Rustic Zucchini Bread: Simple Homestyle Loaf Recipe (Print Version)

Simple Easy Homemade Zucchini Bread recipe! Enjoy a moist, flavorful loaf with a hint of spice. Perfect for breakfast or a sweet snack.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs, at room temperature
02 - 1/2 cup (120ml) vegetable oil (or other neutral oil)
03 - 1 teaspoon vanilla extract

→ Dry Ingredients & Spices

04 - 1 1/2 cups (180g) all-purpose flour
05 - 1 cup (200g) granulated sugar
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt

→ Fresh & Flavor

11 - 1 1/2 cups (about 2 medium) shredded zucchini, squeezed dry

→ Optional Add-ins

12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan. Trust me, you don't want your beautiful Easy Homemade Zucchini Bread sticking! In a large bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. I always do this in a big bowl, and honestly, sometimes I forget to sift the flour, but it usually turns out okay! Just make sure everything is evenly distributed.
02 - In a separate medium bowl, crack those eggs, pour in the vegetable oil, and vanilla extract. Give it a good whisk until it's light and creamy. This is where the magic starts to happen, creating that moist texture for your Easy Homemade Zucchini Bread. Don't worry if it looks a little separated at first; it'll come together with a bit of elbow grease.
03 - Now for the star of the show! Add your shredded zucchini to the wet ingredients. This is a critical step for a truly moist Easy Homemade Zucchini Bread. Give it a good stir to combine everything. I always marvel at how much zucchini goes in; it just melts into the bread, you won't even notice it!
04 - Pour the wet zucchini mixture into the dry ingredients. Stir *just* until combined. This is key, hon! Overmixing develops gluten, which can make your Easy Homemade Zucchini Bread tough. A few lumps are totally fine, even desirable. I've definitely overmixed before and regretted it, so learn from my oops!
05 - If you're adding walnuts, pecans, or chocolate chips, gently fold them in now. Don't go crazy stirring; just enough to distribute them evenly throughout the batter. I love the texture the nuts add to this Easy Homemade Zucchini Bread, but it's delicious plain too!
06 - Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The smell filling your kitchen is just incredible at this point! Let the Easy Homemade Zucchini Bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Patience is a virtue here, I promise!

# Notes:

01 - Don't skip squeezing the zucchini; honestly, it makes all the difference for a moist, not soggy, loaf.
02 - This Easy Homemade Zucchini Bread keeps beautifully in an airtight container on the counter for a few days, or frozen slices for months.
03 - I’ve swapped half the all-purpose flour for whole wheat before, and it gave a lovely nutty flavor, just a slightly denser texture.
04 - Serve a warm slice of this Easy Homemade Zucchini Bread with a dollop of cream cheese frosting or just a pat of butter—pure bliss, hon.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - wooden skewer
05 - wire rack
06 - grater

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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