Best Ever Zucchini Bread
A moist and flavorful zucchini bread that’s easy to make and perfect for using up extra zucchini.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- Optional: nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix together the sugar, eggs, and oil until combined.
- Stir in the vanilla extract.
- In another bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon together.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in the grated zucchini and any optional add-ins (like nuts or chocolate chips).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It freezes well for about 3 months.
Find it online: https://www.zaynkitchen.com/best-ever-zucchini-bread-recipe/