Best Ever Zucchini Bread

A loaf of zucchini bread partially cut into slices on a wooden cutting board.

Best Ever Zucchini Bread

This super moist Zucchini Bread was adapted from my grandmother's recipe. No need to squeeze or dry the shredded zucchini—the extra moisture is welcome here!

Course Bread

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 306kcal

Author Meggan Hill

Ingredients

3/4 cup brown sugar packed
1/2 cup vegetable oil
2 eggs at room temperature (see note 1)
2 teaspoons vanilla extract
1 1/2 cups shredded zucchini (from 1 large, about 12 ounces, see note 2)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment and coat with nonstick spray (or grease and flour pan generously).
In a large bowl, add brown sugar, oil, eggs, and vanilla. With an electric hand mixer, or vigorously with a whisk by hand, beat until creamy, about 1 minute. Stir in shredded zucchini.
In a second bowl, stir together flour, baking powder, cinnamon, salt, and baking soda. And the flour mixture to the zucchini mixture and stir until just combined; do not over-mix. Scrape into prepared loaf pan.
Bake until the bread is firm and starts to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean with a few crumbs attached, about 50 to 60 minutes. Cool in pan for 10 minutes. Remove from pan, place on a rack, and cool completely.

Notes

Eggs: To quickly bring eggs to room temperature, place the eggs (still in their shells) in a small bowl and cover with warm water.
Zucchini: Trim the ends off the zucchini. Using the large holes of a box grater or with the large-holed shredder blade of a food processor, shred the zucchini. Measure out 1 1/2 cups and don't worry about squeezing or blotting the extra moisture.
Yield: This loaf of Zucchini Bread yields 8 slices.
Storage: Wrap in plastic wrap or store in a large plastic bag or airtight container at room temperature for up to 3 days or in the refrigerator for 1 week.

Nutrition