Easy Zucchini Bread
A delightfully moist and tender zucchini bread that's packed with warm spice and nostalgic charm. This recipe echoes the comforting flavors of a traditional homemade loaf, ideal for breakfast or an anytime snack.
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Ingredients
- 1 cup 200g granulated sugar
- 2 large eggs
- 2 tsp ground cinnamon
- 1/2 cup 125ml vegetable oil
- 1 & 3/4 cups 220g all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 medium approx. 2 cups grated zucchini, unpeeled and undrained
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan thoroughly.
- In a large mixing bowl, combine the flour, cinnamon, baking soda, and salt, mixing well to distribute the dry ingredients evenly.
- In a separate medium bowl, whisk together the oil, sugar, eggs, and vanilla extract until the mixture is smooth and cohesive. Incorporate the grated zucchini into this wet mixture.
- Gently fold the wet ingredients into the dry mixture, stirring only until no streaks of flour remain. Avoid overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top evenly.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the loaf emerges clean.
Notes
To store, wrap the zucchini bread tightly in plastic wrap or place in an airtight container. It will remain fresh at room temperature for 2 to 3 days or refrigerated for up to 5 days.
Freezing Instructions:
Once the loaf has cooled completely, wrap it in a double layer of plastic wrap or aluminum foil. Store in the freezer for up to 3 months. Thaw on the countertop overnight before enjoying. Optional Add-Ins:
For added texture and flavor, incorporate up to 1 cup of mix-ins such as semi-sweet chocolate chips, chopped walnuts, dried fruits, or fresh berries. Substitution Guide: Flour: May use whole wheat flour or a 50/50 blend with all-purpose. If using self-rising flour, omit the salt and reduce baking soda to 1/4 teaspoon. Oil: Can be substituted with melted unsalted butter, avocado oil, extra virgin olive oil, or other plant-based oils such as canola or safflower. Sugar: Replace all or part with brown sugar, coconut sugar, or maple sugar. Spices: Cinnamon can be complemented or partially replaced with nutmeg, cloves, or a blend of your preferred warm spices.
Once the loaf has cooled completely, wrap it in a double layer of plastic wrap or aluminum foil. Store in the freezer for up to 3 months. Thaw on the countertop overnight before enjoying. Optional Add-Ins:
For added texture and flavor, incorporate up to 1 cup of mix-ins such as semi-sweet chocolate chips, chopped walnuts, dried fruits, or fresh berries. Substitution Guide: Flour: May use whole wheat flour or a 50/50 blend with all-purpose. If using self-rising flour, omit the salt and reduce baking soda to 1/4 teaspoon. Oil: Can be substituted with melted unsalted butter, avocado oil, extra virgin olive oil, or other plant-based oils such as canola or safflower. Sugar: Replace all or part with brown sugar, coconut sugar, or maple sugar. Spices: Cinnamon can be complemented or partially replaced with nutmeg, cloves, or a blend of your preferred warm spices.