Name: Easy Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 18
Cuisine: American
Ingredients: 3 to 4 cups grated fresh zucchini (310 to 425g); 3/4 cup (170 g) unsalted butter, melted, plus more for greasing the pans; 3 cups (390 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 1/3 cup (270 g) sugar; 2 large eggs, beaten; 2 teaspoons vanilla extract; 1/4 teaspoon salt (omit if using salted butter); 1 cup (100 g) chopped pecans or walnuts (optional); 1 cup (120 g) dried cranberries or raisins (optional)

Easy Zucchini Bread

Our super moist, easy, no mixer required zucchini bread is delicious as is, but you can make it your own with nuts or dried fruits, too.

1 hr 10 min total 20 min prep 50 min cook 18 219 cal

Instructions

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1 Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.
2 Butter two 9 x 5-inch loaf pans.
3 In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.
4 In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.
5 Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.
6 Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Did you love the recipe? Give us some stars and leave a comment below!