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Zucchini Bread Recipe

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4.3 from 7 reviews

This moist and flavorful zucchini bread recipe is a perfect way to use fresh zucchini. Infused with warm cinnamon and sweetened with both brown and granulated sugar, this homemade bread is easy to prepare and bakes into a tender loaf with a delightful texture. Ideal for breakfast, snack time, or a light dessert, this classic quick bread is a crowd-pleaser.

Ingredients

Dry Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon

Wet Ingredients

  • ½ cup (119ml) vegetable oil
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (approximately 152g) shredded zucchini

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined. Set this mixture aside.
  3. Cream Oils and Sugars: In a large bowl, add the vegetable oil, brown sugar, and granulated sugar. Stir well until the mixture is smooth and somewhat creamy.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated and smooth.
  5. Combine Dry Ingredients and Zucchini: Stir the dry flour mixture into the wet ingredients; the batter will be thick at first. Then fold in the shredded zucchini, which will loosen the batter to a more pourable consistency.
  6. Transfer and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes if using a 9×5-inch pan, or 55-65 minutes for an 8×4-inch pan. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean.
  7. Cool and Store: Allow the bread to cool completely in the pan before slicing or removing. Store covered at room temperature for up to 2 days, or freeze for up to 3 months for longer storage.

Notes

  • Make sure to squeeze excess moisture from the shredded zucchini if it’s very wet to avoid soggy bread.
  • For added texture, consider folding in chopped nuts or chocolate chips.
  • If you prefer less sweetness, reduce the sugar slightly.
  • Use fresh zucchini for best flavor; frozen and thawed zucchini is usually too watery.
  • Adjust baking time depending on your oven’s performance; start checking at the minimum time.

Find it online: http://bitezly.com/zucchini-bread-recipe-2/