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Zucchini Bread

Zucchini bread with shredded zucchini folded into a cinnamon-spiced batter bakes into a moist, tender loaf. This one-bowl method delivers a golden crumb that stays soft for days.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 2 cup shredded zucchini, squeezed dry Squeeze well to avoid sogginess.
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Place the loaf pan on a sheet pan to catch any drips while baking.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined.
Mix wet ingredients
  1. Mix the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
Combine batter
  1. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
  2. Stir in the shredded zucchini until the batter looks evenly speckled.
Bake
  1. Pour the batter into the prepared loaf pan and level the top.
  2. Bake for 50-55 minutes at 350°F until a toothpick inserted in the center comes out clean.
Cool
  1. Cool in the pan for 10 minutes, then turn out onto a rack to cool before slicing.

Notes

Squeeze the shredded zucchini very well so the loaf bakes up moist, not soggy. Wrap tightly once fully cooled to keep zucchini bread soft for up to 5 days in the fridge; freeze for up to 2 months. For a lighter option, use half granulated sugar and replace the vegetable oil with an equal amount of unsweetened applesauce.