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!
2cups(260g)grated zucchini(unpeeled, gently packed into cup)
Instructions
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.
4 large eggs
Add sugars, oil, and vanilla extract and stir until well-combined.
1 cup granulated sugar, 1 cup dark brown sugar, 1 cup canola or vegetable oil, 1 ½ teaspoons vanilla extract
In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
3 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, ¾ teaspoons baking powder, 1 ½ teaspoons ground cinnamon, 1 ½ teaspoons 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).
2 cups grated zucchini
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!
Video
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Bread may also be tightly wrapped and frozen for several months.
Gluten free:
This recipe has been successfully made using Cup4Cup flour. It was noted that the batter can become very viscous and difficult to work with, but the bread has turned out!