Go Back
Best Zucchini Bread

The Best Zucchini Bread Recipe

My mom's classic, summertime-perfect zucchini bread recipe made with grated zucchini, vanilla, cinnamon, and white and brown sugar (we're not messing around). This recipe makes two small 8.5 loaves.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 2 loaves

Ingredients
  

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 cups all purpose flour
  • 3 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini drained of excess water -- see notes!
  • 3 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees and grease two small 8.5-inch bread loaf tins. Set aside.
  • In a large mixing bowl, beat eggs with oil, and sugars. Mix in dry ingredients, zucchini (drained*) and vanilla until well-combined.
  • Divide the batter equally between loaf tins and bake for 55-60 minutes. Insert a toothpick to check if the bread is ready. If the toothpick comes out dry, you're good to go.

Notes

How to drain the zucchini

Grate two small/medium sized zucchinis (using the larger shredding side, not the fine side) over a clean tea towel.
Now, fold the towel around the grated zucchini and ring out / drain any excess liquid from the zucchini by twisting and squeezing the towel over a sink. Don’t stress about this step, just drain as best you can and move on!