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Best Zucchini Bread

A warm, fragrant loaf of zucchini bread that is easy to make and filled with comfort and sweetness, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grate the zucchini finely for best results.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil Chill before mixing.
  • 3 pieces eggs Use chilled eggs for better mixing.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can be substituted with whole wheat flour.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Feel free to experiment with spices.
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two loaf pans.
Mix Wet Ingredients
  1. In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Mix well.
Mix Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Ingredients
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Divide the batter evenly between the two prepared loaf pans.
Bake
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

Notes

For serving, slice while warm and pair with cream cheese. Optionally add walnuts or chocolate chips. Can be stored at room temperature for 3-4 days or in the fridge for a week. For longer storage, wrap tightly and freeze for up to 3 months.