Description
This easy zucchini bread recipe is a moist and flavorful quick bread that combines grated zucchini with warm cinnamon and vanilla. Perfect for a breakfast treat or snack, it requires simple ingredients and straightforward steps, making it a great bake for beginners and experienced bakers alike.
Ingredients
Dry Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup (125ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (1 medium) grated zucchini (do not peel or drain excess moisture)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Toss together well and set aside.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until fully blended.
- Add Zucchini: Stir the grated zucchini directly into the wet mixture, incorporating it evenly without draining the moisture.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined to avoid overmixing which can lead to a dense bread.
- Fill Pan and Bake: Spoon the batter into the prepared loaf pan, spreading it evenly. Bake the bread for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Do not peel or drain the zucchini to retain moisture and flavor in the bread.
- Ensure not to overmix the batter to keep the bread light and tender.
- If the top browns too quickly, tent with foil during baking.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- This bread freezes well; wrap tightly and freeze for up to 3 months.