Go Back
+ servings
Zucchini bread loaf on white parchment paper with three slices leaning on each other
Print Recipe
4.88 from 16 votes

Zucchini Bread

This is simply the BEST Zucchini Bread online!  It is incredibly moist and tender with a melt in your mouth crumb that's filled with ripe summer zucchini flavor!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Snack
Cuisine: American
Servings: 12 servings
Calories: 251kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 /2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup grated zucchini

Instructions

  • Preheat oven to 325 degrees. Prepare loaf pan with non-stick baking spray then add parchment paper with flaps to the side to easily remove loaf once baked.
  • In a medium sized bowl, whisk together flour, ground cinnamon, salt, baking powder, and baking soda.
    Dry ingredients ready to bake a loaf of bread
  • In the bowl of your mixer, beat egg and egg yolk on high speed then add in granulated sugar and beat for 4 minutes.
  • Next slow down mixer to slow speed and add flour mixture then vegetable oil and grated zucchini. Mix until combined. The batter is super thick but this is ok.
    A mixer bowl with zucchini, oil and other ingredients ready to make a zucchini loaf of bread
  • Add batter to loaf pan and bake for 40-50 minutes or until toothpick inserted into center of loaf comes out clean.
    A loaf of bread fresh out of the oven
  • Cool for 10 minutes then remove from pan. Cool completely and serve.

Notes

For easy removal from the pan, I like to use parchment paper with flaps on the sides to ensure it comes out clean once baked.

Nutrition

Calories: 251kcal | Carbohydrates: 29g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 116mg | Potassium: 66mg | Sugar: 16g | Vitamin A: 65IU | Vitamin C: 1.8mg | Calcium: 15mg | Iron: 0.9mg