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Zucchini Bread Recipe

Zucchini Bread Recipe

Learning to make old fashioned zucchini bread is a fun journey into healthy baking. It turns a simple summer veggie into a tasty treat. You can make 10 servings in just 1 hour and 15 minutes, each with only 166 calories.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 166 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 0.75 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini approximately 2 small zucchinis

Instructions
 

  • Preheat the oven to 325°F.
  • In a large bowl, combine 3 cups of all-purpose flour, 2 teaspoons of cinnamon, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  • In another bowl, whisk together 1 cup of vegetable oil, 1 1/2 cups of cane sugar, 3 large eggs at room temperature, and 1 tablespoon of vanilla extract.
  • Stir in the grated zucchini.
  • Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  • Pour the batter into two 9x5 inch loaf pans.
  • Bake for 40 to 55 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Notes

    • Do not peel the zucchini unless it is very large. The skin adds color and nutrients.
    • To enhance moisture, substitute 1/4 cup of oil with applesauce or Greek yogurt.
    • Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a warm, spiced flavor.
    • Mix in 1/2 cup of shredded coconut, 1/4 cup of poppy seeds, or 1/4 cup of peanut butter for variation.
    • Store at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
 
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Keyword zucchini bread, homemade bread, easy zucchini recipe, moist zucchini bread