, fibre and vitamins to dough for a hearty texture.
• Eggs gives protein and act as a binding agent for a solid crumb.
• Vegetable oil adds tenderness, enhance flavor and help keep bread moist.
• Granulated and brown sugars create sweetness and improve breads lovely caramel notes.
• All purpose flour forms the starchy base giving structure and chewiness to the bread.
• Cinnamon and nutmeg add warm spice and a hint of aromtic sweetness.
• Optional walnuts or pecans give extra crunch and healthy fats for added texture.
• Baking soda, baking powder and salt ensure proper rising and balanced flavor, reliably.

Ingredient Quantities

• 2 cups grated zucchini (you dont need to peel it really)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

2. In a large bowl, beat 3 eggs with 1/2 cup vegetable oil, 1 teaspoon vanilla extract, 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth.

3. Stir in 2 cups of grated zucchini (you dont really need to peel it) until well mixed.

4. In another bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg.

5. Gradually add the dry ingredients into the zucchini mixture and stir gently just until combined so you dont overmix.

6. If you want some crunch, fold in 1/2 cup chopped walnuts or pecans.

7. Pour the batter evenly into the greased loaf pan.

8. Bake for about 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the bread from the oven and let it cool in the pan for about 10 minutes.

10. Transfer to a cooling rack, slice and enjoy your homemade zucchini bread!

Equipment Needed

1. Oven – you’ll need to preheat it
2. 9×5 inch loaf pan
3. Large mixing bowl for the wet ingredients
4. Medium bowl for the dry ingredients
5. Electric mixer or whisk to beat the eggs and sugars
6. Grater for the zucchini
7. Measuring cups and spoons
8. Sifter or fine mesh sieve for the dry mix
9. Spatula for stirring
10. Cooling rack for the bread after baking
11. Toothpick to test doneness
12. Oven mitts for safety when removing the pan from the oven

FAQ

• Q: Do I need to peel the zucchini?
  
  A: Nah, you dont really need to peel it so just grate it with the skin on. It adds extra texture and flavor.
• Q: Can I use a different type of oil?
  
  A: Yep, you easily can use canola or any neutral oil if you dont have vegetable oil.
• Q: How can I keep my zucchini bread fresh?
  
  A: Just wrap it in plastic wrap or store in an airtight container at room temperature, and it should be good for a few days.
• Q: Can I add nuts?
  
  A: Definitely, if you like crunch you can mix in walnuts or pecans. Its totally optional though.
• Q: What pan size should I use?
  
  A: A standard loaf pan works best, around 9×5 inches would do perfectly for this recipe.

Zucchini Bread Recipe Substitutions and Variations

• For eggs, you can use 1/4 cup unsweetened applesauce or mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg (just let it sit for a few mins).
• If you dont have vegetable oil, try substituting an equal amount of melted butter or even canola oil; both will work fine.
• You can swap the granulated sugar for honey or maple syrup in about the same measure, but might need to cut back a little on the other liquids.
• Instead of all-purpose flour, trying half whole wheat flour mixed with half all-purpose can give a nuttier taste, although the texture might be a bit different.
• If you dont have walnuts or pecans, using chopped almonds is a good alternative that adds a nice crunch.

Pro Tips

Zucchini Bread Recipe

Ingredients:
• 2 cups grated zucchini (you really dont need to peel it)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:
1. First, preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a big bowl, beat the eggs, vegetable oil, vanilla extract, granulated sugar and light brown sugar until the mixture is smooth. It doesnt have to be perfect; just mix it well.
3. Stir in the 2 cups grated zucchini. Remember, you dont need to peel it so just grate and add.
4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. This step helps keep your bread from having clumps.
5. Gradually add the dry ingredients into the zucchini mixture and stir gently just until its combined. Dont overmix cause that can make the bread tough.
6. If you like a little crunch, fold in the chopped walnuts or pecans now.
7. Pour your batter into the greased loaf pan evenly.
8. Bake for roughly 55 to 65 minutes, or until a toothpick poked into the center comes out clean. Ovens can vary so keep an eye on it.
9. Let the loaf cool in the pan for about 10 minutes then move it to a cooling rack. Slicing it while too hot might make it fall apart.
10. Once cool, slice it up and enjoy your homemade zucchini bread!

Pro Tips:
• Dont overmix – gentle stirring keeps the bread light and moist.
• If your zucchini is super watery, lightly squeeze out some extra liquid so the bread doesnt turn out too soggy.
• Use a toothpick test for doneness – if it comes out a little wet, give it a few extra minutes.
• Let the bread sit for 10 minutes in the pan then on a rack before slicing. This helps it firm up and makes cutting easier.