Whether you have a surplus of summer squash from the garden or simply want a sweet, snackable treat, this zucchini bread is an easy, delicious solution. The recipe comes together quickly—just stir the ingredients together—and uses shredded zucchini, which keeps the loaf moist and gives it a tender crumb.
Zucchini Bread
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Ingredients
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (112 grams) neutral oil
- 2 large eggs (100 grams), room temperature
- 1 teaspoon vanilla extract
- 2 cups (320 grams) shredded unpeeled zucchini (about 2 large zucchini)
- 2¼ cups (281 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
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Preheat the oven to 350°F (180°C). Prepare an 8½ x 4½-inch loaf pan by spraying it with baking spray that contains flour, then line it with parchment paper so the edges hang over the sides for easy removal.
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In a large bowl, whisk together the granulated and light brown sugars, oil, eggs, and vanilla until smooth. Stir in the shredded zucchini until evenly distributed.
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In a separate medium bowl, whisk the all-purpose flour with baking powder, salt, and cinnamon. Fold the dry ingredients into the wet ingredients gradually, mixing until just combined and moistened. Transfer the batter to the prepared pan and spread it evenly with an offset spatula or the back of a spoon. Tap the pan gently on a countertop lined with a kitchen towel to settle the batter and remove any large air pockets.
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Bake until a wooden pick inserted in the center comes out clean and an instant-read thermometer reads at least 205°F (96°C), about 1 hour and 15 minutes. Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhang to lift it from the pan and transfer the bread to a wire rack to cool completely before slicing.
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