Delicious Homemade Zucchini Bread Recipe
This moist, spiced zucchini bread is perfect for summer zucchini surplus. With warm spices and a tender crumb, it’s great for breakfast, snacks, or dessert. Two easy loaves made with oil and egg-based binding for a halal variation.
- Prep Time: 20
- Cook Time: 60
- Total Time: 80
- Yield: 2 loaves
- Category: cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
2 cups grated zucchini (about 2 small)
¾ cup vegetable oil
3 large eggs
1 cup grated carrots
1 cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C)
Line 2 loaf pans with parchment paper
In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt
In another bowl, combine vegetable oil, eggs, and vanilla extract
Stir wet ingredients into dry mixture just until combined
Mix in zucchini, carrots, and walnuts
Evenly divide batter between prepared pans
Bake 50-60 minutes, tenting with foil during last 20 minutes to prevent over-browning
Cool completely before slicing
Notes
For dense texture, substitute half the flour with whole wheat
Use brown sugar for deeper flavor
Always squeeze excess zucchini moisture using a clean towel
Replace vanilla extract with 1/2 tsp apple cider vinegar if preferred
Store in airtight container for up to 5 days or freeze for 3 months