Zucchini Bread

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!

Course quick bread

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Cooling Time 10 minutes

Total Time 1 hour 35 minutes

Servings slices

Calories 452kcal

Author Sam Merritt

Equipment

Bread pan

Ingredients

4 large eggs
1 cup granulated sugar (200g)
1 cup dark brown sugar (200g)
1 cup canola or vegetable oil (236ml)
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour (435g)
1 ½ teaspoons baking soda
¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 ½ teaspoons salt
2 cups grated zucchini (260g) (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.
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!

Video

Nutrition