The Best Easy Zucchini Bread
The absolute best basic zucchini bread recipe—incredibly moist, soft, and loaded with freshly grated zucchini. It freezes perfectly and welcomes any of your favorite sweet mix-ins.
Ingredients
- 1 ½ cups 186g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 119ml vegetable oil
- ¾ cup 150g packed brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 ½ cups approximately 152g shredded zucchini
Instructions
- Preheat your oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan using nonstick cooking spray or butter.
- Whisk the flour, baking powder, baking soda, and salt together in a small bowl, then set aside.
- In a large bowl, add the vegetable oil, brown sugar, and granulated sugar. Stir together until completely smooth.
- Mix the cinnamon, eggs, and vanilla extract into the sugar mixture.
- Stir the dry flour mixture into the wet ingredients; the batter will be quite thick. Add the shredded zucchini and stir until fully combined. The batter will loosen up and become pourable as you stir the squash in.
- Pour the prepared batter into your greased loaf pan. Bake for 50-60 minutes if using a 9x5-inch pan, or 55-65 minutes if using an 8x4-inch pan, until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before removing it from the pan or slicing. Store covered for up to 2 days or freeze for up to 3 months.
Notes
Enjoy this classic quick bread plain or customize it by adding half a cup of your choice of chocolate chips or chopped nuts.
Tried this recipe?Let us know how it was!