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Zucchini Bread

Zucchini bread with tender jade-flecked crumb bakes into a moist, golden loaf by folding well-squeezed shredded zucchini into spiced batter. Soft texture stays fresh for days with proper cooling and tight wrapping.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 3 eggs Large
  • 1 cup vegetable oil
  • 1.75 cup granulated sugar
  • 1 tbsp vanilla extract
Zucchini
  • 2 cup shredded zucchini Packed

Equipment

  • 2 sheet pan

Method
 

Prep the oven and pans
  1. Preheat the oven to 325°F and grease two loaf pans, setting them aside for filling.
  2. Squeeze excess moisture from the shredded zucchini using a clean towel until it feels less wet.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
Mix the wet ingredients
  1. Beat the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet mixture, then stir in the shredded zucchini until just incorporated.
  2. Divide the batter between the loaf pans and bake for 50-60 minutes at 325°F until a toothpick comes out clean.
Cool and serve
  1. Cool in the pans for 10 minutes, then transfer to a wire rack to cool further before slicing.

Notes

To keep the loaf tender, squeeze the shredded zucchini thoroughly so the center bakes up instead of turning soggy. Wrap cooled loaves tightly and store at room temperature for up to 5 days; freeze for up to 3 months. For a dietary swap, use a neutral plant-based oil and check that your baking powders are gluten-free if needed.