How to make a moist, flavorful, and easy Zucchini Bread from scratch! This recipe is beautifully flavored with brown sugar, cinnamon, and vanilla, and is a great way to use up any summer zucchini from your garden! Be sure to check out the how-to VIDEO below the recipe!
2cupsgrated zucchini260g (unpeeled, gently packed into cup)
Preheat oven to 350F (175C) and grease and flour a 9x5 loaf pan (shake out excess flour). Set aside.
In a large bowl, whisk eggs until lightly beaten.
Add sugars, oil, and vanilla extract and stir until well-combined.
In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
Gradually add dry ingredients to wet, stirring until just-combined. Do not over-mix!
Add zucchini and gently fold in until completely combined (again, don’t over-do it when stirring).
Transfer batter to prepared pan and bake on 350F (175C) for 65-75 minutes or until a toothpick or wooden skewer inserted in the center comes out clean or with a few moist crumbs.
Allow to cool for 10 minutes then run a knife around the inside of the bread pan to loosen the sides of the zucchini bread and carefully invert onto a cooling rack to cool completely. Slice, serve, and enjoy!