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Simple Bakery-Style Zucchini Bread Recipe

Simple Bakery-Style Zucchini Bread

Welcome to the delightful world of baking with our Simple Bakery-Style Zucchini Bread recipe! Whether you're looking to use up an abundance of fresh zucchini from your garden or simply want to indulge in a moist and flavorful loaf, this recipe is a perfect choice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups grated zucchini
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup chopped walnuts or pecans optional

Equipment

  • 9x5 inch loaf pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Grater for zucchini
  • Measuring Cups and Spoons
  • Toothpick or cake tester
  • Wire rack for cooling

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5-inch loaf pan.
  3. Step 3: In a large bowl, combine grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until all ingredients are thoroughly combined.
  4. Step 4: In a separate medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
  5. Step 5: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Fold in nuts if using.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
  7. Step 7: Bake in the preheated oven for 55-65 minutes. Check for doneness with a toothpick.
  8. Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

To store zucchini bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.