Looking for a tasty and easy-to-make bread recipe? Look no further than this delicious Zucchini Bread! Packed with freshly grated zucchini, toasted nuts, and sweet raisins, this bread is the perfect combination of sweet and savory flavors.
Made with simple ingredients you probably already have in your pantry, this recipe is ideal for a quick breakfast, an afternoon snack, or a sweet dessert. So, preheat your oven and enjoy the aroma of freshly baked bread as you whip up this delicious and nutritious treat!
How to Make Zucchini Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 325 ºF and set a rack in the middle position. Line with parchment paper or grease with non-stick cooking spray (2) 9 x 5-inch loaf pans. Sift the flour, cinnamon, nutmeg, baking soda, and baking powder in a medium bowl. In a large bowl, whisk until combined with the eggs and sugars. Whisk in the avocado oil and vanilla extract until blended. Stir in the grated zucchini and stir to combine.
Add the dry ingredients to the liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 50 to 60 minutes or until a cake tester comes clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto a rack to cool completely.
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📖 Recipe
Easy Zucchini Bread
Ingredients
- 385 g (3 cups) of all-purpose flour, spooned into a measuring cup, leveled off, and sifted
- 1 tablespoon ground Saigon cinnamon
- ½ teaspoon freshly grated nutmeg or store-bought
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs , room temperature
- 100 g (1 /2 cup) granulated sugar
- 100 g (½ cup) light brown sugar or brown sugar
- 2 cups grated zucchini (1 large or two small zucchinis)
- 1 cup avocado oil or 2 sticks unsalted butter , melted and slightly cooled
- 2 teaspoons vanilla extract
- 125 g (1 cup) toasted pecans or walnuts, chopped
- 80 g (½ cup) raisins or currants
Instructions
- Preheat the oven to 325 ºF and set a rack in the middle position. Line with parchment paper or grease with non-stick cooking spray (2) 9 x 5-inch loaf pans.
- Sift the flour, cinnamon, nutmeg, baking soda, and baking powder in a medium bowl.
- In a large bowl, whisk until combined with the eggs and sugars. Whisk in the avocado oil and vanilla extract until blended. Stir in the grated zucchini and stir to combine.
- Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 50 to 60 minutes or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto a rack to cool completely
Notes
- To store: Your zucchini bread, let it cool completely to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. Alternatively, you can freeze the bread by wrapping it in plastic wrap and aluminum foil and storing it in an airtight container in the freezer for up to three months.
- To reheat: Unwrap it and pop it in the microwave for 10-15 seconds or place it in a toaster oven or oven at 350°F (175°C) for 5-10 minutes or until heated through. You can also toast the bread lightly and serve it with a pat of butter or your favorite spread for a delicious breakfast or snack.
- You can also add chocolate chips, toasted nuts, or cranberries to this bread. Whatever combination you use, be sure total add-ins do not exceed 1½ cups.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
