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    Home / Recipes / Breads

    Easy Zucchini Bread

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    Zucchini Bread is a delicious and easy way to use an abundance of zucchini. This sweet Zucchini Bread is delicious any time of day—its perfectly cooked crust has just the right amount of sweet crispness to balance the moist and soft center. Serve it with whipped butter for a satisfying breakfast or snack, or freeze to enjoy all year.

    Overhead shot of a loaf of zucchini bread with a slice being spread with clotted cream and text Zucchini Sweet Bread, recipes and ideas using zucchini

    For more great ways to use zucchini

    Jump to:
    • Ingredients to make Zucchini Bread
    • Equipment
    • 📖 Recipe

    Ingredients to make Zucchini Bread

    Ingredients for zucchini bread on a counter.
    • zucchini
    • sugar
    • vegetable oil
    • vanilla
    • eggs
    • all-purpose flour
    • baking soda
    • ground cinnamon
    • baking powder

    See recipe card for quantities.

    Equipment

    Although you can use any kind of loaf pan, I get the best results with stoneware. Properly seasoned stoneware loaf pans give zucchini bread the perfect crust and evenly heat the bread while cooking.

    📖 Recipe

    Overhead shot of a loaf of zucchini bread with a slice being spread with clotted cream and text Zucchini Sweet Bread, recipes and ideas using zucchini

    Zucchini Bread

    5 from 2 votes
    Zucchini Bread is a delicious and easy way to use an abundance of zucchini. This sweet Zucchini Bread is perfect any time of day.
    AuthorAuthor: Mary Ann
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    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Bread
    Servings 20 slices
    Calories 213

    Ingredients
      

    • 3 zucchini
    • 1-⅔ cups sugar
    • ⅔ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking powder
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    Instructions

    • Heat oven to 350 degrees.
    • Grease bottoms only of 2 9x5x3-inch loaf pans.
    • Cut off the stem end of each zucchini and shred the zucchini.
      3 zucchini
    • Crack eggs and add to a large bowl and beat until just mixed.
      4 eggs
    • Add zucchini, sugar, oil, and vanilla to eggs and mix.
      1-⅔ cups sugar, ⅔ cup vegetable oil, 2 teaspoons vanilla extract
    • In a separate bowl, mix flour, baking soda, cinnamon, and baking powder.
      3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon baking powder
    • Add dry ingredients to zucchini mixture and stir gently until well mixed.
    • Pour into prepared loaf pans.
    • Bake 50 to 60 minutes (until knife inserted in center comes out clean).
    • Cool in pan for 10 minutes.
    • Loosen sides of loaves and remove from pans.

    Notes

    Zucchini bread will last up to a year in the freezer if wrapped tightly to prevent air from being locked in the wrap. I suggest cooling completely, then securing tightly with plastic wrap and then wrapping in foil. Label with the name and date.

    Nutrition per serving

    Calories: 213 calCarbohydrates: 32 gProtein: 3 gFat: 8 gSodium: 124 mgFiber: 1 gSugar: 17 g
    Easy Zucchini Bread
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    Posted by Mary Ann on October 13, 2023; Updated on October 15, 2023Filed Under: Breads, Bulk Cooking/Freezer Cooking Recipes

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    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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