Description
Indulge in the deliciousness of The BEST Zucchini Bread Recipe—an easy, moist treat that’s perfect for breakfast, snacks, or dessert. This delightful loaf combines the natural sweetness of fresh zucchini with warm cinnamon and a hint of vanilla, creating a comforting flavor that’s hard to resist. Whether you’re using homegrown zucchini or store-bought, this recipe showcases how versatile such a simple ingredient can be. Enjoy it plain, toasted with butter, or topped with cream cheese for a satisfying twist. Bake a batch ahead of time for a wholesome meal prep option, ensuring you have this flavorful quick bread on hand for any occasion.
Ingredients
Scale
- 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 your oven to 325°F (160°C) and grease two 8×4-inch loaf pans.
- In a large mixing bowl, combine granulated sugar, canola oil, eggs, and vanilla extract; mix until smooth.
- Gradually add flour, cinnamon, salt, baking soda, and baking powder. Stir until just combined.
- Fold in the grated zucchini gently to avoid overmixing.
- Divide the batter evenly between the prepared pans and fill them no more than two-thirds full.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Let cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg