Easy Zucchini Bread (or Muffins)

This Easy Zucchini Bread or Muffins recipe is moist, soft, and packed with cozy flavor. Made with fresh zucchini and simple pantry ingredients, this easy recipe is perfect for breakfast, snacks, or dessert.

Prep Time15

Cook Time1

Muffins25

Total Time1 40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Easy Zucchini Bread

Servings:

Calories: 296kcal

Equipment

loaf pans or muffin tins

Ingredients

1 cup vegetable, canola, or avocado oil
4 large eggs
2 cups sugar (preferably organic cane sugar)
2 cups grated unpeeled zucchini (about 2 zucchini)
2 teaspoon pure vanilla extract
3 cups all-purpose flour
1 ½ teaspoon baking soda
1 ½ teaspoon salt
¾ teaspoon baking soda
2 teaspoon ground cinnamon
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees.
In a medium mixing bowl, whisk eggs, oil, sugar and vanilla together.
Grate zucchini, and add to the bowl.
In a separate mixing bowl, whisk together flour, baking soda, baking powder, cinnamon & salt. Transfer to bowl with wet mixture and stir to combine.
Fold in pecans (if adding).

Bread:

If making bread, grease 2 loaf pans (9”x5”) with cooking spray or butter. Divide batter evenly into both loaf pans.
Bake for 55 to 60 minutes, until a toothpick in the center comes out clean.
Allow to cool for at least one hour, then transfer to a wire rack to cool completely.

Muffins:

Grease a 12 cup muffin tin, or line with muffin cups.
Evenly divide batter into cups, about 2 tablespoon per muffin.
Bake for 20-25 minutes, until a toothpick in the center comes out clean.
Makes about 20 muffins.

Nutrition