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Zucchini Bread Recipe

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Ingredients

Scale
  • 1 ½ cups (186g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (119ml) vegetable oil
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 ½ cups (approximately 152g) shredded zucchini

Instructions

  1. Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
  2. Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  3. Add oil and both sugars to a large bowl. Stir until smooth.
  4. Mix in cinnamon, eggs, and vanilla extract.
  5. Stir in flour mixture, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
  6. Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
  7. Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

Find it online: https://www.rapidrecipes.blog/best-zucchini-bread-recipe-2/