Zucchini Bread
A soft, moist, and perfectly spiced zucchini bread made with simple ingredients and optional chocolate chips or nuts for added flavor.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
Add-ins:
- 1 ½ cups grated zucchini
- ½ cup chopped walnuts or pecans optional
- ⅓ cup dark chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.
- Grate zucchini and lightly squeeze out excess moisture.
- In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, sugars, oil, yogurt, and vanilla.
- Fold dry ingredients into wet ingredients until just combined.
- Stir in zucchini and optional add-ins.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a rack to cool completely.
Notes
Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 1 week.
Swap half the oil with applesauce for a lighter version.
Do not overmix the batter to keep the bread soft and tender.
Swap half the oil with applesauce for a lighter version.
Do not overmix the batter to keep the bread soft and tender.