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A freshly baked loaf of zucchini bread cooling on a wire rack.

Best way to grow perfect Zucchini Bread

This recipe yields a moist, flavorful zucchini bread with a perfect balance of spices. It's an excellent way to use up extra zucchini from your garden.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
Wet Ingredients
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini, squeezed dry
Optional Add-ins
  • 1 cup chopped walnuts or pecans
  • 1 cup chocolate chips
For Dusting
  • 2 tablespoons all-purpose flour
  • 1 tablespoon powdered sugar for serving (optional)

Equipment

  • Loaf pans (2)
  • Mixing bowls (medium and large)
  • Whisk or electric mixer

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease and flour two 8x4-inch loaf pans; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mixing
  1. In a large bowl, beat the eggs, oil, and sugar until well combined, then stir in the vanilla extract.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Fold in the shredded zucchini and any desired add-ins like nuts or chocolate chips.
Baking
  1. Divide the batter evenly between the prepared loaf pans.
  2. Bake for 40-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  3. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar before serving, if desired.

Notes

For best results, make sure to squeeze out as much moisture as possible from the shredded zucchini. This prevents the bread from becoming too soggy. Store leftover zucchini bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.