Zucchini Bread
This easy zucchini bread is incredibly moist, perfectly spiced with cinnamon, and loaded with fresh zucchini. It’s a simple quick bread that’s perfect for breakfast or snacking, and freezes beautifully for later.
Servings: 10 slices
Calories: 320kcal
Cost: 3
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- rubber spatula or wooden spoon
- wire rack
Ingredients
- 1 cup canola or vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups finely shredded zucchini (do not blot)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment paper. Set aside.
- In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract together until combined and creamy.
- Using a rubber spatula or wooden spoon, fold in the zucchini.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Pour the dry ingredients into the zucchini mixture. Mix gently until no flour pockets remain. Do not overmix.
- Pour batter into prepared loaf pan and bake for 55–65 minutes. Loosely cover with aluminum foil halfway through to prevent heavy browning on top. Bread is done when a toothpick inserted into the center comes out clean.
- Cool in the pan for 1 hour. Then remove and transfer to a wire rack to cool completely.
Notes
For extra moisture, use finely shredded zucchini and do not blot it dry. You can add 3/4 cup of chopped walnuts, pecans, or chocolate chips to the batter. To make muffins instead, bake at 350°F (177°C) for 20–22 minutes. Bread stays fresh covered at room temperature for 3–4 days or refrigerated for up to 1 week.