I always feel like I’m eating something healthy if it has a vegetable in it.
I mean, it has to be better than straight up cake. Right? Well, don’t answer that. And regardless, our family sure loves it. This is by far our favorite zucchini bread recipe! It gets snarfed up so fast! It never even makes it to the freezer to save for later.
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp cinnamon
- 3 eggs
- 1 cup oil
- 2 1/4 cups white sugar
- 1 Tbsp vanilla
- 2 cups shredded zucchini
Supplies
- Bowl
- Whisk
- Mixer
- 2 bread pans
- Cooking spray
Easy directions!





- Preheat oven to 325 degrees.
- Grease and flour two bread pans and set aside.
- Mix together flour, salt, baking powder, soda and cinnamon all together in a big bowl.
- Beat the eggs, oil, vanilla, and sugar together in another bowl or a stand mixer. I think this is so much easier in a mixer. (Turn it on and step aside to prep your next steps)
- Stir in the flour mixture and beat well. The batter will be thick.
- Shred zucchini. I have spent so many years shredding zucchini by hand with a grater. And then a friend gave me a food processor for a house-warming gift. Oh my goodness. My life has changed! Shredding zucchini is now done in like 30 seconds as opposed to what felt like 30 minutes! So much less messy too! This is the one I have!
- Stir in zucchini. The moisture in the zucchini will help soften the batter. It will become much more liquidy.
- Pour batter into prepared pans. Be careful with this! You don’t want them to be too full. I sometimes make three loaves if the batter is getting to close to the edge. You want it to be about 3/4 inch from the top so it has room to expand during the cooking phase.
- Bake for 50-60 minutes. In my oven, it almost always goes the full hour. Or more. Test with a toothpick inserted in the middle. I also check by gently shaking the pan. If it jiggles, it’s not done!
- Once done baking, remove from oven and cool in pan on rack for 20 minutes. You don’t want to take it out immediately or the hot bread will tear and break and probably leave most of it in the pan if you try and flip it.
- Remove bread carefully by sliding a knife along the edges and releasing anything that may be stuck to the sides. Let cool and enjoy plain or with butter. My kids love it warm so the butter melts and seeps into the sweet bread.


Enjoy!
~ Rachel

Soft and Sweet Zucchini Bread
Yield:
2 loaves
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Moist, sweet, delicious! This zucchini bread never lasts very long in our house and is a perfect way to sneak in a few extra vegetables!
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp cinnamon
- 3 eggs
- 1 cup oil
- 2 1/4 cups white sugar
- 1 Tbsp vanilla
- 2 cups shredded zucchini
Instructions
- Preheat oven to 325 degress
- Grease and flour two bread pans and set aside.
- Mix together flour, salt, baking powder, soda and cinnamon.
- Beat the eggs, oil, vanilla, and sugar together in a stand mixer or big bowl.
- Stir in the flour mixture and beat well.
- Shred zucchini and stir into batter.
- Pour batter into prepared pans and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool in pan for 20 minutes. Remove from pan to finish cooling.