Zucchini Bread Recipe

5 from 1 vote

This easy zucchini bread recipe is perfectly sweet, moist, tender, and scented with cinnamon and nutmeg.

Prep Time15

Cook Time1

Course: Bread, Breakfast, Brunch, Snack

Cuisine: American

Keyword: quick bread, zucchini, zucchini bread

Servings:

Calories: 506kcal

Author: Leigh Harris

Preheat the oven to 325ºF. Spray an 8 1/2 x 4 1/2 inch or 9×5 inch loaf pan with nonstick baking spray.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In a large bowl whisk together the eggs and sugars.
2 cups All-purpose flour, 1/2 tsp Baking powder, 3/4 tsp Baking soda, 2 1/2 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1/2 tsp Kosher salt, 2 large Eggs, 1/2 cup Granulated sugar, 1/2 cup packed Dark brown sugar
Stir in the grated zucchini, oil, and vanilla extra. Add the dry ingredients to the wet ingredients and stir until a small amount of flour remains. Fold in the chopped pecans.
2 cups shredded, packed Zucchini, 2/3 cup Neutral oil, 1 1/2 tsp Vanilla extract, 1 cup chopped Pecans
Pour the bread batter evenly into the prepared pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Move the pan to a wire rack to cool for about 10 minutes then turn the loaves out onto the rack to cool completely.

Butter - If you would like to use butter instead of oil just know that in my experience the bread is not as moist.

DO NOT squeeze the moisture out of the shredded zucchini. This adds extra moisture to the bread.

DO NOT OVERBAKE. Start checking the bread about 10 minutes before the allotted time. Ovens vary.

Store completely cooled bread in plastic wrap at room temperature for up to 4 days or freeze for up to 3 months.