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Zucchini Bread

A moist, cinnamon-spiced quick bread made with fresh grated zucchini, a one-bowl loaf ready in about 70 minutes.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini about 1 medium zucchini, blotted
  • 1/2 cup chopped walnuts or chocolate chips optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 Box grater
  • 2 Mixing bowls

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Step 2: Grate the zucchini and blot it gently with a clean towel.
  3. Tip: Do not wring it dry, since the moisture keeps the loaf tender.
  4. Step 3: Whisk the flour, cinnamon, baking soda, baking powder, and salt together.
  5. Step 4: Whisk the eggs, both sugars, oil, and vanilla until smooth.
  6. Step 5: Stir in the zucchini, then fold in the dry ingredients until just combined.
  7. Tip: A few small lumps are fine.
  8. Step 6: Fold in the walnuts or chocolate chips, if using, and pour into the pan.
  9. Step 7: Bake for 50 to 60 minutes, until a toothpick comes out clean.
  10. Tip: Tent with foil if the top browns too quickly.
  11. Step 8: Cool in the pan for 10 minutes, then cool completely on a wire rack.

Notes

Blot, don't wring, the grated zucchini so the loaf stays moist.