Zucchini Bread

This classic zucchini quick bread is tender, moist and easy to make. It’s my go-to zucchini bread recipe.
photo of a loaf of Zucchini Bread with three slices

Over the last few weeks I’ve shared quite a few zucchini dessert recipes including chocolate zucchini bread, zucchini brownies and flourless zucchini brownies. I’ve since received several requests for a regular zucchini bread recipe. So today I’m sharing an old favorite.

I made this recipe for the first time nine years ago and it’s still my go-to recipe for zucchini bread. The bread is very moist and tender. Everything can be mixed by hand so you don’t need a mixer.

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Unlike my chocolate zucchini desserts, you will see little flecks of green when you cut into the bread. But I actually quite like that, since my favorite color is green.
close-up photo of Zucchini Bread

Recipe Tips

  • You do not need to wring the zucchini dry before adding it.
  • If you like nuts in your quick bread, you can add them as well.
  • If you prefer less sweet desserts, you can reduce the sugar amount to 2 cups.

Zucchini Bread

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 2 loaves

This zucchini bread is moist, tender and easy to make. I love the little flecks of green in the bread after it bakes.

Ingredients:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 1/4 cups granulated white sugar
  • 3 tsp vanilla extract
  • 2 cups thinly shredded zucchini

Directions:

  1. Preheat oven to 325°F. Grease two 8 x 4 inch loaf pans.

  2. In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon.

  3. In a large bowl, combine the eggs, oil, sugar, and vanilla. Whisk until smooth. Add in the dry ingredients and stir until completely mixed. Fold in the zucchini. Divide batter into the prepared loaf pans.

  4. Bake the loaves for 40 to 60 minutes or until a toothpick inserted comes out clean. Allow loaves to cool in pan before removing. Store uneaten zucchini bread in fridge or freezer.

Notes:

  • Recipe from All Recipes
  • You do not need to wring the zucchini dry before adding it.
  • If you like nuts in your quick bread, you can add them as well.
  • If you prefer less sweet desserts, you can reduce the sugar amount to 2 cups.
  • Two loaves are approximately 20 slices. For the nutrition estimate, I used one slice as a serving.
Nutrition Facts
Zucchini Bread
Amount Per Serving (0.05 of recipe)
Calories 266 Calories from Fat 107
% Daily Value*
Total Fat 11.9g 18%
Saturated Fat 9.2g 46%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.5g
Cholesterol 27.9mg 9%
Sodium 191.2mg 8%
Total Carbohydrates 37.8g 13%
Dietary Fiber 0.9g 4%
Sugars 22.6g
Protein 3.3g 7%
Vitamin A 1%
Vitamin C 9%
Calcium 3%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Zucchini Bread. Very moist and tender quick bread. Easy to make, no mixer required. This is my go-to zucchini bread recipe.

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