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A moist, comforting zucchini bread with warm spices and a soft crumb, made from simple pantry ingredients and fresh grated zucchini. Perfect as breakfast, snack, or dessert, with customizable mix-ins and easy make-ahead options.

Ingredients

Scale
  • 2 cups fresh zucchini, finely grated (no need to peel, drain excess liquid if very watery)
  • 2 large eggs
  • 1 cup brown sugar
  • 1/2 cup oil (can replace half with applesauce)
  • 2 cups all-purpose flour (or substitute half with whole wheat or gluten-free 1:1 mix)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 dash vanilla extract
  • 3/4 cup semisweet chocolate chips (optional)
  • 1/2 to 3/4 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins or dried cranberries (optional)

Instructions

  1. Grate zucchini finely; if very watery or using store-bought shredded zucchini, squeeze or drain excess liquid.
  2. Measure flour by spooning and leveling into the cup or weigh on a kitchen scale.
  3. Beat eggs, brown sugar, and oil together until smooth.
  4. Combine flour with ground cinnamon and ground nutmeg.
  5. Gently fold the flour and spice mixture into the wet ingredients until just combined.
  6. Stir in grated zucchini just until evenly distributed without overmixing.
  7. Fold in optional mix-ins such as chocolate chips, nuts, or dried fruit if using.
  8. Pour batter into a greased or lined loaf pan, filling about two-thirds full.
  9. Bake at 350°F (175°C) until top is golden, springs back lightly, and a toothpick inserted in center comes out clean or with a few moist crumbs (approximately 55-65 minutes).
  10. Let the loaf cool completely before slicing.

Notes

Do not peel zucchini to retain moisture, color, and nutrients., Measure flour accurately to avoid dense bread., Avoid overmixing to keep crumb tender., If zucchini is very watery, squeeze out just enough liquid; too much removal dries bread., Bread keeps moist texture for days due to zucchini and oil content., Can be made into muffins: bake at same temperature for 18-25 minutes depending on size., Butter can substitute oil 1:1 for richer crumb but expect firmer texture., Batter can be made ahead and refrigerated up to 24 hours, bake accordingly., Finished loaves can be frozen up to 3 months; thaw in fridge or at room temp and warm before serving.

Nutrition

Find it online: https://mamapantry.com/irresistible-zucchini-bread-moist-comfort-in-every-slice/