Zucchini Bread

Zucchini Bread is a summertime classic, and this recipe is our family’s favorite. Perfectly moist and packed with the delicious flavors of brown sugar, cinnamon, and vanilla, this is our go-to recipe and the perfect way to use up that fresh summer squash!

Ahhh… Zucchini Bread. It’s one of those things that elicits fond memories from childhood. From the aroma of brown sugar and cinnamon as it bakes to the delicious flavor when you cut into it fresh from the oven.

For many of us, it was as much a part of our childhood as Banana Bread or Blueberry Muffins. And if there’s one thing we know, it’s that not all recipes are created equal.

The perfect Zucchini Bread requires the perfect balance of moisture and has a healthy dose of cinnamon and vanilla. I’ve been tweaking this recipe for months… and let’s just say my family is obsessed.

As soon as it comes out of the oven, they’re begging for a slice. And I can’t even blame them! It’s THAT good!

Here’s what you’ll LOVE about this recipe:

• Made with mostly pantry ingredients
• A great way to sneak in veggies
• Perfect for breakfast or an after school snack
• Oven-ready in under 10 minutes
• Easy to customize according to your tastes
• A great way to use up all that zucchini from your garden!

Ingredients

I love this recipe because it’s made almost exclusively with ingredients you already have in your pantry! If you have a garden, you may already have the zucchini, too. And if not, it’s probably the only thing you’ll need to grab from the grocery store!

• 2 c. finely grated zucchini (about 2 small zucchini)
• 2 eggs
• 1/2 c. canola oil
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 1 tsp. vanilla
• 2 c. all purpose flour
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/8 tsp. baking powder

Instructions

The only equipment needed for this recipe is measuring cups, measuring spoons, a grater, 2 mixing bowls, a spoon for stirring, and a greased loaf pan. No mixer required!

1. Preheat oven to 350° F.
2. In a medium mixing bowl, combine zucchini, eggs, oil, sugars, and vanilla. Mix well.
3. In a separate mixing bowl, combine dry ingredients. Mix well.
4. Stir dry ingredients into wet ingredients just until combined.
5. Pour batter into greased loaf pan; bake at 350° for 55-65 minutes, until toothpick inserted in center comes out clean.

Recipe variations

There are tons of different ways to customize zucchini bread according to your family’s tastes. Here are some of our favorite ideas… feel free to share your ideas in the comments!

• Add 3/4 c. chocolate chips
• Add 1/2 c. chopped walnuts
• Stir in 1-2 Tbsp. grated lemon zest
• Add 1/2 c. raisins or craisins
• Add 1/4 tsp. ground nutmeg

Storing & freezing

Zucchini Bread can be stored, covered, at room temperature for up to one week. It also freezes beautifully! To freeze, let it cool completely, then wrap it tightly in aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.

Related recipes

Quick breads are some of our favorite breakfast recipes! We love them because they’re quick and easy to make, they don’t require yeast, and the flavor possibilities are endless. Here are some more delicious ones to try:

• Lemon Zucchini Bread
• Strawberry Banana Bread
• Pumpkin Chocolate Chip Bread
• Apple Bread
• Fresh Strawberry Bread
• Glazed Mimosa Bread
• Carrot Apple Bread
• Coconut Rum Banana Bread

Zucchini Bread

Zucchini Bread is a summertime classic, and this recipe is our family's favorite. Perfectly moist and packed with the delicious flavors of brown sugar, cinnamon, and vanilla, this is our go-to recipe and the perfect way to use up that fresh summer squash!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 283kcal

Author: Cathy Trochelman

Ingredients

• 2 c. finely grated zucchini about 2 small zucchini
• 2 eggs
• 1/2 c. canola oil
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 1 tsp. vanilla
• 2 c. all purpose flour
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/8 tsp. baking powder

Instructions

1. Preheat oven to 350° F.
2. In a medium mixing bowl, combine zucchini, eggs, oil, sugars, and vanilla. Mix well.
3. In a separate mixing bowl, combine dry ingredients. Mix well.
4. Stir dry ingredients into wet ingredients just until combined.
5. Pour batter into greased loaf pan; bake at 350° for 55-60 minutes or until toothpick inserted in center comes out clean.

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Cholesterol: 37mg | Sodium: 208mg | Fiber: 1g | Sugar: 19g