5 from 21 votes
How to Make the BEST Zucchini Bread
This zucchini bread uses grated zucchini, eggs, canola oil, and a blend of sugars and warm spices to create a moist loaf with tender crumb and subtle sweetness. The batter is mixed gently to maintain softness and baked in loaf pans until fully set but still moist inside. The spices and vanilla add depth, making this bread a comforting treat that incorporates fresh produce in a baked good.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
16
Calories:
325 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 cups zucchini about 12 ounces, grated
- 3 egg large
- 1 cup canola oil
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions
- Prepare two 8 ½" X 4 ½" loaf pans with non-stick baking spray and preheat the oven to 325°F.
- Grate the zucchini on the large grates of a box grater and set aside.
- In a large bowl, use an electric hand mixer to beat the eggs and oil until creamy yellow and frothy. Add the white sugar, brown sugar, and vanilla, and mix well. Use a heavy wooden spoon or spatula to fold the grated zucchini into the egg mixture just until the zucchini is coated.
- Sift the dry ingredients into the wet, then mix by hand just until the ingredients come together. A few streaks of flour is okay. Do not over mix the batter or the center of the bread will sink and become tough.
- Divide the batter evenly between the two loaf pans. Bake for 50-60 minutes or until the bread pulls away from the sides of the loaf pan and a cake tester, wooden skewer, or toothpick inserted into the middle of the bread comes out clean.
- Cool the loaves in the pan for 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Cup of Yum
Notes
- The bread freezes well for up to 3 months, making it convenient for later enjoyment.
- Add 1 cup chocolate chips or chopped pecans or walnuts to the batter for added texture and flavor.
- For sweeter bread, incorporate ½ cup drained crushed pineapple into the wet ingredients.
- Alternatively, replace the brown sugar entirely with white sugar for a different sweetness profile.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
31mg
(10%)
Sodium
157mg
(7%)
Potassium
102mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
77IU
(2%)
Vitamin C
3mg
(3%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 157mg | 7% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.