This is my grandmother’s zucchini bread recipe, and it’s that one that my family has cherished for years. I hope you enjoy it just as much. Reminiscent of banana bread, this moist and flavorful bread is a wonderful way to enjoy the goodness of zucchini in a sweet and satisfying treat. Whether you’re a seasoned baker or a beginner in the kitchen, this super simple zucchini bread recipe is so delicious that you’ll be making it on repeat!
Step By Step Instructions
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch. Alternatively, if you’re using a box grater, simply trim the ends off the zucchini and rub it against the large holes of the grater, moving it up and down until all sides are shredded. Whichever method you choose, you’ll end up with finely shredded zucchini ready to use in your favorite recipes. For longer storage, wrap individual slices tightly in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw slices in the refrigerator or at room temperature before serving. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Grate 1 ½ cups of loosely packed zucchini. In a medium mixing bowl, combine 6 tablespoons of vegetable oil, 2 tablespoons of melted and cooled butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix well. In a separate large mixing bowl, whisk together 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger (if using). Then, add 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk until well combined. Add the zucchini, and pour the wet ingredients into the bowl with the dry ingredients. Gently fold the ingredients together only until no dry flour is visible. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the bread to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool to your desired serving temperature. Once cooled, slice and serve. Enjoy your delicious Easy Zucchini Bread with butter, strawberry preserves, or blueberry jam.
