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Best Zucchini Bread Loaf

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A soft, moist zucchini bread loaf enhanced with cinnamon and sugar, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 1/2 cups shredded zucchini (about 1 medium)
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, whisk together eggs, packed brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
  3. Fold the shredded zucchini into the wet mixture until evenly distributed.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  5. Add dry ingredients to the wet mixture and fold together just until combined.
  6. Transfer batter to the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, squeeze out excess moisture from the zucchini. Optional additions include nuts or chocolate chips.

Nutrition

Find it online: https://www.simplefamilydishes.com/best-zucchini-bread-loaf/