The BEST Zucchini Bread Recipe
I’ve tried A LOT of zucchini bread recipes in my day, and I mean A LOT! This recipe is, by far and away, the best one I’ve ever made. It’s fantastic.
It’s the kind that gets better with age. The first day it is good, but the second and third day it is AMAZING (Note: It must be stored in an airtight container or Ziploc bag.) The outside edges become soft, and the moisture from the zucchini has had longer to do its magic. I have no self-control when it gets to that point and have been known to eat an entire giant loaf myself.
I first had this bread at a friend’s house and literally begged for the recipe. I was anxious to see what made it so different from my go-to recipe my mom has made for years. My friend e-mailed me the recipe, and when I got it I was shocked at how similar the recipe was to my mom’s. But they tasted so different. The only differences in this recipe and the one my mom has made forever, is an extra 1/4 cup of sugar and baking it at 325° instead of 350°.
I can’t believe the difference it makes. I like my mom’s, but this bread….this delicious bread……I have to be so careful about how often I make this bread. If I were to make it as often as I crave it, I’d be at least three times my size….
….there are days that I think the extra weight would be worth it. 🙂
Just wait until you taste it; you’ll feel the same way.
I like to use stone loaf pans. Mine are from Pampered Chef. But I also love these Kitchenaid ones you can order on Amazon.
FYI: There is a little situation that happens sometimes with this recipe. It’s important not to over cook this bread. Because of that, occasionally the very top center middle section of the loaf is a little under-cooked and comes out a tad doughy, even after it has completely cooled. If/when this happens, I just cut that little section off and carry on with the binge eating…believe me it is a small price to pay.
- 2¼ cup granulated sugar
- 1 cup canola or vegetable oil
- 3 eggs
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat oven to 325 degrees and spray two 8x4 loaf pans with cooking spray, set aside.
- In a mixer, or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla, mix until creamy.
- Add flour, cinnamon, salt, baking powder and baking soda (you can mix them in a separate bowl first if you want...I never do. I don't see a difference in results either way, and I hate making extra dishes), mix until almost combined and add shredded zucchini. (if I use thawed, frozen zucchini I dump it all in, liquid and all)
- Mix until combined and pour evenly into the greased loaf pans. Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than ⅔ full.
- Bake at 325 for about 45-55 minutes, being careful not to over cook.
- Remove from oven and cool on cooling racks. I like to remove mine from the pan immediately, because I use stone loaf pans and they stay hot for quite some time. It can be tricky to get the loaves out without damaging them or leaving half of them in the bottom of the pan....so you can use your judgement on whether or not you want to leave them in the pan to cool or not.
- Let cool completely and store in a Ziploc bag.
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