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Sliced homemade zucchini bread Recipe loaf on parchment paper with a moist tender crumb

Zucchini Bread

This zucchini bread bakes up soft and moist with warm cinnamon flavor and plenty of fresh grated zucchini. It is an easy way to use up fresh zucchini, and there is no need to peel or squeeze it. This recipe makes two tender loaves, perfect for sharing or freezing.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 20 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 237
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups All Purpose Flour or use 1:1 gluten free flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 2 tsp Ground Cinnamon
Wet Ingredients
  • 3 Large Eggs room temperature
  • 1 cup Extra Light Olive Oil or canola or vegetable oil
  • 1 1/2 cups Granulated Sugar
  • 1 tbsp Vanilla Extract
Zucchini and Add Ins
  • 3 cups Grated Zucchini from about 1 lb or 2 medium zucchini
  • 1 cup Chopped Walnuts or Pecans optional

Equipment

  • 2 8x4 Inch Metal Loaf Pans Buttered and lined with parchment paper
  • 1 Box grater For grating zucchini on the large holes
  • 1 Medium Mixing Bowl For dry ingredients
  • 1 Large Mixing Bowl For wet ingredients
  • 1 Wire Cooling Rack For cooling loaves after baking

Method
 

  1. Prepare the Pans – Preheat the oven to 350 degrees Fahrenheit. Butter two 8x4 inch metal loaf pans and line with parchment paper for easier lifting.
  2. Mix the Dry Ingredients – In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. Mix the Wet Ingredients – In a separate large mixing bowl, whisk together the eggs, oil, sugar, and vanilla until well blended. Add the flour mixture and stir with a spatula just until combined. Do not overmix, the batter will be thick.
  4. Fold in the Zucchini – Grate the zucchini using the large holes of a box grater. Fold the grated zucchini and nuts, if using, into the batter. It will look thick at first, then loosen as the zucchini is incorporated.
  5. Bake – Divide the batter between the prepared pans and bake at 350 degrees Fahrenheit for 50 to 60 minutes, starting to check at 50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool – Cool in the pans for 10 to 15 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Grate 3 cups of zucchini using the large holes of a box grater. Do not squeeze or drain the zucchini, and do not pack it into the measuring cup. Use two 8x4 inch metal loaf pans for best results, since bake time may vary if using glass pans. You can add up to 1 cup of add ins like chopped nuts, dried fruit, chocolate chips, or orange zest, though the nutrition label above does not include these optional add ins. Let the bread cool completely before storing so condensation does not make it sticky. Cover and keep at room temperature for 2 to 3 days, or refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave.