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Easy Zucchini Bread Recipe

Easy Zucchini Bread Recipe

This moist, cinnamon-spiced zucchini bread comes together in one bowl with pantry staples. Perfectly tender, lightly sweet, and ideal for breakfast, snacks, or gifting—no mixer required.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg optional
  • 2 count large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil neutral, such as canola
  • 0.25 cup plain yogurt room temperature
  • 2 teaspoon vanilla extract
  • 2 cup grated zucchini well squeezed to remove excess moisture
  • 0.5 cup chopped walnuts optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with a parchment sling.
  • Grate the zucchini on the large holes of a box grater. Measure 2.0 cups, then wrap in a clean towel and squeeze firmly to remove excess liquid.
  • In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate bowl, whisk eggs, sugar, oil, yogurt, and vanilla until smooth.
  • Add the wet mixture to the dry ingredients and stir gently until just combined; a few small streaks of flour are okay.
  • Fold in the squeezed zucchini and walnuts (if using) until evenly distributed. Do not overmix.
  • Scrape batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil if browning too quickly.
  • Cool in the pan for 10 minutes, then lift out to a rack to cool completely before slicing.

Notes

For best texture, squeeze the zucchini very well. Store airtight at room temperature for up to 3 days or refrigerate up to 1 week. Freeze sliced bread (wrapped) for up to 3 months.