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Zucchini Bread Recipe

This foolproof zucchini bread recipe yields a perfectly moist, lightly spiced quick bread that's sure to become a family favorite.
It's an excellent way to use up abundant summer zucchini, and the recipe is easily customizable with optional add-ins like chocolate chips or dried fruit.
The bread stays fresh for days and freezes beautifully, making it a convenient make-ahead treat.
You'll get two beautifully golden loaves of zucchini bread, each one moist, flavorful, and packed with the goodness of fresh zucchini. These loaves are perfect for sharing, freezing for later, or indulging in throughout the week.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 2 loaves (about 12 slices per loaf)

Equipment

  • Two 9x5 inch loaf pans
  • Large mixing bowl
  • Medium mixing bowl
  • Grater
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Wire cooling rack

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 1/4 cups granulated sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini about 2-3 medium zucchini
  • 1 cup chopped walnuts optional

Instructions
 

  • Preheat your oven to 325°F (165°C). Grease and flour two 9x5 inch loaf pans.
  • In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
  • In a large bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
  • Fold the grated zucchini into the wet ingredients.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • If using, fold in the chopped walnuts.
  • Divide the batter evenly between the prepared loaf pans.
  • Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 20 minutes, then remove from pans and cool completely on a wire rack.

Notes

Nutritional Facts (per slice, assuming 24 slices total):
• Calories: 220
• Total Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 23mg
• Sodium: 170mg
• Total Carbohydrates: 29g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 3g
Keyword banana bread, cake, zucchini, zucchini bread