Classic Zucchini Bread
A moist, spiced quick bread that perfectly highlights fresh summer zucchini with a warm hint of cinnamon.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1/2 teaspoon baking soda
- •1/4 teaspoon baking powder
- •1/2 teaspoon salt
- •1 teaspoon ground cinnamon
- •1/2 cup vegetable oil (120ml)
- •3/4 cup granulated sugar (150g)
- •1 large egg
- •1 teaspoon vanilla extract
- •1 cup grated zucchini, squeezed dry (approx. 1 medium zucchini)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- 3
In a separate large bowl, beat the oil, sugar, egg, and vanilla extract until smooth.
- 4
Stir the grated and squeezed zucchini into the wet ingredients.
- 5
Gradually add the dry ingredients to the wet mixture, stirring just until combined; do not overmix.
- 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 7
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- Make sure to squeeze the grated zucchini in a clean kitchen towel to remove excess moisture, otherwise the bread may become gummy.
- For extra texture, fold in 1/2 cup of chopped walnuts or semi-sweet chocolate chips before baking.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices individually for a quick grab-and-go breakfast.
✅ How it should turn out
The finished bread should have a golden-brown, slightly crackled crust, a tender and moist crumb, and a comforting aroma of sweet cinnamon.