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A freshly baked loaf of zucchini bread, golden brown and inviting.

Best way to grow perfect Zucchini Bread

A delightful and moist zucchini bread recipe, perfect for using up your garden's bounty.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini

Equipment

  • oven
  • 9x5 inch loaf pan
  • large bowls
  • whisk
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mixing
  1. In a separate bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until well combined.
  2. Add the wet ingredients to the dry ingredients and mix until just combined, then fold shredded zucchini into the batter.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.