Zucchini Bread

Rocco Fuhrman

This ultra-moist zucchini bread combines warm spices, shredded zucchini, and pantry staples for a tender, flavorful loaf that’s easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 24 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 256

Ingredients Method Notes

Ingredients

Dry Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon

Wet Ingredients

3 large eggs
1 cup vegetable oil
2.25 cups white sugar
3 teaspoons vanilla extract

Add-ins

2 cups shredded zucchini firmly packed, moisture squeezed out
1 cup chopped walnuts optional

Method

Preheat your oven to 325°F (165°C). Lightly grease two 8x4-inch loaf pans with oil and dust them with flour.
In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
In another bowl, beat the eggs, vegetable oil, white sugar, and vanilla until smooth and well combined.
Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Fold in the shredded zucchini and chopped walnuts until evenly distributed.
Divide the batter evenly between the prepared loaf pans. Bake for 40 to 60 minutes, or until a toothpick comes out clean.
Cool in pans for 20 minutes. Run a knife around the edges and turn the loaves out onto a wire rack. Let cool completely before slicing.

Notes

For a chocolatey twist, add 1 cup of chocolate chips. Use gluten-free flour for a GF option. Muffins can be made by baking the batter in a muffin tin at 350°F (177°C) for 20-24 minutes.

Nutrition Facts (Per Serving)