Zucchini Bread Recipe
This Zucchini Bread Recipe (Moist) comes together with simple pantry ingredients and stays moist for days. Fresh zucchini keeps every slice tender and soft, while the cozy cinnamon flavor makes it ideal for breakfast, snacking, or dessert.
Servings: 12 servings
Ingredients
- 3 eggs at room temprature
- 1 cup oil
- 1 cup granulated sugar
- 3 teaspoons pure vanilla extract yes, that much!
- 2 ½ cups flour
- 3 teaspoons cinnamon yes, that much!
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups zucchini grated, skin on
Instructions
- Preheat your oven to 350°F. Lightly grease one large loaf pan or two smaller pans.
- In a large bowl, beat the eggs until they become light and foamy. This step gives the bread a better rise and softer texture.
- Add the oil, sugar, and vanilla. Mix until smooth and fully combined.
- Whisk in the flour, cinnamon, baking soda, and salt so everything is evenly distributed. Stir gently until just combined - do not overmix or the bread will be dense.
- Grate the zucchini on the medium holes of a box grater (no need to peel), then lightly measure it without packing it down. No need to squeeze out the moisture.
- Pour the batter into your prepared pan(s), smoothing the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t squeeze the zucchini - the moisture is what makes this bread so tender
- Sprinkle cinnamon sugar on top before baking for a subtle crisp top
- This bread tastes even better the next day once the flavors deepen
Nutrition
Calories: 347kcal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
