Zucchini Bread
Moist, tender quick bread studded with shredded zucchini and warm spices. Perfect for breakfast, snacks, or dessert—no yeast required.
- Total time
- 55 min
- Servings
- 8
- Calories
- 385
- Protein
- 4g
Ingredients
- 2 cups zucchini, coarsely shredded
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 large eggs
- ¾ cup vegetable oil
- 1.5 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Instructions
- 1
Preheat oven to 350°F. Grease a 9x5-inch loaf pan with oil or cooking spray.
- 2
Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
- 3
Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- 4
In a separate bowl, whisk together eggs and oil until pale and combined, ~1 minute.
- 5
Pour wet ingredients into dry ingredients and fold together with a spatula until just combined.
- 6
Fold in squeezed zucchini until evenly distributed throughout the batter.
- 7
Transfer batter to the prepared loaf pan. Smooth the top with a spatula.
- 8
Bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
- 9
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tools you’ll need
- 9x5-inch loaf pan
- large mixing bowl
- medium mixing bowl
- whisk
- spatula
- toothpick
- wire cooling rack
- kitchen towel
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