Classic Zucchini Bread

You're going to love this old fashioned zucchini bread. Made with fresh zucchini and cinnamon, this classic zucchini bread is one recipe you'll keep handy for years to come.



– 2 cups Zucchini, shredded (about 2 medium) – 2 cups All-purpose flour – 1 teaspoon Baking soda  – ¼ teaspoon Baking Powder – 1 teaspoon Salt  – 2 teaspoons Ground cinnamon  – 3 large Eggs  – 1 cup Vegetable oil – 1 Tablespoon Vanilla extract – 1 ½ cups Granulated sugar

– Preheat the oven to 325 degrees F.



– Grease your 9x5 bread loaf pan and set it aside.

– Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed. Set aside.

– Add the flour, salt, baking soda, baking powder, and cinnamon to a large mixing bowl.

– Whisk well to combine. Set aside.

– In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and sugar.

– Whisk well until combined.

– Stir the dry ingredients into the wet ones until no flour streaks remain.

– The batter will be very thick at this point.

– Add in the shredded zucchini.

– Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.

– Add the batter to your prepared bread loaf pan.

– Bake at 325 degrees F for 80-90 minutes or until a toothpick can be inserted into the center and come out clean.

– Let cool for about 20 minutes in the pan before removing to cool completely on a wire rack.

Serve and Enjoy!

Serve and Enjoy!