Zucchini Bread
A moist and flavorful quick bread that cleverly incorporates zucchini, perfect for any occasion.
Equipment
- Oven
- 9x5-inch loaf pan
- Mixing Bowls
- Whisk
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup unsweetened applesauce or sour cream or Greek yogurt
- 2 tsp. pure vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips optional
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix the oil, brown sugar, granulated sugar, and eggs until smooth. Add applesauce and vanilla extract, whisking until well combined.
- Stir in the shredded zucchini until evenly distributed.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- If desired, fold in chocolate chips or other add-ins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 70 minutes, tenting with foil halfway through if browning too quickly. Check for doneness with a toothpick.
- Let the bread cool in the pan for about an hour before transferring to a cooling rack.
- Slice and enjoy!
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Notes
Store leftovers wrapped at room temperature for 2-3 days or refrigerated for up to a week.