Best Zucchini Bread Recipe
Moist, fluffy, and warmly spiced—this easy zucchini bread is perfect for breakfast, snacks, or gifting. It’s a foolproof recipe that makes two tender loaves using simple pantry ingredients.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 3 large eggs
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini unpeeled, un-drained
- 1½ cups chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease or line two 8×4-inch loaf pans.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, combine eggs, oil, vanilla, and grated zucchini. Stir until well mixed.
- Fold dry ingredients into wet ingredients until just combined. Add walnuts if using.
- Divide batter evenly between the two pans.
- Bake for 50–60 minutes. Check with a toothpick—if it comes out with a few crumbs, it’s done.
- Cool in pans for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t squeeze the zucchini—it keeps the bread moist.
- Use parchment paper for easier cleanup.
- For muffins, bake at 350°F for 20–25 minutes.
- To freeze: Wrap cooled loaves tightly and freeze up to 3 months.
Nutritional Facts (per slice, based on 24 servings)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 23g |
| Sugars | 13g |
| Protein | 3g |
| Fat | 12g |
| Saturated Fat | 2g |
| Fiber | 1g |
| Sodium | 160mg |
| Vitamin C | 2mg |
| Iron | 1mg |