Description
This moist and flavorful zucchini bread is a perfect way to use fresh summer zucchini. With a tender crumb and just the right balance of sweetness and spice, this homemade classic is quick to prepare and bakes into a delicious loaf that’s great for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
Sugars
- 1 cup (200 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
Wet Ingredients
- 3/4 cup (164 g) vegetable oil (canola oil recommended)
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Main Ingredient
- 2 1/2 cups grated zucchini, gently pressed to remove excess moisture but not squeezed aggressively
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch (or 8 1/2 x 4 1/2-inch) loaf pan with non-stick spray or use the butter and flour method to prevent sticking.
- Mix Dry and Sugars: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, kosher salt, light brown sugar, and granulated sugar. Stir these dry ingredients together to ensure even distribution.
- Add Wet Ingredients: Add the vegetable oil, vanilla extract, and the two room temperature eggs to the bowl with dry ingredients. Stir until well combined into a thick batter.
- Incorporate Zucchini: Fold in the grated zucchini gently to combine with the batter. The mixture will become thinner and easier to pour once the zucchini is added.
- Pour Batter Into Pan: Transfer the batter into the prepared loaf pan, smoothing out the top for even baking.
- Bake: Place the pan in the preheated oven and bake for about 65-75 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs, but no wet batter. If the bread is browning too quickly, tent the top loosely with foil for the last 10-15 minutes to prevent burning.
- Cool and Serve: Let the zucchini bread cool in the pan for a few minutes before transferring it onto a wire rack to cool completely. Slice and serve once cooled slightly.
Notes
- Do not squeeze the grated zucchini aggressively as some moisture should remain to keep the bread moist.
- If your bread browns too quickly, covering it with foil during the last part of baking prevents burning.
- Room temperature eggs help create a more uniform batter.
- Using a mixture of brown and granulated sugar enhances the flavor and moisture balance.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate to prolong freshness.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg
