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Zucchini Bread
Yield: 2 loaves
Zucchini bread is an easy, one bowl recipe. This zucchini bread is moist and flavorful, and is a great way to use an overabundance of zucchini!
Equipment
- 2-8 inch loaf pans
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 ½ cups shredded zucchini
Instructions
- Preheat oven to 350°F. Prepare 2-8 inch loaf pans with nonstick cooking spray.
- In a large mixing bowl, combine granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk to combine.
- Add in all-purpose flour, baking soda, baking powder, salt, and cinnamon, and fold into the wet ingredients with a spatula. The mixture will be very thick.
- Add in shredded zucchini and continue to fold the mixture until the zucchini is well dispersed throughout the batter.
- Divide the batter into the 2 prepared loaf pans and spread evenly.
- Bake for approximately 40-45 minutes until a toothpick comes out clean and the tops of the zucchini breads are fully set.
- Remove from the oven and allow the breads to cool in the pan for about 15 minutes. Transfer to a wire rack to cool completely.
Notes
Zucchini bread will last approximately 2-3 days in an airtight container at room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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