Description
The BEST Zucchini Bread Recipe is a scrumptious delight that harnesses the natural sweetness of fresh zucchini. This moist and fluffy bread is perfect for breakfast, a satisfying snack, or even dessert. With a touch of warm cinnamon, each bite offers a comforting flavor that makes this recipe a beloved choice for any occasion. Whether you have extra zucchini from your garden or just want to treat yourself to something special, this easy-to-make bread will surely impress. Plus, it yields two loaves, making it perfect for sharing or freezing for later enjoyment.
Ingredients
- 2¼ cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 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, combine sugar, oil, eggs, and vanilla until smooth.
- Add flour, cinnamon, salt, baking soda, and baking powder; mix until just combined.
- Fold in the grated zucchini gently.
- Divide the batter between the prepared pans and fill each about two-thirds full.
- Bake for 45–55 minutes or until a toothpick comes out clean from the center.
- Let cool in pans for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Use fresh zucchini for best results; avoid older ones that may be watery. Customize by adding nuts or chocolate chips after mixing in the zucchini. Store leftovers in an airtight container for up to one week or freeze for up to three months.