Description
The BEST Zucchini Bread Recipe
Ingredients
Scale
- 2¼ cups granulated sugar
- 1 cup canola or vegetable oil
- 3 eggs
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat oven to 325°F. Grease two 8×4-inch loaf pans and set aside.
- In a large bowl, mix sugar, oil, eggs, and vanilla until creamy.
- Add flour, cinnamon, salt, baking soda, and baking powder. Mix until nearly combined.
- Fold in grated zucchini until fully incorporated.
- Divide batter evenly between pans, filling no more than ⅔ full.
- Bake for 45–55 minutes, avoiding overbaking.
- Remove from oven and cool on racks. Once fully cooled, remove from pans.
Notes
- Do not squeeze excess moisture from the zucchini; it keeps the bread moist.
- Bread slices best after fully cooled.
- Store in an airtight container or sealed bag.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
Keywords: Zucchini Bread, Baking, Quick Bread, Dessert