The Best Zucchini Bread Recipe (2025)
This zucchini bread recipe creates a moist, tender loaf packed with cinnamon and vanilla flavor. Perfect for breakfast, snacks, or gifting, it’s a simple way to use up garden zucchini. Ready in just over an hour, it’s a family favorite that’s easy for beginners and rewarding for seasoned bakers.
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Servings: 12 Slices
Calories: 220kcal
Cost: $6
Equipment
- 1 Box grater – for shredding zucchini
- 1 9x5-inch loaf pan – greased and floured
- 2 Mixing bowls – one for dry, one for wet ingredients
- 1 Wire cooling rack – for cooling loaf
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups shredded zucchini about 1 medium
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Wash and dry zucchini. Shred using a box grater and lightly squeeze out excess moisture.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs with both sugars until smooth. Stir in oil and vanilla.
- Gradually fold dry mixture into wet mixture until just combined.
- Gently fold in shredded zucchini.
- Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack. Slice when completely cool.
Notes
For extra flavor, fold in 1/2 cup chocolate chips or chopped nuts before baking. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 220kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g