The Best Zucchini Bread

This truly is the best zucchini bread recipe I’ve ever made. I found this easy quick bread 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, which 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 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

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

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 evenly between two loaf pans.

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

Remove from the oven and allow to cool on a wire rack for 5 minutes.

Remove the bread from the pan and continue to cool on the wire cooling rack for 15 minutes.

Slice and serve. Enjoy!