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Zucchini Bread Recipe Ideas

Moist, tender, and subtly spiced, this zucchini bread is a versatile, easy-to-make treat perfect for breakfast, snacks, or a healthy way to use summer produce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups grated zucchini unpeeled
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 large eggs
  • ¾ cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • Optional: ½ cup chopped walnuts or chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, beat eggs, sugars, oil, and vanilla until smooth.
  4. Stir wet ingredients into dry mixture, then fold in zucchini and optional mix-ins.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

  • Leave zucchini peel on for extra fiber and nutrients.
  • Squeeze excess moisture from zucchini if needed to prevent sogginess.
  • Substitute half the flour with whole wheat for a healthier version.
  • Turn into muffins: bake at 350°F (175°C) for 20–25 minutes.
  • Add chocolate chips, walnuts, raisins, or cream cheese swirls for extra flavor.