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5 from 1 vote
Zucchini Bread
Sweet Zucchini Bread
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 Servings
  • 2 eggs
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini peeled, seeded
  1. Preheat your oven to 350 degrees F. Grease a 4x8 loaf pan with cooking spray or butter. Set aside.
  2. Grate your zucchini using a box grater. Peel and seed the zucchini if it’s a large zucchini. Transfer the zucchini to a colander. Set it aside for about 20 minutes to drain excess liquid from the zucchini.
  3. In a medium mixing bowl, whisk together the eggs, sugar and vegetable oil. Add in the vanilla extract. Mix until combined.
  4. In a separate bowl, combine the flour, baking powder, baking soda and cinnamon. Add the flour mixture into the bowl with the wet ingredients. Stir together.
  5. Add the zucchini to the bowl and stir everything together until well incorporated.
  6. Pour the batter into the greased loaf pan.
  7. Cook in the preheated oven for about 55-60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.
  8. Transfer the pan to a baking rack to cool for about 10 minutes before removing the loaf. Allow the loaf to cool completely on the baking rack.
Recipe Notes

Tip: wrap zucchini bread in plastic food wrap to keep fresh on counter for up to 5 days. Optional: Stir in 1 cup of chocolate chips to loaf along with zucchini