The Worlds BEST Zucchini Bread

Ingredients

• 1.25 cup Zucchini (shredded, skins removed for hidden veggie effect)
• 1 cup White Sugar (granulated)
• 2 large Eggs (room temperature)
• 0.5 cup Vegetable Oil (neutral oil such as canola or soybean)
• 1 teaspoon Vanilla Extract (pure or imitation)
• 1.5 cup All-Purpose Flour (can use self‑rising flour, omit baking powder if using self‑rising)
• 2 teaspoon Ground Cinnamon (regular household cinnamon)
• 0.5 teaspoon Salt (table salt)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda

Instructions

1. Preheat Oven & Prepare Pan

   Set the oven to 350°F (175°C) and let it preheat while you prepare the loaf pan. Lightly spray the loaf pan with cooking spray or grease with butter.

   Time: PT5M

   Temperature: 350°F

2. Shred Zucchini

   Peel the zucchini (optional) and shred it using a hand‑crank chopper, box grater, or food processor. Measure out 1 ¼ cups of shredded zucchini.

   Time: PT10M

3. Measure Dry Ingredients

   In a small bowl, combine 1 ½ cups flour, 2 tsp cinnamon, ½ tsp salt, 1 tsp baking powder, and ½ tsp baking soda. Stir to distribute evenly.

   Time: PT3M

4. Measure Wet Ingredients

   Gather 1 cup white sugar, ½ cup vegetable oil, 1 tsp vanilla extract, and 2 large eggs.

   Time: PT2M

5. Cream Sugar and Eggs

   In the mixing bowl, add the sugar and eggs. Using the hand mixer on medium speed, beat until the sugar is mostly dissolved and the mixture looks slightly frothy.

   Time: PT2M

6. Add Oil and Vanilla

   Pour in the ½ cup vegetable oil and 1 tsp vanilla extract. Mix on low until just combined.

   Time: PT1M

7. Incorporate Dry Ingredients

   Add the dry‑ingredient mixture to the wet mixture. Stir on low speed just until no flour pockets remain.

   Time: PT2M

8. Fold in Zucchini

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

   Time: PT2M

9. Transfer to Pan

   Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

   Time: PT1M

10. Bake

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

    Time: PT45M

    Temperature: 350°F

11. Cool & Test Doneness

    Remove the loaf from the oven and let it cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Insert a toothpick; it should emerge clean.

    Time: PT5M

12. Slice, Serve or Freeze

    Slice the loaf. Serve fresh, store in the refrigerator for up to 5 days, or proceed to the freezing step.

    Time: PT10M

13. Freeze for Long‑Term Storage

    Wrap the whole loaf tightly in two layers of aluminum foil, then place it in a gallon‑size freezer zip‑lock bag. Press out excess air with a straw or by hand, seal, label with date, and store in the freezer for up to 1 year.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g