Zucchini Bread

5 from 15 votes

This no-fuss zucchini bread is our favorite way to eat our veggies. It's tender and delicious with the perfect hint of cinnamon!

Prep Time10

Cook Time50

Cool Time20

Total Time1 20

Course: Bread

Cuisine: American

Servings: loaves

Author: Kristyn Merkley

Ingredients

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
1 cup vegetable oil
1¼ cups sugar
1 cup packed light brown sugar
1 tablespoon vanilla extract
2 cups grated zucchini, do not wring out
½-1 cup chopped walnuts, optional

Instructions

Preheat the oven to 325°F. Grease and flour two 9x5-inch loaf pans and set aside.
Sift flour, cinnamon, salt, baking powder, and baking soda into a medium bowl.
In a large bowl, beat eggs, oil, sugars, and vanilla with a hand mixer. Add sifted ingredients to the wet ingredients and beat well (batter will be a little thick). Fold in zucchini and nuts until well combined. Pour batter evenly into the prepared pans.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 20 minutes, then remove from the pans and cool completely before serving.

Video

Notes

Recipe Tips.

Many recipes say to wring out the zucchini, but this recipe relies on the liquid to ensure the bread is soft and moist.
Instead of making large loaves, we sometimes use mini loaf pans and bake them for 35–40 minutes.
This recipe can be used to make zucchini muffins (bake at 350°F for 20-25 minutes), or we have another recipe for Zucchini Muffins that we love!

Store the cooled bread in an airtight container or ziploc bag at room temperature for 3-4 days, 5-7 days in the refrigerator, or wrap with plastic wrap and again with aluminum foil and freeze for up to 3 months.

Nutrition