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Zucchini Bread

Zucchini Bread is simple and easy to make from scratch- no yeast needed. This homemade loaf is so moist, delicious, and healthy!
Prep Time10 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: Zucchini Bread
Servings: 2 Loafs
Calories: 2632kcal


  • 3 Eggs
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 tbsp Vanilla Extract
  • 4 cup grated Zucchini don’t pat dry or drain juice (about 2 medium sized zucchini)
  • 3 cup Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon


  • Preheat oven to 325.
  • In a medium sized pan, mix eggs, vegetable oil, sugars, vanilla extract, and grated zucchini.
  • Stir in flour, salt, baking soda, baking powder, and cinnamon until combined.
  • Add in grated zucchini and stir until just combined. Do not overmix.
  • Grease and line with parchment paper two 8x4 sized loaf pans.
  • Pour batter into pans and bake in oven for 55-65 minutes.
  • Bread should bounce back when lightly touched and a toothpick should come out clean.
  • Cool loaves in pan for 20 minutes on a rack.
  • Remove from pans and finish cooling.


The reasoning behind not draining or patting dry the zucchini is that it adds to the moistness of the bread. It also omits an extra step.