Zucchini Bread

This easy zucchini bread recipe makes two loaves of moist zucchini bread.

Course bread

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings pieces

Calories 147kcal

Preheat the oven to 350F. Grease two 8x4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
Place the grated zucchini in colander in the sink while you continue.
3 cups grated fresh zucchini
Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
1 ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1/4 teaspoon kosher salt, 3/4 cup butter
Add flour, baking soda, and cinnamon, and whisk in until just combined.
3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon
Stir in grated zucchini until just incorporated.
Add nuts, if using, and stir in until just combined.
1 cup chopped pecans
Divide batter between prepared loaf pans.
Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.⁴
Cool in pans for 10 minutes.
Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.

Butter: The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
Flour: To properly measure the flour, sift or stir the flour. Then, lightly spoon into the measuring cup and level. Avoid packing in the flour as it will give you a dry, heavy loaf.
Squeezing the zucchini: No need to squeeze or wring any moisture from the zucchini. Simply place it in the colander, and let it sit. This will help to make the bread moist.
Baking: I loosely tent the bread with foil during the last 10 or so minutes to prevent the top from over-browning.
Nutrition values are estimates.