Description
This must-try, super-moist zucchini bread recipe yields a tender, flavorful loaf perfect for breakfast or a snack. With the natural moisture from grated zucchini, balanced sweetness, and warm cinnamon notes, this bread is easy to make and reliably delicious.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (227 g) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup light brown sugar (213 g)
- 1/2 cup granulated sugar (100 g)
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2 1/2 cups grated zucchini (12-16 oz.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350˚F (175˚C). Grease an 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using a larger amount of zucchini. For easy removal, line the pan with parchment paper leaving an overhang on the sides.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and kosher salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, granulated sugar, vegetable oil, vanilla extract, and lightly beaten eggs until smooth and well combined.
- Combine Zucchini and Dry Mixture: Add the grated zucchini to the dry ingredient mixture and toss to coat the zucchini evenly with the flour mixture.
- Combine Wet and Dry Mixtures: Pour the zucchini-coated dry ingredients into the wet ingredients bowl. Stir gently until just combined, being careful not to overmix to maintain bread tenderness.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. If using an instant-read thermometer, the internal temperature should reach 205ºF or higher.
- Monitor for Browning: Because ovens and pans vary, if the bread starts browning too much before fully baked, cover loosely with foil and continue baking until done.
- Cool the Bread: Let the bread cool for 15 minutes in the pan, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely before slicing.
Notes
- Baking by weight is recommended for accuracy, especially for flour (227 g). If using cups, lightly fill to 2 cups.
- For larger zucchini quantities (around 1 pound), use a 10×5-inch loaf pan for even baking.
- To freeze, cool zucchini bread completely, wrap in foil, place in an airtight bag, and freeze up to 3 months. Thaw overnight at room temperature.
- To make muffins, grease or line a 12-cup muffin pan, fill cups two-thirds full, and bake at 350˚F for 18-22 minutes until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 220
- Sugar: 16 g
- Sodium: 270 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
