Put your bounty of zucchini to good use with this soft and delicious Zucchini Bread recipe (no yeast involved!). The recipe makes two loaves, one for now, and one for later! It is so flavorful and is filled with shredded zucchini, cinnamon and is a hit with the whole family.
Best Zucchini Bread
I’m Kristin from Yellow Bliss Road and today I’m sharing our family’s favorite Zucchini Bread recipe (we also love our Lemon Zucchini bread which is out of this world!) Cooking and baking have always been a part of family tradition. I love making new recipes that I just discovered, but there’s something to be said for tradition, too. My grandma loved to cook and bake, and she had several beloved recipes.
Thankfully we still have a lot of them, including this – her famous zucchini bread. It was such a favorite, that they published it in her old church cookbook. It really is that good, and I hope you enjoy it as much as we do.
As quick breads go, this one is definitely one of the best I’ve tried. It’s pretty easy to whip up, and you can customize it by adding different flavors like:
- shredded coconut
- mini chocolate chips
- orange or lemon zest
- or chopped walnuts.
You want to be careful not to over-mix once you add the flour, though. Just a few quick stirs is all it takes to combine the final ingredients. If you over-mix, you’ll end up with a dense bread, and that’s definitely not what you want.
How to Make Zucchini Bread
We love simple recipes and love that this zucchini bread is easy and so good. Here are the ingredients needed to make this easy zucchini bread:
- flour
- salt
- baking soda
- baking powder
- cinnamon
- eggs
- oil
- sugar
- brown sugar
- vanilla
- grated zucchini
- walnuts (optional)
Just a few simple steps and this bread will be ready in no time. Here is what you need to do to make it:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
If you’re making this bread in mini loaf pans, you’ll only need to bake it for 35-40 minutes. 😉
Easy Zucchini Bread
Nothing beats a delicious quick bread recipe! Yeast can be intimidating at times, so we love that when we have extra zucchini (or can get it on sale) we can whip up this simple bread recipe in no time. And what’s even better is that the kids don’t even realize they’re eating zucchini. I call that a mom win! ;D
For more easy, quick bread recipes, check out:
- Banana Split Bread
- Glazed Lemon Zucchini Bread
- Snickerdoodle Bread
- Cinnamon Sugar Quick Bread
- Blueberry Quick Bread
- Amish Bread
- White Chocolate Lemon Bread
- Glazed Almond Poppy Seed Bread
Zucchini Bread recipe
Put your bounty of zucchini to good use with this soft and delicious Zucchini Bread recipe (no yeast involved!). The recipe makes two loaves, one for now, and one for later! It is so flavorful and is filled with shredded zucchini, cinnamon and is a hit with the whole family.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon
- 2 eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 1/4 cup sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts optional
Instructions
-
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
-
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
-
Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
-
Bake for 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. NOTE: Bake for 35-40 minutes for mini loaf pans.
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I love zucchini bread! I’m definitely going to have to try this recipe next time we make it! Thanks for sharing with us Kristin! Head over to Yellow Bliss Road to see more of her amazing recipes!
*The pictures and recipe for this post were updated 5/3/2018.
Could I cut down on the sugar in zucchini bread without compromising on flavor? If so, how much?
Thanks,
Marianne
I honestly haven’t tried, so I’m not sure, without knowing. It would take some experimenting 🙂
Hi so I’m so excited to make this bread and I’m just about to mix all the ingredients together to make to make it and there is no mention of eggs in the ingredients yet the instructions say to mix eggs with oil ect. So I’m a little confused. I’m not sure how many eggs to add….
Really good toasted with some butter!