Zucchini Bread is a summer staple in our house! It has a rich flavor, and the zucchini makes this bread deliciously moist. Made from scratch with simple ingredients, this homemade zucchini bread will become a family favorite for breakfast or dessert. Perfect as a weekend breakfast or brunch. My kids love this basically anytime of day, and it will be one of those special recipes I hope they remember their mama making when they are grown.
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First Things First:
The first step is choosing your zucchini. Most gardeners have a summer abundance to share, and this is what I make when I grow or am given loads of zucchini. Get it peeled and grated! This is a great activity for little hands that love to help in the kitchen. They will enjoy helping, and it is a great sensory activity that helps them feel included. Get your kiddos involved!
The next step is to mix up the sugar and oil (or melted butter if you choose) really well, and then incorporate the grated zucchini until it’s evenly distributed. I chose to use a mixer for this step and I then did the rest of the mixing by hand as to not over mix. Really you can do it all by hand if you would like. Then you can add in the eggs and vanilla.
I really think the amount of cinnamon and vanilla in this recipe are what make this recipe so special. It has more than is usually called for when baking, and they really make it have a great, rich flavor.
Next Steps for Homemade Zucchini Bread:
Next, whisk all the dry ingredients together in a separate bowl and then add to the wet mixture. Make sure to spray your two loaf pans before dividing the batter evenly between the two pans. Pop them in a 350 degree pre-heated oven for 1 hour, or until the desired texture. It really crisps up nice and brown but in a good way, definitely not burnt.
Let it cool and then slice and serve. It is great with a cup of coffee or with a side of fruit! If you have any leftover, store in an air-tight container for up to three days. You can also freeze loaves for up to three months!
Homemade Zucchini Bread
- Mixing Bowls
- Mixer (optional)
- 2 cups Sugar
- 1 cup Oil Can substitue butter
- 3 Eggs
- 3 tbsps Vanilla
- 2 cups Peeled & Grated Zucchini
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 3 tsp Cinnamon
- 2 cups Flour
- Turn oven to 350 degrees.
- Spray two loaf pans.
- Peel and grate zucchini.
- Mix sugar and oil together in a large bowl. (By hand or mixer)
- Add in eggs & vanilla and blend well.
- Add zucchini to mixture and stir in until evely distributed.
- In seperate bowl, combine all dry ingredients together.
- Add dry ingredients to wet ingredients.
- Pour mixture evently into the 2 loaf pans.
- Bake for 1 hour or until top is dark brown and an inserted knife comes out clean.
If you made this recipe I would love to hear about it in the comments and with a 5 star rating!