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Zucchini Bread Casserole

Zucchini Bread Casserole

This Zucchini Bread Casserole combines the moist, tender texture of classic zucchini bread with the convenience of a one-pan dish, making it perfect for potlucks, brunches, or family gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded zucchini (drained)
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamo
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 cup chopped walnuts (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Shred the zucchini and squeeze out excess moisture using a kitchen towel.
  3. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg.
  4. In another bowl, beat the eggs, then add oil and vanilla extract, whisking until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  6. Fold in the drained zucchini and walnuts if using.
  7. Pour the batter into the prepared baking dish and spread evenly.
  8. Bake for 45-50 minutes until a toothpick inserted comes out clean.
  9. Let cool in the pan for at least 15 minutes before serving.

Notes

Always drain your zucchini thoroughly to prevent sogginess. Use room temperature eggs for better incorporation.