Description
This moist and flavorful zucchini bread recipe is the perfect way to use fresh garden zucchini. Packed with warm cinnamon, vanilla, and a tender crumb, this is the best zucchini bread for breakfast, snack, or dessert. Ideal for meal prep and freezer-friendly, it’s a family favorite.
Ingredients
2 cups zucchini
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. Grate the zucchini finely and press gently with a towel to remove excess moisture.
3. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Add in the flour, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
5. Fold in the grated zucchini gently.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Let the bread cool completely before slicing to avoid crumbling.
For extra flavor, add 1/2 cup of chopped walnuts or chocolate chips.
Store in an airtight container at room temperature for up to 4 days or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg