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Get ready to transform your kitchen into a mini bakery with this delightful zucchini bread! Packed with fresh zucchini, this bread is wonderfully moist and has a subtle sweetness that's perfectly complemented by a whisper of cinnamon. It's a delicious way to sneak some veggies into your diet without sacrificing flavor. Whether you're enjoying it as a breakfast treat, a snack, or even a dessert, this zucchini bread is a delightful crowd-pleaser.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
In a large bowl, beat 2 large eggs. Add 1 cup of granulated sugar, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in 1 cup of grated zucchini (excess moisture squeezed out), and if you like, 1/2 cup of chopped walnuts or pecans and/or 1/2 cup of raisins.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once done, remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve on its own or with a spread of your choice. Enjoy!
