Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)

zucchini bread

sallysbakingaddiction.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 3 hours

Servings: 1

Ingredients

Remove All · Remove Spices · Remove Staples

Export 10 ingredients for grocery delivery

Instructions

Opens new tab and helps creators monetize
Filters ad-free recipe at the top of page (Recommended)

Step 1

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See notes for muffins.

Step 2

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.

Step 3

Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.

Step 4

Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Top Similar Recipes from Across the Web