Zucchini Bread
This delicious homemade zucchini bread is so tender and moist, with the perfect amount of sweetness!
Okay friends, I promised you a few more delicious zucchini recipes, and I’m excited to share another one with you today. This delicious and tender zucchini bread is by far the best I’ve ever had, and it’s super easy to make, too! It just uses one bowl (yay for less dishes to clean!) and it’s simple to make using pantry staples. Depending on the amount of zucchini you have on hand, you could easily double or triple the recipe and make some loaves to share with friends (or keep it for yourself – I’m not here to judge!). I made a loaf for my family and a second for my husband to share with his unit at the hospital, and there were rave reviews all around.
I haven’t always been the biggest fan of zucchini bread in the past, but this recipe is awesome! The bread is so tender and moist, and not overwhelmingly sweet. It keeps really well over several days, and if anything the texture improves on the second day and the bread gets even more delicious. My kids have already asked me to make this bread again several times, and with the abundance of zucchini from our garden this year, it’s an easy yes!
Zucchini Bread
Print Recipe
Ingredients
- 2 cups grated zucchini
- 2 eggs
- 2/3 cup canola oil
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups flour
Instructions
- Preheat the oven to 350. Grease a loaf pan with cooking spray, then line with parchment paper. In a large bowl, mix together the zucchini, eggs, oil, brown sugar, sugar, and vanilla. Add the salt, cinnamon, baking soda, baking powder, and flour, and mix until just combined. Pour the mixture into the prepared loaf pan and spread evenly. Bake 55-60 minutes, until a toothpick inserted in the center comes out clean. Let cool before serving.
