Description
A moist and delicious homemade zucchini bread that can be made with fresh or frozen zucchini. Perfect for using up garden bounty!
Ingredients
Scale
- 2 cups freshly grated zucchini (about 2 medium zucchini)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil (or ¾ cup applesauce for a lighter version)
- 1¼ cups granulated sugar
- ½ cup brown sugar, packed
- 1 tablespoon pure vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions
- Prepare Your Zucchini
- Preheat and Prepare
- Mix Dry Ingredients
- Combine Wet Ingredients
- Bring It All Together
- Bake to Perfection
- Cool and Enjoy
Notes
- Can use frozen zucchini, but thaw and drain well first. Fresh zucchini gives 15% better texture.
- To prevent sinking, don’t open the oven door early and follow leavening measurements precisely.
- For gluten-free version, use 1:1 gluten-free flour blend plus ¼ teaspoon xanthan gum if not included in blend.
- Bread is done when a toothpick comes out with few moist crumbs and internal temperature reaches 200°F.
- Can be made into muffins: bake at 350°F for 22-25 minutes (yields 18-20 muffins).
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: zucchini bread, quick bread, vegetable bread, homemade bread, garden recipe
