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The Best Zucchini Bread

Best Zucchini Bread

This truly is the best zucchini bread that I’ve ever made. I found this recipe online at Dash of Sanity who shared her grandmother’s recipe for this wonderful quick bread. I love that this recipe uses simple ingredients thrown together to make the most delicious zucchini bread that is really moist and flavorful. No chocolate, no nuts, just zucchini, and some cinnamon. Simple. Perfect. My kids and I had a slice while the bread was still warm and we all had loved it. This will be my new go-to zucchini bread recipe and I love that it makes two loaves because they disappear quickly.

Best Zucchini Bread

How to Make the Best Zucchini Bread

Preheat the oven to 375 degrees. Coat two loaf pans with cooking spray.

Combine the flour, cinnamon, baking soda, salt, and baking powder in a small bowl; mix until well combined.

In a separate large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined. Add the zucchini and mix well.

Gradually add the flour mixture to the zucchini mixture until just combined. Divide the batter between two loaf pans evenly.

Bake for 40-50 minutes, or until a tester inserted in the center and comes out clean.

Remove from the oven and allow to cool on a wire rack for 5 minutes before removing from the pan and continue to cool on the wire rack for 15 minutes. Slice and serve. Enjoy!

Best Zucchini Bread

Best Zucchini Bread

Best Zucchini Bread

Servings: 2 loaves
Author: Adapted by Pam / Original by Dash of Sanity

Equipment

  • 2 Loaf Pans

Ingredients

  • 3 cups flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp baking powder
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 4 cups zucchini, finely shredded, liquid drained *3-4 zucchinis

Instructions

  • Preheat the oven to 375 degrees. Coat two loaf pans with cooking spray.
  • Combine the flour, cinnamon, baking soda, salt, and baking powder in a small bowl; mix until well combined. 
  • In a separate large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
  • Add the zucchini and mix well. 
  • Gradually add the flour mixture to the zucchini mixture until just combined. Divide the batter between two loaf pans evenly.
  • Bake for 40-50 minutes, or until a tester inserted in the center and comes out clean.
  • Remove from the oven and allow to cool on a wire rack for 5 minutes before removing from the pan and continue to cool on the wire rack for 15 minutes. Slice and serve. Enjoy!
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4 Comments

  1. This looks terrific! And zucchini is so good at this time of the year, we’re having it several times a week. We’ll have to add this to our cooking rotation. 🙂 Thanks!

  2. Shockingly, I haven’t made zucchini bread at all yet this summer!! Need to get this into the breakfast rotation.