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