Zucchini Bread Recipe
This zucchini bread is ultra-moist, lightly spiced, and incredibly simple to make. Perfect for first-time bakers and a great way to use fresh zucchini.
Ingredients
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease two 8×4-inch loaf pans and line with parchment paper.
- Beat eggs and sugar together until light and fluffy.
- Add vegetable oil, then stir in vanilla and grated zucchini.
- In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon.
- Mix dry ingredients into wet mixture until just combined.
- Fold in chopped pecans if using.
- Divide batter evenly between the two loaf pans.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before transferring to a wire rack.
Notes
Zucchini bread stays moist for days—store wrapped at room temperature. For a twist, add mini chocolate chips or swap pecans for walnuts.