Save this one for your next baking session — a quick, moist zucchini bread with cinnamon and vanilla. Slice it plain, with butter, or your favorite topping.
Ingredients
- 3 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ¾ cup granulated sugar
- ½ tsp cinnamon
- 3 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups all-purpose flour
- 2–3 cups shredded zucchini
Steps
- Preheat the oven to 350°F.
- In a mixing bowl, add the eggs, vegetable oil, both sugars, vanilla extract, and cinnamon. Stir to combine.
- Add the baking powder, baking soda, salt, and flour. Mix after adding each ingredient.
- Fold in the shredded zucchini.
- Place the batter in a loaf pan or pans.
- Bake for 45 minutes, or until the center is no longer sticky. Use a knife or toothpick to test.
- Enjoy by itself, or add butter or your favorite topping.
Notes
- Zucchini: 2–3 cups shredded works — use more for a moister loaf.
- Pans: One large loaf pan or two smaller pans both work (as in the photo).
- Doneness: A toothpick or knife should come out clean or with just a few moist crumbs.
The pans I used for baking
These are the Temp-tations by Tara baking pans I used for this zucchini bread — hand-painted ceramic bakeware, oven-safe and pretty enough to go straight from oven to table.
Shop Temp-tations by Tara baking pans →
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