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Close up of a loaf of zucchini bread and a slice laying in front of it to enjoy.
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Simple Zucchini Bread Recipe

This is such a wonderful recipe for Zucchini Bread! It uses fresh grated zucchini to keep the bread super soft and moist. It has a slightly crispy and sweet crust on the top. It is spiced with cinnamon and clove... Perfect if you have a garden overflowing with zucchini.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 761kcal
Author Susie Weinrich

Equipment

  • 2 loaf pans

Ingredients

  • 2 ½ cups raw zucchini partially peeled and grated (approx. 2-3 zucchini)
  • 3 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. baking soda
  • ½ teaspoon baking powder
  • 1 tsp. kosher salt
  • 1 tsp. cinnamon
  • ¾ tsp. cloves

Optional Mix-Ins

Instructions

  • Preheat the oven to 325℉ . Spray both loaf pans with non-stick spray and toss a little all purpose flour around the pan, dump out extra flour, set aside.
  • Grate the zucchini on the largest box grate hole. Do not remove the moisture from the zucchini, you want that added to the bread!
    2 ½ cups raw zucchini
    Grated zucchini on a cutting board.
  • In a large bowl mix the eggs, oil, sugar, grated zucchini and vanilla together for about 2 minutes.
    3 large eggs, 2 cups sugar, 1 cup canola oil, 2 tsp. vanilla
  • In a medium size bowl stir/whisk together the flour, soda, baking powder, salt, cinnamon and cloves.
    3 cups flour, 1 tsp. baking soda, ½ teaspoon baking powder, 1 tsp. kosher salt, 1 tsp. cinnamon, ¾ tsp. cloves
  • Add the flour mixture to the zucchini mixture and stir just until incorporated (do not overmix).
    If using chocolate chips or nuts, fold them in at this time.
    1 cup mini chocolate chips, 1 cup chopped walnuts or pecans
    Mixing bowl with batter for zucchini bread combined.
  • Divide the batter equally between the 2 pans.
    Zucchini bread batter added to a loaf pan.
  • Bake for approx. 50 minutes at 325℉ (do not overbake). The loaves should be a nice golden brown.
    Top view of a freshly baked zucchini bread in the pan.
  • Cool in the loaf pans for 15 minutes. Then run a sharp knife around the edges of the bread, remove from the pans.
  • Store at room temperature, covered, for up to 5 days.

Notes

 
  1. Grate the zucchini on the larges hole of the box grater.
  2. Do no remove the moisture from the zucchini after grating.
  3. If using chocolate chips, opt for mini chocolate chips.
  4. Let the bread cool in the pan for 15 minutes before trying to remove.
  5. To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
  6. Store at room temp, covered, for up to 5 days.
  7. Would be great served with Honey Butter!

Nutrition

Serving: 1serving | Calories: 761kcal | Carbohydrates: 103g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 479mg | Potassium: 186mg | Fiber: 3g | Sugar: 65g | Vitamin A: 220IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 3mg
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