Always popular, this zucchini bread is one of easiest recipes you can make. The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! It’s so delightfully cake-like, even kids will ask for seconds!
This Best Zucchini Bread the best way to use up your garden zucchini. This bread is so tasty when served warm from the oven but it also stays moist and tender for days.
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1 hour 15 minutes
2 cups all purpose flour
1 ½ cups sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups zucchini grated/shredded
¾ cup vegetable oil
1 tablespoon vanilla
1 ½ cups walnuts chopped
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- Use the larger side of a cheese grater to shred the zucchini. There is no need to peel it first unless it is a very large garden zucchini with thick skin.
- If the zucchini is extra large (from the garden) you may need to scrape out some of the seeds.
- Do not squeeze the zucchini dry, the moisture is needed in this bread.
- Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.