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Dorothy Thomas

Zuchinis Bread Recipe

A moist, flavorful, and slightly spiced quick bread packed with fresh zucchini. Perfect for breakfast, snacks, or dessert!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 1 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 180g 1 ½ cups All-purpose flour
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • 2 Large eggs
  • 100g ½ cup Granulated sugar
  • 110g ½ cup Brown sugar
  • 120ml ½ cup Vegetable oil (or melted coconut oil)
  • 150g 1 tsp Vanilla extract
  • 1 ½ cups Grated zucchini (unpeeled, excess moisture squeezed out)
  • 60g ½ cup Chopped walnuts or pecans (optional)

Equipment

  • Grater (for zucchini)
  • Mixing bowls (large + medium)
  • Whisk
  • Loaf pan (9x5 inches)
  • Parchment paper or non-stick spray
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Wet Ingredients: In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Combine: Fold grated zucchini into wet ingredients. Gradually add dry ingredients, mixing just until combined. Stir in nuts (if using).
  5. Bake: Pour batter into the prepared pan. Bake 50–60 minutes, or until a toothpick inserted comes out clean.
  6. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Zucchini Prep: Squeeze out excess water from grated zucchini to avoid a soggy loaf.
  • Variations: Add chocolate chips, raisins, or substitute ½ cup applesauce for oil.
  • Storage: Keeps in an airtight container for 3 days at room temp or freeze for up to 3 months.