Zucchini Bread

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Zucchini bread is one of my favorite ways to use up garden zucchini, especially in the summer when the counters are overflowing with it. I don’t know about you, but I love having a sweet loaf resting on my counter to snack on throughout the week or day. It’s sweet but not too sugary, perfectly spiced with cinnamon, and unbelievably moist.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Servings: servings

Author: Krista Teigen

Equipment

1 9x5-inch loaf pan

Ingredients

2 cups all purpose flour can sub half for whole wheat; for gluten-free, use a 1:1 gluten-free baking flour
2 tsp cinnamon
1½ tsp baking powder
½ tsp salt
1¼ cup sugar sub half with brown sugar for a deeper flavor
1 cup vegetable oil sub for melted butter or coconut oil
2 eggs sub with flax eggs for egg-free
2 tsp vanilla extract
2 cups grated zucchini

Instructions

Preheat the oven to 350°F.
In a bowl, whisk together the flour, cinnamon, baking powder, and salt.
2 cups all purpose flour, 2 tsp cinnamon, 1½ tsp baking powder, ½ tsp salt
In a separate larger bowl, combine the sugar, oil, eggs, and vanilla extract. Stir in the zucchini.
1¼ cup sugar, 1 cup vegetable oil, 2 eggs, 2 tsp vanilla extract, 2 cups grated zucchini
Add the dry ingredients to the wet ingredients and stir together until just mixed.
Pour the batter into a greased 9x5 loaf pan.
Bake for 60-65 minutes or until a toothpick comes out clean from the center of the bread.
Let the bread cool in the pan. Then, slice when ready to eat.

Video

Nutrition