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–+ servings
Best Zucchini Bread
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Best Zucchini Bread

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 loaves
Author Adapted by Pam / Original by Dash of Sanity

Equipment

  • 2 Loaf Pans
  • Wire Cooling Rack

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

Instructions

  • 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!