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A freshly baked loaf of zucchini bread cooling on a wire rack.

Best way to grow perfect Zucchini Bread

This recipe yields a wonderfully moist and flavorful zucchini bread, perfect for breakfast, a snack, or dessert. It's an easy and delicious way to use up fresh zucchini.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • large bowls (2)
  • whisk
  • 9x5 inch loaf pans (2)
  • wooden skewer
  • wire rack

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon

Wet Ingredients

  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini peeled and shredded

Instructions
 

Preparation

  • Preheat your oven to 325°F (160°C) and grease and flour two 9x5 inch loaf pans, or line with parchment paper.

Making the Batter

  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, beat the eggs well, then whisk in the vegetable oil, white sugar, and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated zucchini. Do not overmix the batter.

Baking

  • Divide the batter evenly between the prepared loaf pans. Bake for 40 to 60 minutes, or until a wooden skewer inserted into the center of a loaf comes out clean.
  • Let the loaves cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. Slice and serve.

Notes

For an extra touch, you can add 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter with the zucchini. Ensure your zucchini is well-drained to prevent a watery bread.