Zucchini bread is the best way to eat vegetables! It is moist and tender, and flavored with a bit of vanilla and cinnamon. A great way to put your zucchini to use!
Ingredients for Zucchini Bread
- Granulated sugar: Granulated sugar adds sweetness to the bread.
- Vegetable oil: Vegetable oil adds moisture to the bread.
- Eggs: Be sure your eggs are at room temperature to easy combine with the other ingredients.
- Vanilla extract: Vanilla extract adds great flavor to the bread.
- All–purpose flour: Be sure to level off the measuring cups.
- Baking soda: A leavening agent to help the bread rise.
- Baking powder: Another leavening agent for rising.
- Salt: A bit of salt helps bring out the flavors.
- Cinnamon: A warm spice that adds great flavor.
- Zucchini: You will need 3 cups of shredded zucchini. As zucchinis can be different sizes, it is difficult to say how many zucchini it will take. For this recipe, I used 2 “medium” zucchini.
Tools & Supplies for Making Zucchini Bread
How to Make Zucchini Bread
Zucchini bread is very easy to make an only requires one bowl! You can make this recipe entirely by hand!
- Preheat oven to 350 degrees F and 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 flour, baking soda, baking powder, salt, and cinnamon. Use a spatula to fold in the dry ingredients. The batter will be thick.
- Add in shredded zucchini and fold into the batter using a spatula until the zucchini is dispersed throughout the batter.
- Divide the batter evenly between the 2 loaf pans and spread until even.
- Bake for 45 minutes or until a toothpick comes out clean.
- Cool the bread in the pan for about 15 minutes. Transfer to a wire rack to cool completely.
Zucchini Bread Recipe Tips
Use small zucchini
I recommend using small/medium sized zucchini. The smaller sizes tend to have smaller seeds and more tender skin, which makes for a better zucchini bread. If the seeds are too large or the skin is too tough, it might cause textural issues in the final product.
Grating the zucchini
The best and easiest way to shred the zucchini is using the shredding disc on a food processor! You could also use a box grater as well. And no need to drain the zucchini after shredding. The liquid adds extra moisture to the zucchini bread.
Do not over mix the batter
When you are folding in the dry ingredients and shredded zucchini, do not overmix the batter. You will want to mix the batter until all of the dry ingredients are combined and the zucchini is well dispersed, but once your reach that point, stop mixing! If the batter is overmixed, the zucchini bread will become tough.
Storing and serving
The zucchini bread will last approximately 3 days. I recommend storing at room temperature in an airtight container or wrapped in plastic wrap. The zucchini bread tastes great at room temperature or warmed with a bit of butter!
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Zucchini Bread
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
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Comments & Reviews
This is great! I have so much extra zucchini in my garden that I know I will not use, but now I can to make some sweet treats from it! Thank you for the great recipe!
Excellent! Yes! Zucchini is coming out of my eyeballs! Enjoy the bread!