This Easy Zucchini Bread is the perfect recipe for when you want something delicious and nutritious without much fuss. The tender texture and subtle sweetness make it a satisfying treat any time of the day. Plus, it’s plant-based, so you can enjoy every bite knowing you’re making a healthy choice.
I love baking this bread on lazy Sunday mornings. The warm, inviting aroma fills the house, making everyone eager for a slice. It’s a family favorite that I often pair with a cup of coffee for a quick breakfast or a mid-afternoon snack. It’s easy to make, and the results are always rewarding—perfect for busy moms like me!
Easy Zucchini Bread
I love baking this bread on lazy Sunday mornings. The warm, inviting aroma fills the house, making everyone eager for a slice. It's a family favorite that I often pair with a cup of coffee for a quick breakfast or a mid-afternoon snack. It's easy to make, and the results are always rewarding—perfect for busy moms like me!
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk almond, oat, or soy
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly press out any excess moisture with a clean towel, but don’t dry it out completely.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, and 2 teaspoons vanilla extract until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Slowly fold in the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread light.
- Gently stir in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Calcium: 2%
- Iron: 4%
- Potassium: 4%
- Magnesium: 3%
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly press out any excess moisture with a clean towel, but don’t dry it out completely.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, and 2 teaspoons vanilla extract until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Slowly fold in the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread light.
- Gently stir in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Calcium: 2%
- Iron: 4%
- Potassium: 4%
- Magnesium: 3%
This Easy Zucchini Bread is a perfect example of how simple ingredients can create something truly delicious. Whether you’re enjoying it with family or savoring a quiet moment alone, this recipe is sure to become a go-to in your kitchen. Happy baking!
