Easy Zucchini Bread

Zucchini bread on a cooling rack with a slice cut off.

5 from 1 vote

This Easy Zucchini Bread recipe is an easy and delicious way to sneak more vegetables into your diet. It’s moist and not overly sweet with a hint of cinnamon.

Prep Time10

Cook Time35

Total Time45

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: easy zucchini bread, zucchini bread

Servings:

Calories: 295kcal

Author: Ryan Allen

Ingredients

3 large eggs
2 cups granulated sugar
¾ cups canola oil
2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 cups all-purpose flour
3 cups zucchini grated/drained
4 tsp cinnamon

Instructions

Preheat oven to 325℉—line two 8x4 inch bread pans with parchment paper. Grease and lightly flour each pan. Set aside.
Mix together eggs, canola oil, vanilla extract, and sugar.
Add in cinnamon, salt, baking soda, and baking powder. Mix well.
Slowly mix in flour until well combined. (mixture will be thick)
Add the zucchini in 1 cup at a time, mixing well in between adding each cup.
Divide the batter equally between each pan.
Bake for 35-45 minutes until you can poke a toothpick in the center, and it comes out clean.
Cool and enjoy!

Notes

- Make muffins: Scoop the batter into a muffin pan! Reduce the baking time by 10-15 minutes, depending on your oven.

- Use room temperature ingredients: To get the best batter consistency, ensure your ingredients are at room temperature. Eggs are a perfect example, as they mix better when they aren’t cold.

- Don’t over-mix the batter: With each step, only mix until the ingredients are combined. Over-mixing the bread may cause it to become dry and dense.

Nutrition