Oh my goodness. I am not sure if there is anything better than zucchini season. I mean it’s got to be the best vegetable out there. The uses and possibilities are ENDLESS when it comes to zucchini. However, my personal favorite way to use up summer zucchini is to bake some yummy bread or muffins. This zucchini recipe is SO moist, tender, and quite addicting. It’s a perfect baking expedition to use up that summer squash.
Jump to Recipe
What ingredients do I need to make this bread?
Well, obviously you are going to need some zucchini for this recipe;) The remaining ingredients are pretty much your basic baking ingredients. We’re talking flour, sugar, oil, etc. It’s a simple quick bread recipe that yields OUT OF THIS WORLD results. Here is the full ingredient list below:
- Zucchini (grated, not drained)
- All purpose flour
- White sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Baking powder
- Baking soda
- Cinnamon
Why is this recipe the BEST?
Since I have self-proclaimed it the best zucchini bread I may out of line to claim such a title. However, my family goes nuts over this stuff and request that I make it every time a zucchini enters our house. There is something about just how moist and soft this recipe stays.
I think it’s because, unlike most zucchini bread recipes, I do not drain the zucchini AND I cook this bread on a lower heat than most. Adding extra moisture and allowing the bread to cook lower and slower is what makes this recipe stand out from other recipes. I highly suggest you give this one a try;)
Looking for more quick bread recipes?
Here are some of my other favorite quick bread recipes! The gluten free zucchini bread is also to DIE for. If you are reading this post and are gluten and dairy free, you must check out that recipe! It uses any 1:1 gluten free flour like Bob’s Red Mill. My family isn’t gluten free but I get asked to make that one just as much as this original recipe!
- The BEST Gluten-Free Zucchini Bread
- Blender Zucchini Muffins
- Gabi’s Healthy Banana Bread
- Bougie Hawaiian Banana Bread
Gabi’s Zucchini Bread
Ingredients
- 2½ cups grated zucchini do not squeeze out any excess moisture!
- 1 cup vegetable oil or olive oil
- 2 cups white sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour spooned and leveled
- 1 tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Instructions
- First, preheat the oven to 325° F. Grease and line a 1 lb baking loaf with parchment paper. Grease a small ramekin as well. See notes below for muffins*
- Next, grate the zucchini. It will be about 2 medium zucchinis grated. Do not squeeze any moisture out like some recipes do. We want all the liquid! Measure out 2 ½ cups worth of lightly packed zucchini and set aside.
- In a large bowl, whisk together the oil, eggs, sugar, and vanilla extract until homogenous.
- Then, add the flour, baking powder, baking soda, cinnamon, and salt. Stir to combine with a spatula. The batter will be very thick, almost like cookie dough. At this point, I eat about 4 spoonfuls of the batter because it's just that good.
- Finally, add the zucchini into the thick batter and stir until the zucchini is completely folded into the batter.
- Pour the batter into the 1 pound loaf baking dish. You want it to be full, but an inch shy of full to the rim. You will have about 1 cup of batter left. I normally just use a ramekin for the remaining batter and bake that at the same time as the loaf. It will come out before the bread and is a perfect sample of the bread to come.
- Bake the loaf for about 60 minutes*. My ramekin takes about 25 minutes. I normally have to add time to the loaf, but it depends on what loaf pan I used and the temperature of my kitchen. Once a toothpick comes out clean, you are good to go. Take it out of the oven and let it cool for at least 30 minutes before slicing. Enjoy!
Notes
Let me know how this recipe turned out for you in the comments below. I’d love to hear your feedback;)
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