Zucchini Bread


If you’re looking for a simple yet delicious quick bread recipe, try this decadent zucchini bread. The shredded zucchini makes this bread incredibly moist and the ground cinnamon adds a familiar sense of comfort and warmth. Serve with room-temperature butter, a sweet confectioners’ sugar glaze, or simply on its own.

Zucchini Bread
Yield: Serves 6 to 8

2 cups AP flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
2 cups (about 1 medium) zucchini, shredded
3 large eggs
1 cup vegetable or canola oil
1 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 tablespoon lemon zest
Nonstick cooking spray


1) Preheat an oven to 350 degrees F and spray a 9×5-inch loaf pan with nonstick cooking spray.

2) In a large bowl, whisk together the flour, baking soda, baking powder, salt and ground cinnamon. In another large bowl, whisk together the shredded zucchini, eggs, oil, sugar, vanilla extract and lemon zest until smooth and combined. Add the dry ingredients into the wet ingredients and fold until the mixture comes together and the batter is smooth.

3) Pour the batter into the greased loaf pan and smooth out the top. Bake the zucchini bread in the oven until the edges are golden brown and when a toothpick comes out clean when it is inserted in the center, about 1 hour.

4) Allow the bread to cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with room temperature butter, a sweet confectioners’ sugar glaze, or simply on its own.

*Cook’s Note: Feel free to use a glass or non-stick, dark coated loaf pan. Just keep in mind that the edges will brown more quickly if the pan is dark coated.