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
Instructions
- Step: Preheat the oven to 350°F.
- Step: Prepare a 9×5 (or 8 1/2 x 4 1/2-inch) loaf pan with non-stick spray or the butter & flour method.
- Step: Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate.
- Step: Add the shredded zucchini to the mixture to the bowl, and stir until combined.
- Step: Pour into the prepared pan.
- Step: Bake until a toothpick comes out clean, about 65-75 minutes.
- Step: Let the bread cool slightly before cutting and serving.
Notes
Use medium to small zucchini for maximum moisture. Glass bakeware is recommended for even heating. Store wrapped in foil or plastic for 1-2 days at room temperature, or up to a week in the refrigerator. Can be frozen for 3 months.
- 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: 32 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg