Go Back

Proven way to grow perfect Zucchini Bread

This recipe guides you through five easy steps to create a delicious and perfectly moist zucchini bread, ideal for breakfast or a sweet snack. It combines simple ingredients with straightforward instructions to ensure a successful bake every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • oven
  • loaf pan
  • large bowl
  • whisk
  • medium bowl
  • wire rack

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon powder

Wet Ingredients

  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini about 2 medium zucchinis

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan, preparing it for the batter.

Mix Dry Ingredients

  • In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until thoroughly combined.

Mix Wet Ingredients

  • In a separate medium bowl, beat the eggs, then stir in the vegetable oil and vanilla extract.

Combine and Bake

  • Pour the wet ingredients into the dry ingredients, add the shredded zucchini, and mix until just combined, then pour the batter into the prepared loaf pan and bake for 50-60 minutes.

Cool and Serve

  • Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, you can add a handful of chopped walnuts or chocolate chips to the batter. Ensure the zucchini is well-drained after shredding to prevent a soggy bread. A toothpick inserted into the center should come out clean when it's done.