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+ servings
Slices of zucchini bread leaning on one another.
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Zucchini Bread

This zucchini bread is a perfect spiced, moist sweet bread that is so delicious, and is the perfect way to use up any extra zucchini.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 12
Calories: 218kcal


  • 1 1/2 cups flour (spooned and leveled)
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini


  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5inch bread pan with nonstick spray.
  • Add the flour, cinnamon, baking soda, baking powder, and salt to a medium sized bowl and whisk them together.
  • In a medium sized bowl add the oil, and the sugars and whisk them together.
  • Add in the eggs and vanilla extract and whisk them into the sugar until just combined.
  • Add the wet ingredients to the dry ingredients and stir them until just combined.
  • Add the zucchini and fold it into the bread.
  • Scoop the batter into the prepared bread pan.
  • Bake the bread for 50-60 minutes, or until a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay, but no runny batter)
  • Remove the zucchini bread from the oven and let it cool in pan for 10 minutes. Then remove it from the pan to cool on a wire cooling rack completely.


**If your zucchini is extra large, cut it in half and scoop out the seeds before shredding.


Calories: 218kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 158mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg