Zucchini Bread is simple and easy to make from scratch- no yeast needed. This homemade loaf is so moist, delicious, and healthy!
don’t pat dry or drain juice (about 2 medium sized zucchini)
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.