Zucchini Bread Recipe
This truly is the best zucchini bread recipe you will ever make. Moist, fluffy, and perfectly spiced, it’s a testament to how simple ingredients can create something extraordinary. After extensive testing, I’ve perfected this method to ensure a tender crumb without the fuss of squeezing the zucchini dry. It’s a must-bake for anyone with a summer surplus, yielding two loaves perfect for sharing or freezing.
PrintZucchini Bread
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini ((about 2 small))
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts ((or pecans))
Instructions
- Preheat your oven to 350˚F and grease two 8×4-inch loaf pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, add the grated zucchini, oil, eggs, and vanilla. Mix well to combine.
- Add the dry ingredients and walnuts to the zucchini mixture. Gently fold until JUST combined. Do not overmix.
- Divide the batter between two loaf pans and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. I like to cover them with aluminum foil after 30 minutes so that the tops do not get too dark.
- Let the bread cool in the pan(s) for 15 minutes before transferring them to a wire rack to cool completely.
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
