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–+ servings
Zucchini bread cake loaf on the table with slice missing to show the inside of the bread.
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4.93 from 26 votes

Zucchini Bread

This Zucchini Bread is incredibly moist and tender with a melt in your mouth crumb that's filled with ripe zucchini flavor!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Snack
Cuisine: American
Servings: 12 servings
Calories: 251kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • 1 cup grated zucchini drained of all water/ use paper towels
US Customary - Metric

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.
  • In the bowl of your mixer fitted with a whisk attachment, 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.
  • Add batter to loaf pan and bake for 40-50 minutes or until toothpick inserted into center of loaf comes out clean.
  • Cool for 10 minutes then remove from pan. Cool completely and serve.

Notes

Use Fresh Zucchini. Frozen zucchini contains a great deal more water so it's not a good idea to substitute it in this recipe.
Prep Your Pan. Be sure to spray the pan very well and line it with parchment paper to make it easier to remove from the pan after baking.
Cool in the Pan First. The zucchini loaf cake will still be cooking when you first take it out of the oven. It's still quite soft and fragile so let it cool in the pan for about ten minutes before you try to remove it. This way you avoid it falling apart.
Don't Over Mix. Make sure to use low speed when adding the flour and mix only enough to incorporate all the ingredients. Mixing too much may make it tough.
Avoid Grating Too Large: Medium or small sized holes works best to cook the zucchini so that it's there but not overpowering.

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