Vanilla Zucchini Bread
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This vanilla zucchini bread is my go to recipe when I want something homemade but don't have hours to spend in the kitchen. From prep to pulling it out of the oven takes just about an hour, making it perfect for a busy weeknight. I love that grated zucchini keeps the bread incredibly moist while adding vegetables to what feels like a treat, plus it's so mild you can barely taste it. The combination of vanilla and brown sugar creates this cozy, comforting flavor that reminds me of simpler times. Best of all, it uses pantry staples you probably already have on hand, so it won't break the bank or require a special trip to the store.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter, softened
- 5 mlvanilla extract
- 2large eggs
- 200grated zucchini(diced)
- 5 gbaking powder
- 1 gsalt
- 50brown sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 20cm x 5cm loaf pan and set aside.
- 2
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Add softened butter to the dry ingredients and mix until just combined.
- 4
Add vanilla extract and mix until well combined.
- 5
In a separate bowl, whisk together eggs and pureed zucchini.
- 6
Add the egg and zucchini mixture to the dry ingredients and mix until just combined.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
- 8
Mix the brown sugar and granulated sugar in a small bowl.
Tip: For a crunchy topping.
- 9
Sprinkle the sugar mixture evenly over the top of the bread.
- 10
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check for doneness after 35 minutes.
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