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Classic Homemade Zucchini Bread

Classic homemade zucchini bread with a moist, tender crumb and jade-flecked loaf baked until a toothpick comes out clean. Shredded zucchini is squeezed dry and mixed into a simple one-bowl batter for an easy weeknight bake.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Classic zucchini bread batter
  • 2 cup shredded zucchini Squeezed dry in a clean towel to remove excess moisture.
  • 3 large eggs
  • 0.6666666667 cup vegetable oil
  • 1.5 cup sugar
  • 2 tsp vanilla extract
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pans
  1. Preheat the oven to 350°F and grease two loaf pans.
Mix wet ingredients
  1. In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth.
Add zucchini
  1. Stir in the shredded zucchini until evenly combined and the batter looks speckled throughout.
Combine dry ingredients
  1. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
Combine batter
  1. Fold the dry ingredients into the wet mixture until just combined, with no visible dry streaks.
Bake
  1. Divide the batter between the pans and bake for 50 to 60 minutes, until a toothpick comes out clean.

Notes

Pro tip: squeeze the shredded zucchini firmly in a clean towel to remove excess moisture before mixing—this helps prevent a wet, dense center. Store tightly wrapped at room temperature up to 2 days or refrigerate up to 5 days. Freeze slices for up to 3 months. For a lighter option, replace vegetable oil with an equal amount of neutral oil or melted butter and expect a slightly different crumb.