Zucchini Bread Recipe

4.70 from 36 votes

My Grandma's Zucchini Bread recipe is not only easy, but bakes up moist and full of comforting flavor. It makes two loaves and freezes well.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Servings:

Calories: 268kcal

Author: Julie Clark

Equipment

Loaf pan

Ingredients

1 cup canola oil 8 ounces
2 cups granulated sugar 400 grams
2 teaspoons vanilla extract 8 grams
3 large eggs
2 cups grated zucchini
3 cups all-purpose flour 390 grams
1 teaspoon salt 5 grams
1 teaspoon baking soda 5 grams
1 teaspoon baking powder 4 grams
1 teaspoon ground cinnamon 3 grams

Optional topping:

1/4 cup granulated sugar 50 grams
1 tablespoon ground cinnamon 8 grams

Instructions

Preheat the oven to 325ºF. Grease and flour a 8.5x4.5" loaf pan.
In a large mixing bowl, whisk together the oil, sugar, eggs, vanilla and zucchini in a bowl. Set aside. 1 cup canola oil, ,2 cups granulated sugar, 2 teaspoons vanilla extract, 3 large eggs, 2 cups grated zucchini
In a separate medium bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
Add the flour mixture to the wet ingredients and mix with a rubber spatula just until combined. Do not over mix.
Divide the batter between the two prepared pans.
In a small bowl, mix together the cinnamon sugar topping. Sprinkle over the top of the batter. 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. The internal temperature of the bread should be about 200ºF. Allow the bread to cool on a wire rack.

Video

Notes

You'll need one medium zucchini or two small ones. If the zucchini is extra large with big seeds, you may want to cut out and discard the very center of the zucchini to get rid of the seeds. If they are small, they'll just grate right into the bread and no one will know the difference.
Add in 1 cup of nuts, raisins, or chocolate chips, as desired. Our favorite addition is mini chocolate chips.
Storage Instructions. Store in an airtight container on the counter for up to 48 hours. Freeze the loaf whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 2 loaves, each cut into 10 slices. One serving is 1 slice of zucchini bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition