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Gabi's Zucchini Bread

This zucchini bread is moist, tender, and very addicting. The best way to use up that summer zucchini!
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Prep Time:20 mins
Cook Time:1 hr 15 mins
Total Time:5 hrs
Course: Breakfast, brunch, Dessert, Snack
Keyword: bake, breakfast, brunch, dessert, quick bread, snack, summer, zucchini, zucchini bread
Servings: 12 people

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

*If you are making zucchini muffins, this will make about 24 muffins (give or take). Follow the same instructions for the batter, simply line your muffin tin with parchment liners and grease those as well. Scoop the batter until it's almost full. Bake for about 22-26 minutes or until a toothpick comes out clean.
*The bake time depends on many factors. I bake my quick breads at 325 F because I find they are much more moist when they are cooked at a lower temp. If you are short on time you can always bake at 350 F and adjust the time as needed.  
*Keep leftovers on the counter in a plastic bag or container for up to 5 days. Freeze any extras beyond that timeframe.