The Best Zucchini Loaf
This zucchini loaf is the best with a super moist texture, soft, tender crumb and warm cinnamon flavor. It’s an easy quick bread recipe that is a must-try and it will disappear fast!
Ingredients
- 2 large Eggs
- ½ cup Vegetable oil
- 1 cup Granulated sugar
- 1 cup Zucchini - grated with peel
- 1 teaspoon Vanilla extract
- 2 cups all purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon salt
- 1 teaspoon Cinnamon
Instructions
- Pre-heat the oven to 350F (180C). Grease and flour a 9 inch loaf pan.
- In a medium bowl beat the eggs until light and fluffy. Add the oil and sugar and beat again. Stir in the zucchini and vanilla and combine everything together.
- In another medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the zucchini mix and stir just until combined.
- Pour the batter into the prepared loaf pan and bake approximately 50-60 minutes or until a toothpick comes out clean. Let the loaf cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. Cut and serve. Enjoy!
Notes
Store your zucchini loaf in an airtight container away from direct sunlight for 2- 4 days. You can also wrap it in plastic wrap or foil.
Quick breads are great for freezing! Cool your zucchini loaf completely. Freeze it whole or in slices. Wrap in plastic wrap then aluminum foil to prevent freeze burn. Store in freezer bags for up to 3 months. Thaw wrapped in the refrigerator.
Nutrition
Calories: 2083kcalCarbohydrates: 398gProtein: 71gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 409mgSodium: 3309mgPotassium: 1143mgFiber: 9gSugar: 204gVitamin A: 813IUVitamin C: 22mgCalcium: 376mgIron: 15mg
Tried this recipe?Let us know how it was!