I just love easy bread recipes! This Zucchini Bread Recipe uses 2 ½ cups of shredded zucchini but my kids don't notice it because it works so well with this bread recipe. So whether you love veggies or avoid them, give this moist and delicious zucchini bread a try.
You will also love our Zucchini Pumpkin Bread.
Zucchini Bread Recipe
Ingredients to make 2 loaves of zucchini bread:
- 3 cups of flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 eggs
- ½ cup vegetable oil
- ½ cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 2 ½ cups of shredded zucchini
Preheat oven to 325 degrees and spray two loaf pans.
Combine flour, baking soda, salt, baking powder and cinnamon in a large bowl.
In another large bowl, beat together eggs, oil, applesauce, vanilla and white and brown sugars.
Pour the dry ingredients into the bowl with the wet ingredients and mix thoroughly until a batter forms.
Add the shredded zucchini to the batter. Shredding zucchini is not a kid job so be sure to handle it yourself. I use this grater to make shredding the zucchini easy.
Mix the zucchini into the batter until it is evenly distributed.
Divide batter among 2 loaf pans and bake at 325 degrees for 55 minutes.
After the zucchini bread comes out of the oven, remove from pans and place on cooling racks to cool.
Even my veggie avoiding kids gobbled up this zucchini bread! You don't taste the zucchini at all. My kids knew it was in there because they helped to make it, but if you wanted to make this zucchini bread recipe yourself and not tell them, I will keep it a secret.
I love this bread fresh out of the oven with some butter slathered on it, but it keeps well for 3-4 days wrapped in foil and left on the counter. You can also freeze the extra to enjoy on those busy mornings. This batter works well for muffins too though you would need to adjust the cooking time. I would keep an eye on them and remove from the oven when a toothpick inserted in a muffin comes out clean.
FAQs For Zucchini Bread Recipe
Nope! Just wash and grate the zucchini - there’s no need to peel it. The skin softens as it bakes and blends right into the bread.
Wrap it tightly or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze it.
Yes! Let it cool completely, then wrap it in plastic wrap and foil or place it in a freezer bag. It keeps well in the freezer for up to 3 months.
📖 Recipe
Zucchini Bread Recipe
Video
Ingredients
- Ingredients to make 2 loaves of zucchini bread:
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 eggs
- ½ cup vegetable oil
- ½ cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 2 ½ cups shredded zucchini
Instructions
- Preheat oven to 325 degrees and spray two loaf pans.
- Combine flour, baking soda, salt, baking powder and cinnamon in a large bowl.
- In another large bowl, beat together eggs, oil, applesauce, vanilla and white and brown sugars.
- Pour the dry ingredients into the bowl with the wet ingredients and mix thoroughly until the batter forms.
- Add the shredded zucchini to the batter.
- Mix the zucchini into the batter until it is evenly distributed.
- Divide batter among 2 loaf pans and bake at 325 degrees for 55 minutes.
- After the zucchini bread comes out of the oven, remove from pans and place on cooling racks to cool.
Nutrition
For more bread recipes check out:
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