Classic Zucchini Bread
This moist, spiced zucchini bread is the perfect way to turn garden-fresh zucchini into a comforting, golden-brown treat.
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, room temperature
- •1 teaspoon vanilla extract
- •1 1/2 cups grated zucchini, squeezed dry (about 1 medium zucchini)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
- 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 and well combined.
- 4
Fold the grated, squeezed-dry zucchini into the wet ingredients.
- 5
Gently stir the dry ingredients into the wet mixture until just combined; be careful not to 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 it to a wire rack to cool completely.
💡 Chef tips
- Make sure to squeeze the grated zucchini in a clean kitchen towel or paper towels to remove excess moisture; otherwise, the bread may become soggy.
- You can stir in 1/2 cup of chopped walnuts or semi-sweet chocolate chips for added texture and flavor.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices individually for a quick breakfast on the go.
✅ How it should turn out
The finished loaf should have a deep golden-brown crust, a tender and moist crumb with visible flecks of green, and a warm, aromatic scent of cinnamon and vanilla.