Classic Zucchini Bread Recipe
This Classic Zucchini Bread Recipe is moist, flavorful, and easy to make—perfect for breakfast or a cozy snack any time!
Servings: 8 servings
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1.5 cups sugar a mix of white and brown sugar
- 1 tablespoon vanilla extract
- 3 cups grated zucchini drained and squeezed to remove excess moisture
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
- In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and ground cinnamon until well combined.
- In another bowl, beat the eggs. Then add the vegetable oil, white sugar, brown sugar, and vanilla extract. Mix until smooth and well blended.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; the batter should have a few lumps.
- Fold in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into a greased 9x5-inch loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Loaf Pan
- Grater
- Oven
Notes
- Try adding chopped walnuts, pecans, dried fruit, or chocolate chips for extra texture and flavor.
- Store zucchini bread wrapped tightly at room temperature for up to three days or freeze for up to three months.
- To make vegan, replace eggs with flax eggs and use a plant-based oil.