The BEST Zucchini Bread Recipe
Indulge in the delightful experience of baking The BEST Zucchini Bread Recipe, a moist, tender loaf that perfectly balances sweetness with a hint of spice. This easy-to-follow recipe is not only ideal for using up fresh zucchini from your garden but also makes for a comforting breakfast or snack to share with family and friends. Each slice offers a warm blend of cinnamon and sugar, making it a deliciously satisfying treat any time of day. Enjoy it plain, topped with cream cheese, or even toasted for an extra crispy finish!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2¼ cups granulated sugar
- 1 cup canola or vegetable oil
- 3 large eggs
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 325°F (160°C) and grease two 8×4-inch loaf pans.
- In a large mixing bowl, combine granulated sugar, canola oil, eggs, and vanilla extract until smooth.
- Gradually add all-purpose flour, ground cinnamon, salt, baking soda, and baking powder; stir until just combined.
- Fold in the grated zucchini gently.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in pans for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://cookingwithmia.com/the-best-zucchini-bread-recipe-2/