1. Can I make zucchini bread without eggs?

Yes! Try using a flax egg (1 tbsp flaxseed + 3 tbsp water) or applesauce (¼ cup per egg) as a substitute.

2. Do I need to peel the zucchini first?

Nope! The peel is soft and adds nice color. Just wash it well.

3. Can I reduce the sugar?

Yes, you can cut it to ½ cup. It’ll still be moist, just less sweet.

4. Why did my zucchini bread sink in the middle?

That usually means it wasn’t baked long enough or the batter was overmixed. Make sure your oven is hot and test with a toothpick.

5. Is zucchini bread healthy?

It has veggies, fiber, and you can make it healthier with whole wheat flour, less sugar, or fruit instead of oil.

How to Make Zucchini Bread: A Simple Guide for Delicious Results

Description

Discover how to make the best zucchini bread from scratch. This easy recipe is moist, lightly spiced, and perfect for using up fresh zucchini. Great for breakfast, snacks, or dessert.

Ingredients

Scale

1 ½ cups grated zucchini
2 cups all-purpose flour
¾ to 1 cup sugar
2 eggs
½ cup vegetable oil
1 tsp baking soda
1–2 tsp cinnamon
1 tsp vanilla extract
½ tsp salt
Optional: ½ cup nuts, ½ cup chocolate chips

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Instructions

Preheat oven to 350°F and grease a loaf pan.
Grate zucchini and squeeze out excess water.
Mix eggs, oil, sugar, and vanilla.
In another bowl, combine flour, baking soda, salt, and cinnamon.
Stir dry mix into wet.
Fold in zucchini and extras.
Pour into pan and bake 50–60 minutes.
Let cool before slicing.

Notes

For a lighter version, replace oil with applesauce.
You can use brown sugar for a richer flavor.
Tastes even better the next day!

Prep Time: 10 minutes
Cook Time: 60 minutes