Zucchini Bread

This mouth-watering zucchini bread recipe is one you'll want to use over and over again!

Course Dessert
Cuisine American
Keyword zucchini bread, zucchini bread recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 loaves
Calories 187 kcal
Author Chelsea


  • 2 (7 and 1/2 x 3 and 1/2) bread pans

Zucchini Bread

  • 2 cups white sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2-3 teaspoons cinnamon
  • 2 cups shredded zucchini (shredded on the small side of the grater)
  • 1 teaspoon vanilla extract


  1. Lightly grease and flour two bread pans and set aside.

  2. Preheat the oven to 350 degrees F. Beat the sugar and eggs until well incorporated. Add in the oil and mix well.

  3. In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Add cinnamon to taste preference - if you really like cinnamon do 3 teaspoons and less if you like it less.

  4. Slowly add the dry ingredients to the wet ingredients and beat until just combined. Over-beating or over stirring will result in a denser bread.

  5. Stir in the shredded zucchini and vanilla. Add mixture to the bread pans - both should be about 3/4ths the way full.

  6. Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.

  7. Allow to cool for about 5-10 minutes and then remove from the pan and allow to continue to cool or eat it while it's hot! See post for freezing/storing instructions.