Zucchini Bread
There’s something truly magical about a slice of warm, moist zucchini bread—its tender crumb and subtle sweetness make it irresistible.
With just 15 minutes of prep, this recipe is a breeze to whip up, leaving you with a loaf that’s both hearty and wholesome.
Ingredients
- 4 large eggs
- 1 cup granulated sugar (200 g)
- 1 cup dark brown sugar (200 g)
- 1 cup canola or vegetable oil (236 ml)
- 1 ½ teaspoons vanilla extract
- 3 ½ cups all-purpose flour (435 g)
- 1 ½ teaspoons baking soda
- ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 2 cups grated zucchini (260 g, unpeeled, gently packed into cup)
Instructions
- Preheat oven to 350F (175C) and grease and flour a 9x5 loaf pan (shake out excess flour). Set aside.
- In a large bowl, whisk eggs until lightly beaten.
- Add sugars, oil, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
- Gradually add dry ingredients to wet, stirring until just-combined. Do not over-mix!
- Add zucchini and gently fold in until completely combined (again, don’t over-do it when stirring).
- Transfer batter to prepared pan and bake on 350F (175C) for 65-75 minutes or until a toothpick or wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes then run a knife around the inside of the bread pan to loosen the sides of the zucchini bread and carefully invert onto a cooling rack to cool completely. Slice, serve, and enjoy!
Nutrition
Calories: 452kcalCarbohydrates: 62gProtein: 6gFat: 21gSaturated Fat: 2gCholesterol: 62mgSodium: 505mgPotassium: 119mgFiber: 1gSugar: 33gVitamin A: 150IUVitamin C: 5mgCalcium: 190mgIron: 2.2mg
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