Go Back

Classic Homemade Zucchini Bread

Classic homemade zucchini bread with jade-green speckles and a tender, moist crumb made with shredded zucchini. This easy quick bread mixes in one bowl and bakes until a center toothpick comes out clean.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.75 cup all-purpose flour Measure level for best texture.
Vegetable oil
  • 0.5 cup vegetable oil Use neutral oil for a soft crumb.
Granulated sugar
  • 1 cup granulated sugar Helps tenderize and sweeten.
Large eggs
  • 2 large eggs Room temperature helps the batter mix smoothly.
Baking soda
  • 1 tsp baking soda Distributes lift evenly through the loaf.
Shredded zucchini
  • 2 cup shredded zucchini, excess liquid squeezed out Squeeze well so the loaf bakes up—not gummy.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Squeeze the shredded zucchini to remove excess liquid.
Mix the batter
  1. Whisk the eggs, oil, and sugar until smooth.
  2. Stir in the squeezed shredded zucchini until evenly distributed.
  3. Fold in the all-purpose flour and baking soda until just combined; stop mixing as soon as no dry streaks remain.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean (lightly golden and set around the edges).
  3. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Squeeze out moisture from the zucchini for the best texture (gummy centers happen when liquid is left in). Store wrapped in the fridge up to 4 days; freeze tightly wrapped up to 3 months. For a dietary swap, use a plant-based egg substitute in a 1:1 exchange to make it egg-free (texture may be slightly softer).