Easy Zucchini Bread

Square side shot of a loaf of sliced zucchini bread on a white serving tray.

5 from 6 votes

A moist, warmly spiced zucchini bread inspired by the famous loaves at Morning Glory Farm on Martha's Vineyard. The one-bowl recipe comes together with about 10 minutes of prep and bakes up tender every time!

Course Breakfast, Snack

Cuisine American

Keyword Easy Zucchini Bread, zucchini bread, Zucchini Bread Recipe

Prep Time 10

Cook Time 1

Cooling Time 1

Total Time 2 10

Servings slices

Calories 260kcal

Author Blair Lonergan

Equipment

8 ½ x 4 ½-inch loaf pan

Ingredients

1 cup grated zucchini
½ cup vegetable oil (or substitute another mild oil, such as canola or avocado)
2 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder

Instructions

Preheat the oven to 325°F. Grease an 8½ x 4½-inch loaf pan with nonstick spray.
In a large bowl, stir together the grated zucchini, oil, eggs, and vanilla extract.
Whisk the sugar into the zucchini mixture until the sugar completely dissolves and the mixture is creamed together.
In a separate bowl, sift together the flour, salt, cinnamon, baking soda, and baking powder.
Add the sifted dry ingredients to the wet ingredients. Stir just until combined. The batter should be smooth, with the exception of the shredded zucchini.
Transfer the batter to the prepared pan and smooth the top.
Bake for about 60-65 minutes, or until the bread springs back when gently pressed in the center and a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

Keys to a moist, tender loaf. Don't squeeze the zucchini dry. The extra liquid keeps the loaf moist. Stir the batter just until the streaks of flour disappear so the bread doesn't turn out dense and tough.
Doneness cues. The loaf is done when a toothpick inserted in the center comes out clean and the top springs back when gently pressed.
Oil and pan notes. Use a neutral oil like vegetable, canola, or avocado. Skip olive oil because the flavor will come through. Melted unsalted butter also works. A light-colored metal pan bakes the most evenly. Dark pans and glass dishes run hotter, so start checking the loaf about 10 minutes early.
Mix-ins. Stir about ½ cup of chopped nuts, raisins, dried cranberries, or chocolate chips into the batter for extra flavor and texture.
Storage. Wrap tightly in plastic wrap or foil. Keeps at room temperature for 2 to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.

Nutrition