Zucchini Bread Recipe

A loaf of zucchini bread is my favorite way to enjoy zucchini. It is moist and flavorful and the perfect solution to a bumper crop of zucchini!

Course Bread, Brunch, Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 216kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

3 cups flour
1 tsp Baking soda
1 tsp baking powder
1 tsp salt
1 Tbsp cinnamon
3 eggs
1 cup canola oil
2 cups sugar
3 tsp vanilla
2 cups zucchini grated

Instructions

Preheat oven to 325 degrees F. Grease or line two 8 x 4 loaf pans with parchment paper. (or 5 mini loaf pans)
Mix together flour, salt, baking powder, baking soda and cinnamon in a bowl.
In another bowl, beat together eggs, oil, vanilla and sugar.
Mix flour mixture into sugar mixture and mix to combine.
Stir in zucchini and pour into prepared pans.
Bake for 40-60 minutes or until a toothpick comes out clean. Cool for 15 minutes and then remove from pans and cool on rack.

Notes

recipe makes 2 loaves

Don't peel the zucchini. The skin is thin and softens as the bread bakes, so there's no need to remove it. It also adds tiny flecks of color throughout the loaf.
Use the large holes of a box grater. Coarsely shredded zucchini provides the best texture and melts beautifully into the batter.
Don't squeeze out the moisture. Unlike some zucchini recipes, the natural moisture in the zucchini is what makes this bread so tender. Unless your zucchini is unusually watery, simply grate it and stir it into the batter.
Mix just until combined. Overmixing develops the gluten in the flour, which can make your zucchini bread dense instead of soft and tender. Stir only until you no longer see dry streaks of flour.
Customize it with mix-ins. Chopped walnuts, pecans, chocolate chips, raisins, or dried cranberries are all delicious additions. Fold them in gently at the end of mixing.
Test for doneness. Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs attached, the bread is done. If you see wet batter, bake for a few more minutes and test again.
Let it cool before slicing. It's tempting to cut into a warm loaf, but allowing it to cool for at least 15–20 minutes helps it set up, making it easier to slice and preventing it from crumbling.
Freeze an extra loaf. Zucchini bread freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap and then foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature and enjoy whenever the craving strikes.

Nutrition