Zucchini Bread Recipe

Prep Time20

Cook Time1

Total Time1 20

2 cups grated zucchini – Don’t peel it don’t overthink it.
2 cups all-purpose flour – Reliable dependable, not dramatic.
¾ cup granulated sugar – Sweet but not “toothache” sweet.
½ cup brown sugar – Adds that cozy caramel vibe.
½ cup vegetable oil or melted butter – Moisture magic.
2 large eggs – Room temp if you remember no stress if you don’t.
1 tsp vanilla extract – Always worth it.
1 tsp baking soda – Lift without cakey nonsense.
½ tsp baking powder – Backup support.
1 tsp cinnamon – Non-negotiable.
¼ tsp nutmeg – Optional but classy.
½ tsp salt – Makes everything taste better.
Optional add-ins: chopped walnuts chocolate chips, raisins, or all three if you’re feeling wild.

Preheat and prep
Set your oven to 175°C / 350°F. Grease or line a loaf pan. Yes, do this first—future you will appreciate it.
Grate the zucchini
Grate zucchini and lightly squeeze out excess water. Not bone-dry—just not dripping like it came out of a pool.
Mix wet ingredients
In a large bowl, whisk oil (or butter), sugars, eggs, and vanilla until smooth. It should look glossy and smell promising.
Add the zucchini
Fold in the grated zucchini. The batter will look weirdly green and thin—trust the process.
Combine dry ingredients
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. No clumps allowed.
Bring it together
Add dry ingredients to wet and stir gently until just combined. Do not overmix—we want tender, not tough.
Add extras
Fold in nuts or chocolate chips if using. This is where personality enters the chat.
Bake
Pour batter into the loaf pan and bake for 50–60 minutes. A toothpick should come out mostly clean, with a few moist crumbs.
Cool (a little)
Let the bread cool for at least 15 minutes before slicing. I know it’s hard. Stay strong.