Description
Indulge in The BEST Zucchini Bread Recipe, a delightful quick bread that perfectly marries the natural sweetness of zucchini with warm cinnamon spice. This moist and tender loaf is not only easy to prepare but also versatile enough for breakfast, snacks, or dessert. Bite into its rich flavor and enjoy it fresh out of the oven, toasted with butter, or even as a unique sandwich base. Ideal for utilizing surplus zucchini from your garden, this recipe is sure to impress family and friends alike!
Ingredients
Scale
- 2¼ cups granulated sugar
- 1 cup canola or vegetable oil
- 3 large eggs
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 325°F (160°C) and grease two 8×4-inch loaf pans.
- In a mixing bowl, combine granulated sugar, canola oil, eggs, and vanilla extract; mix until smooth.
- Gradually add flour, cinnamon, salt, baking soda, and baking powder to the wet ingredients; stir until just combined.
- Gently fold in the grated zucchini until evenly distributed.
- Divide the batter between the prepared loaf pans, filling each no more than two-thirds full.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Cool in pans for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg