zucchini bread on plate

Zucchini Bread

Zucchini Bread

Dawn Arnold

Servings

15 Slices

Prep Time

20 minutes

Calories

354

Cuisine

American

Category

Bread

This homemade zucchini bread is incredibly moist, perfectly spiced, and one of my favorite ways to use up fresh zucchini. It’s easy to make, freezes beautifully, and it is loaded with zucchini.

Zucchini Bread

Ingredients

  • 3 cups flour (390 grams)

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 tablespoon cinnamon

  • 1 cup Sugar

  • 1 cup Brown Sugar (light or dark)

  • 3 large eggs

  • 1 cup vegetable oil

  • 3 teaspoons vanilla extract

  • 4 cups zucchini, shredded not drained

Directions

  1. In a bowl combine the Flour, salt, powder, soda, and cinnamon and stir to combine.

  2. In a mixing bowl, combine both sugars and oil and beat until combined.

  3. Add the eggs and vanilla extract, then beat the mixture until fully combined and lighter in color.

  4. Add in the flour mixture and mix until just combined. The batter will be thick.

  5. Fold in the shredded zucchini.

  6. Pour into a prepared 5 x 10 loaf pan or two 4 x 8 loaf pans. I like to line my pans with parchment paper.

  7. Optional: For that classic bakery-style dip down the center, place three thin strips of butter lengthwise down the middle of the batter before baking.

  8. Place in a 325 degree oven for 60 minutes or the internal temperature in the center reaches 200 degrees F
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