The Worlds Best Zucchini Bread Recipe

Ingredients

• 2 Eggs (large, room temperature)
• 1 cup Granulated Sugar (fine granulated)
• 0.5 cup Vegetable Oil (neutral oil such as canola or vegetable)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1.5 cups All-Purpose Flour (sifted)
• 2 teaspoons Ground Cinnamon (freshly ground for best flavor)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Baking Soda (aluminum‑free)
• 1 teaspoon Baking Powder (double‑acting)
• 1.25 cup Zucchini (shredded, excess moisture squeezed out)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Prepare Loaf Pan

   Grease the loaf pan with a thin layer of oil or butter and line the bottom with parchment paper for easy removal.

   Time: PT3M

3. Shred Zucchini

   Wash the zucchini, trim the ends, and shred using the large holes of a box grater. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.

   Time: PT5M

4. Beat Eggs and Sugar

   In a large mixing bowl, beat the two eggs with one cup of granulated sugar until the mixture is smooth, pale, and slightly thickened.

   Time: PT3M

5. Add Oil and Vanilla

   Add ½ cup vegetable oil and 1 tsp vanilla extract to the egg‑sugar mixture and beat briefly to combine.

   Time: PT2M

6. Combine Dry Ingredients

   In a separate bowl whisk together 1½ cups sifted flour, 2 tsp ground cinnamon, ½ tsp salt, ½ tsp baking soda, and 1 tsp baking powder.

   Time: PT3M

7. Mix Wet and Dry

   Gradually add the dry ingredient mixture to the wet mixture, stirring on low speed until just combined. Stop mixing as soon as no dry streaks remain.

   Time: PT2M

8. Fold in Zucchini

   Gently fold the shredded zucchini into the batter until evenly distributed.

   Time: PT1M

9. Transfer to Pan

   Pour the batter into the prepared loaf pan and smooth the top with a spatula.

   Time: PT2M

10. Bake

    Place the pan in the center of the oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

    Time: PT45M

    Temperature: 350°F

11. Cool

    Allow the bread to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

30g

Fat

7g

Fiber

2g

Ingredient Substitutions

• Instead of Eggs: egg replacer, flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Granulated Sugar: coconut sugar, honey (reduce other liquids by 1/4 cup)
• Instead of Vegetable Oil: melted unsalted butter, coconut oil (use melted)
• Instead of Vanilla Extract: vanilla bean (scrape seeds), almond extract (use 1/2 tsp)
• Instead of All-Purpose Flour: whole wheat flour (use 1 1/4 cups), gluten‑free flour blend (1:1 substitution)
• Instead of Ground Cinnamon: ground nutmeg (1 tsp), allspice (1 tsp)
• Instead of Salt: sea salt
• Instead of Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
• Instead of Zucchini: shredded carrots, pumpkin puree (1/2 cup)

Equipment Needed

• Mixing Bowl
• Whisk or Electric Mixer
• Measuring Cups
• Measuring Spoons
• Box Grater
• 9x5‑inch Loaf Pan
• Parchment Paper (optional)
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature (350°F).
• Beat eggs and sugar until smooth and pale.
• Do not over‑mix the batter after adding dry ingredients.
• Bake until a toothpick comes out clean; avoid under‑ or over‑baking.

Chef Tips from the Video

• Add a handful of chopped walnuts or pecans for extra crunch.
• For a sweeter glaze, brush the hot loaf with a simple sugar‑water mixture immediately after baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.

Freezer: Slice, wrap each piece in freezer‑safe wrap, and freeze for up to 2 months.

Room temperature: If covered, can sit at room temperature for up to 2 days.

Make-Ahead Tips

• The bread can be baked a day ahead; store wrapped at room temperature or refrigerated.
• Freeze individual slices; reheat in a toaster or microwave before serving.

Frequently Asked Questions