Easy Zucchini Bread Recipe

This easy zucchini bread recipe is super soft, ultra moist, and simply spiced with cinnamon. Makes two loaves. Eat one now and freeze one for later.

Prep Time 20

Cook Time 50

Total Time 1 10

Yields loaves or 24 slices

Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8x4-inch loaf pans. Set aside.
Using a fine mesh sieve, sift the flour, cinnamon, baking powder, salt, and baking soda into a bowl. Set aside.
In a separate large bowl, whisk together the sugar, eggs, oil, and vanilla until combined well. Stir in the shredded zucchini.
Fold in the dry ingredients, until just incorporated. Do not over-mix. Divide the batter evenly between the two prepared loaf pans.
Bake at 350˚F for 50-60 minutes or until a toothpick comes out clean when inserted into the center.
When done baking, cool zucchini bread in the pan on a wire rack for 30 minutes. Then remove bread from pan, and cool completely on a wire rack.
Wrap loaves in plastic wrap or place sliced bread into a zip-top bag. Store the zucchini bread at room temperature up to 3-4 days or in the refrigerator up to 7-10 days.

SUGAR - May use half granulated sugar and half brown sugar.
OIL - May use half oil and half applesauce.
ZUCCHINI - You will need 1-2 small/medium zucchinis to equal 2 cups shredded/grated. If zucchini is juicy, place it in a sieve or colander to drain excess water before using. If using over-grown zucchini, peel the skin and remove seeds before shredding.
MINI LOAVES - Bake at 350˚F for 35-40 minutes.
MUFFINS - Bake at 350˚F for 18-20 minutes.
TO FREEZE - Double wrap loaves with plastic wrap and place in a freezer-safe zip-top bag. Freeze up to 3 months. Thaw at room temperature while still wrapped.