Description
This moist and flavorful zucchini bread is spiced with cinnamon and made with simple pantry staples—perfect for breakfast, snacking, or sharing.
Ingredients
1 ½ cups (186g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 ½ cups (approximately 152g) shredded zucchini
Instructions
1. Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix oil, sugars, eggs, and vanilla until smooth.
4. Add dry ingredients to wet and stir until just combined.
5. Fold in the shredded zucchini gently.
6. Pour batter into loaf pan and smooth the top.
7. Bake 50–60 minutes or until a toothpick comes out clean.
8. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t peel the zucchini—the skin melts into the batter.
Let shredded zucchini sit in a colander to reduce excess moisture.
Add chopped nuts or chocolate chips if desired.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 328
- Sugar: 27g
- Sodium: 238mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 41mg