Nani’s Easy Zucchini Bread
This is a cozy, moist quick bread that makes the perfect use of fresh summer zucchini.
recipesbynani.comThere is nothing quite like the smell of fresh zucchini bread baking in the oven on a slow morning. It is one of my favorite ways to use up a garden harvest, and it stays moist for days.
My secret tip is to squeeze as much water as you can out of the grated zucchini using a clean kitchen towel before you mix it into the batter. This ensures your bread has the perfect texture without being soggy.
🧺 Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan.
- 2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- 3
In a separate large bowl, mix the oil, granulated sugar, brown sugar, egg, and vanilla until smooth.
- 4
Stir the grated and squeezed zucchini into the wet ingredients.
- 5
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix the batter.
- 6
Pour the batter into your prepared loaf pan and bake for about 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
💡 Tips
Store this bread in an airtight container at room temperature for up to three days or keep it in the fridge to make it last a little longer. It also freezes beautifully if you wrap individual slices tightly in plastic wrap for a quick snack later.
Made this recipe? Let us know how it went.
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