Description
The Best Zucchini Bread is a quick bread that will be quickly eaten! It is perfectly moist and delicious!
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently pressed
Instructions
- Preheat: Preheat the oven to 350°F.
- Prepare Pan: Prepare a 9×5 (or 8 1/2 x 4 1/2-inch) loaf pan with non-stick spray or the butter & flour method.
- Mix Base: Add all the ingredients to a bowl, except for the zucchini, and stir to incorporate.
- Add Zucchini: Add the shredded zucchini to the mixture and stir until combined.
- Pour: Pour into the prepared pan.
- Bake: Bake until a toothpick comes out clean, about 65-75 minutes.
- Cool: Let the bread cool slightly before cutting and serving.
Notes
Use medium to small zucchini for maximum moisture. Glass bakeware is recommended for more even heating. If the loaf browns too quickly, use a foil tent for the last 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Dessert, Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 458 kcal
- Sugar: 35 g
- Sodium: 410 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg