Print

Print Recipe

A soft, moist zucchini bread with a gentle cinnamon warmth, made with a balance of white and brown sugar and grated zucchini for a tender crumb. Perfect for autumn gatherings, breakfast treats, or casual sharing.

Ingredients

Scale
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 0.5 cup (110g) vegetable oil
  • 0.75 cup (150g) granulated sugar
  • 0.5 cup (100g) packed brown sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (220g) grated zucchini (with skin, do not squeeze liquid)

Instructions

  1. Grate zucchini using medium holes of a box grater until you have 2 cups (220g) loosely packed; do not squeeze out the liquid.
  2. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and sugar begins to dissolve.
  3. Sift together the flour, baking soda, salt, and ground cinnamon.
  4. Gently stir the dry ingredients into the wet ingredients until just combined, stopping when no dry flour streaks remain to avoid overmixing.
  5. Fold the grated zucchini into the batter with a spatula until evenly distributed.
  6. If prepping ahead, chill the mixed batter in the refrigerator for up to 4 hours before baking.
  7. Grease a 9×5-inch loaf pan and pour in the batter, smoothing the top.
  8. Bake at 350°F (175°C) for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. If edges brown but the center is wet, tent the loaf with foil and bake for an additional 5-10 minutes.
  10. Cool the bread in the pan for 10 minutes then transfer to a wire rack to finish cooling.

Notes

For a lighter version, swap vegetable oil with unsweetened applesauce (note it yields a denser loaf)., Add 0.5 cup semi-sweet chocolate chips or toasted walnuts/pecans for variation., Batter can be baked as muffins at 350°F (175°C) for 18-22 minutes., Half batch uses 0.75 cup flour and 1 egg; bake for ~40 minutes in an 8×4 inch pan., Double batch requires adjusted salt and cinnamon (1.5x original) and longer baking at 325°F if using one large pan., Store wrapped tightly in plastic in fridge up to 5 days or freeze sliced with parchment up to 3 months., Avoid overmixing to prevent a tough crumb., Do not squeeze grated zucchini to retain moisture., Peel and seeds can remain; they do not affect texture or taste.

Nutrition

Find it online: https://cookingcrumbs.com/easy-zucchini-bread-in-75-minutes/