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Zucchini Bread

This mouth-watering Zucchini Bread recipe is one you'll want to use over and over again!
Course Dessert, Side Dish, Snack
Cuisine American
Keyword zucchini bread, zucchini bread recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 slices in 2 loaves
Calories 339kcal
Author Chelsea

Equipment

  • 2 (7.5 x 3.5 inches) bread loaf pans

Ingredients

  • 2 cups (419g) white sugar
  • 3 large eggs
  • 1 cup (190g) vegetable oil
  • 3 cups (377g) flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2-3 teaspoons cinnamon
  • 2 cups (254g) shredded zucchini (shredded on the small side of the grater)
  • 1 teaspoon vanilla extract

Instructions

  • Lightly grease and flour two bread pans; set aside.
  • Preheat the oven to 350 degrees F. Beat the sugar and eggs until well incorporated. Add in the oil and mix well.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Add cinnamon to taste preference - if you really like cinnamon use 3 teaspoons.
  • Slowly add the dry ingredients to the wet ingredients and beat until just combined. Over-beating or overstirring will result in dense bread.
  • Stir in the shredded zucchini and vanilla. Spread the batter into the bread pans - both should be about 3/4 full.
  • Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.
  • Allow to cool for about 5-10 minutes and then remove from the pan and allow to finish cooling. Each loaf makes 10 slices. See post for freezing/storing instructions.

Nutrition

Calories: 339kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 190mg | Potassium: 112mg | Fiber: 1g | Sugar: 24g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg