Easy Zucchini Bread

4.82 from 322 votes

Best Ever Zucchini Bread recipe that really lives up to the name! This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices.

Prep Time15

Cook Time50

Total Time1 5

Course: Quick Bread

Cuisine: American

Keyword: Best Ever Zucchini Bread recipe

Servings:

Calories: 298kcal

Author: Jessica & Nellie

Ingredients

1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil you can substitute applesauce for 1/2 the oil
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated zucchini you can add a little more, I always do!
1 cup chopped walnuts

Instructions

Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325°F.
In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes.
Proceed to pour the batter into the prepared pans.
Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. (See below for my method on making sure loaves are completely cooked!)
When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool. Slice, serve and enjoy!

Video

Notes

Recipe yields 2 loaves.

How to make sure your bread is completely cooked: I use a cooking thermometer! Your bread should register 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn't sink, but should instead remain well-shaped with a rounded top.

Nutrition