Description

The BEST Zucchini Bread Recipe is a must-try for anyone looking to indulge in a moist and flavorful treat. This delightful quick bread captures the essence of fresh zucchini, enhanced by warm hints of cinnamon, making it a perfect addition to your breakfast table or coffee breaks. Whether enjoyed fresh from the oven or stored for later, this recipe is an ideal way to utilize excess garden zucchini. With its tender texture and simple ingredients, even novice bakers can create this scrumptious loaf that’s perfect for sharing or savoring alone.

Ingredients

Scale

2¼ cups granulated sugar
1 cup canola oil
3 large eggs
3 teaspoons vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Instructions

Preheat the oven to 325°F (160°C) and grease two 8×4-inch loaf pans.
In a mixing bowl or stand mixer, combine sugar, oil, eggs, and vanilla until smooth.
Add flour, cinnamon, salt, baking soda, and baking powder; mix until just combined.
Gently fold in grated zucchini until evenly distributed.
Divide the batter into prepared pans, filling each no more than two-thirds full.
Bake for 45–55 minutes until a toothpick inserted comes out clean.
Cool in pans for 10 minutes before transferring to wire racks.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 220
Sugar: 18g
Sodium: 170mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added flavor, consider incorporating nuts or chocolate chips into the batter. Ensure you squeeze excess moisture from the grated zucchini for better texture.