Description
So you’ve got a pile of zucchini taking over your garden (or your neighbor wouldn’t stop giving you their extras), and you’re thinking, “What am I supposed to do with ALL THIS?” Well, let me introduce you to your new best friend: this ridiculously easy zucchini bread that requires exactly ZERO kneading. It’s that perfect combo of moist, sweet quickbread with little flecks of green that make you feel like you’re eating something healthy even though we all know it’s basically cake. I’ve been making this recipe for years, and it’s so foolproof I can whip it up while half-asleep or slightly wine-buzzed. Plus, it makes your house smell AMAZING.
Ingredients
Scale
- 3 cups all-purpose flour (just the regular cheap stuff works fine)
- 1 teaspoon salt (table salt, nothing fancy)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon (yes, THREE – trust me on this)
- 1/2 teaspoon nutmeg (freshly grated if you’re feeling fancy, pre-ground if you’re normal)
- 3 eggs (right from the fridge is fine)
- 1 cup vegetable oil (or canola, or melted coconut oil if you’re trying to be all healthy)
- 2 1/4 cups sugar (yes, it seems like a lot, but this makes two loaves so…)
- 3 teaspoons vanilla extract (the real stuff if possible)
- 2 cups grated zucchini (about 2–3 medium zucchini, and don’t you dare squeeze out the moisture!)
- 1 cup chopped walnuts or pecans (optional, but they add this amazing crunch)
- 1/2 cup raisins or dried cranberries (also optional, some people are weirdly passionate about hating raisins)