Get ready to indulge in the ultimate comfort food! Our moist and flavorful zucchini bread recipe is a crowd-pleaser, perfect for any occasion.
INGREDIENTS
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 2 ½ cups grated zucchini (gently press out excess moisture without squeezing aggressively)
INSTRUCTIONS
- Preheat your oven to 350°F and prepare a 9×5-inch (or 8 ½ x 4 ½-inch) loaf pan by greasing it with non-stick spray or butter and flour.
- In a large mixing bowl, combine all the ingredients except the zucchini. Stir everything together until fully incorporated; the batter should be thick.
- Add the grated zucchini to the mixture and stir until well combined. The batter will become thinner and easier to pour.
- Pour the batter into the prepared loaf pan.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs, but no wet batter. If the loaf starts to get too dark, tent it with foil for the last 10-15 minutes of baking.
- Allow the bread to cool slightly before slicing and serving.
