Classic Zucchini Bread

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 1 medium zucchini)

Steps

1. 1 Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
2. 2 In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. 3 In a large bowl, beat eggs, sugars, oil, and vanilla until well combined.
4. 4 Stir dry ingredients into wet ingredients until just combined. Fold in zucchini.
5. 5 Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6. 6 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For nutty flavor, add 1/2 cup of chopped nuts to the batter.
• Grating zucchini and squeezing out excess moisture can prevent overly dense bread.
• Substitute applesauce for oil for a healthier twist.
• Add chocolate chips or dried fruit for extra texture and flavor.
• Bread is done when it reaches an internal temperature of 210°F.

Storage

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Freeze for up to 3 months. Reheat slices in a toaster or oven.

Serving Suggestions

• Serve with a pat of butter and a cup of coffee.
• Pair with cream cheese frosting for a treat.
• Enjoy with a scoop of vanilla ice cream for a dessert upgrade.
• Slice thinly and toast for zucchini bread French toast.

FAQ