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5 from 5 votes

Morning Glory Farm Zucchini Bread

Morning Glory Farm's famous zucchini bread recipe is a moist and tender summer treat that takes advantage of the season's bountiful produce!
Course Breakfast, Snack
Cuisine American
Keyword Easy Zucchini Bread, zucchini bread, Zucchini Bread Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings 1 loaf (about 12 slices)
Calories 215kcal
Author Blair Lonergan

Ingredients

  • 1 cup grated zucchini
  • ½ cup vegetable oil (or substitute with other mild cooking oil, such as canola or avocado oil)
  • 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 oven to 325°F. Grease a 8 ½-inch x 4 ½-inch loaf pan with nonstick spray.
  • In a large bowl, mix together zucchini, oil, eggs, and vanilla extract.
  • Whisk sugar into the zucchini mixture until the sugar completely dissolves and the mixture is creamed together.
  • In a separate bowl, sift together 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 batter to prepared pan.
  • Bake for approximately 55 minutes, or until bread springs back when gently pressed in middle and a toothpick inserted in the center comes out clean.

Notes

  • Recipe slightly adapted from Morning Glory Farm.
  • I use a large box grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater so that the zucchini has a finer texture. You can also use a food processor to shred the zucchini if you like.
  • Don't squeeze the zucchini dry before adding it to the batter. That extra liquid will help to keep the loaf moist.
  • Use either canola oil, vegetable oil, or avocado oil. You want a neutral oil that will not flavor the bread, so don't use olive oil. Feel free to substitute with melted unsalted butter if you prefer.
  • Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense bread.
  • To check if the loaf is done, insert a toothpick deep into the center of the bread and make sure that it comes out clean. Don’t cook the loaf for too long, or it may dry out.

Nutrition

Serving: 1slice | Calories: 215kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 251mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 13mg | Iron: 0.9mg