This Zucchini Bread is deliciously moist and flavorful and combines the natural goodness of zucchini with a hint of warm spices like cinnamon. Plus, it's easy!

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Easiest  Zucchini Bread

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Prep Time: 15 Min

Cook Time: 50 mins 

Ingredients

Zucchini Bread Dry Ingredients – ▢3 - 4 cups - all purpose flour (adding more flour, results in less moist bread) – ▢1 tsp. - sea salt – ▢1 tsp. - baking soda – ▢1 tsp. - baking powder – ▢3 tsp. - ground cinnamon – ▢1 cup - organic sugar – ▢1 ¼ cup - brown sugar Zucchini Bread Wet Ingredients – ▢3 - eggs – ▢3 tsp. - vanilla extract – ▢¾ cup - olive oil – ▢3 cups or 2 small zucchini

Step 1

Preheat your oven to 350 ℉ (180 ℃).

Step 2

In a bowl, combine all the dry ingredients: all-purpose flour, sea salt, baking soda, baking powder, and ground cinnamon. Whisk them together using a hand whisker. Set aside.

Step 3

Rinse and grate the zucchini. Use a carrot grater, box grater, or food processor. Set aside.

Step 4

In a large bowl of an electric mixer, beat eggs, sugar, and brown sugar on high for 5 minutes or until the batter is pale in color. Add vanilla and oil, and beat on medium speed just until combined. Stir in the dry ingredients in two additions, alternating with adding shredded zucchini. Mix gently on low for 2 minutes or until combined.

Step 5

Grease two 9 x 5-inch loaf pans with unsalted butter. Pour half of the batter into one pan and the other half into the second pan.

Step 6

Bake both loaves at 350 ℉ (180 ℃) for 50 minutes. Use a toothpick to test the doneness - it should come out with moist crumbs. Remove from the oven and let the bread cool in the pans for 10 minutes. Then transfer the bread onto a wire cooling rack to cool completely before slicing.

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