Description
This moist and flavorful zucchini bread recipe is the perfect way to use fresh garden zucchini.
Ingredients
Scale
- 2 cups zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- Grate the zucchini finely and press gently with a towel to remove excess moisture.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Add in the flour, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
- Fold in the grated zucchini gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ideal for meal prep and freezer-friendly.
- This zucchini bread is a family favorite.
- Prep Time: 20 minutes
- Cook Time: 50 to 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg