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A freshly baked loaf of Zucchini Bread, sliced to reveal a soft, moist interior with visible zucchini pieces, set on a wooden board.

Zucchini Bread

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A moist, flavorful zucchini bread with warm spices, perfect for summer baking!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 Loaf
Course: Breakfast, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1and ¾ cups 220g all-purpose flour spooned & leveled
  • 1 teaspoon baking powder helps with rising
  • ½ teaspoon baking soda balances the acidity
  • ½ teaspoon salt enhances flavor
  • 1and ½ teaspoons ground cinnamon adds warmth
  • ¼ teaspoon ground nutmeg adds spice
  • ½ cup 120ml vegetable oil (or melted coconut oil) (for moisture)
  • ½ cup 100g packed light or dark brown sugar adds sweetness and moisture
  • ½ cup 100g granulated sugar provides sweetness
  • 2 large eggs at room temperature (helps bind the ingredients)
  • ¼ cup 60g unsweetened applesauce or sour cream or Greek yogurt) (adds moisture
  • 2 teaspoons pure vanilla extract for flavor
  • 1and ½ cups 180g shredded zucchini no need to blot adds moisture
  • Optional 1cup 180g semi-sweet chocolate (or chopped nuts raisins etc.) (for added texture and flavor)

Method
 

  1. Preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until smooth.
  4. Add the shredded zucchini to the wet ingredients and whisk until well combined.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  6. If desired, fold in chocolate chips or nuts.
  7. Transfer the batter to the prepared loaf pan, spreading it evenly.
  8. Bake for 55-70 minutes, covering with aluminum foil halfway through to prevent over-browning. The bread is done when a toothpick inserted in the center comes out mostly clean.
  9. Allow the bread to cool in the pan for 1 hour before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

This zucchini bread is wonderfully moist with a perfect balance of sweetness and spice. Great for breakfast or as a quick afternoon snack!

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