This recipe for delicious and easy zucchini bread is made with fresh zucchini and simple ingredients. It’s moist and flavorful, and a single slice can satisfy any sweet craving!
Here are a few more recipes that’ll help you use all the zucchini from your garden – Garlic Zucchini Pickles, Buffalo Chicken Zucchini Boats, and Baked Parmesan Zucchini.
The Easiest Zucchini Bread
Zucchini may not be the most appetizing vegetable, but when you combine it with the right ingredients, it tastes delicious!
And while some Zucchini breads can be dry and crumbly, this recipe yields two very moist loaves that that can be made in under an hour!
Here’s how to make it –
How to Make Zucchini Bread
TIP. I like to peel the zucchini before I grate it. I find that using the fine side of a box grater works way better than using a food processor.
INGREDIENTS –
- all-purpose flour
- salt
- baking soda
- baking powder
- cinnamon
- eggs
- vegetable oil
- white sugar
- vanilla extract
- zucchini
- chopped walnuts or raisins, optional. (I don’t love nuts and dried fruit in my bread, so I left them out.)
DIRECTIONS –
PREP. Preheat the oven to 325 degrees F. Grease and line two loaf pans with non-stick cooking spray and parchment paper.
MIX. In a medium bowl, mix flour, salt, baking powder, soda, and cinnamon. Set aside.
MIX. In a large bowl, mix the wet ingredients – eggs, oil, vanilla, and sugar.
COMBINE. Add dry ingredients to the wet mixture, and beat well.
STIR. Stir in zucchini and nuts (optional) until combined.
BAKE. Pour batter into prepared pans and bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean.
COOL. Remove from the oven, but allow bread to cool in pan on a cooling rack for 20 minutes. Remove bread from pan, and completely cool.
SERVE. Slice and serve immediately, or make Zucchini Bread French Toast for a delicious treat!
STORE. Store any leftovers by wrapping them tightly in plastic wrap or aluminum foil. Zucchini bread will last up to 1 week in the refrigerator, or for several days at room temperature.
MORE SWEET BREAD RECIPES –
- Apple Cinnamon Bread
- Cake Mix Banana Bread
- Blueberry Lemon Bread
- Cranberry Orange Sweet Bread
- Pumpkin Cream Cheese Coffee Cake
- Easy Strawberry Cream Cheese Bread
- Lemon Pound Cake
- Chocolate Banana Bread
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts, optional
Instructions
- Preheat oven to 325 degrees F. Grease and line two bread pans.
- In a medium bowl, mix flour, salt, baking powder, soda, and cinnamon. Set aside.
- In a large bowl, mix eggs, oil, vanilla, and sugar.
- Add dry ingredients to the wet mixture, and beat well.
- Stir in zucchini and nuts (optional) until combined.
- Pour batter into prepared pans and bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean.
- Remove from the oven, but allow bread to cool in pan on a cooling rack for 20 minutes.
- Remove bread from pan, and completely cool.
Nutrition
Other Notes
