Homemade Zucchini Bread
A single cinnamon zucchini loaf made with oil and two eggs. Measure the grated zucchini after gently removing excess surface liquid, then cool before slicing.
Ingredients
Main Ingredients
- 2 cups grated zucchini Gently remove excess loose liquid, then measure without packing tightly
- 1.5 cups all-purpose flour All-purpose flour; whole-wheat and gluten-free swaps not validated
- 1 cup granulated sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
For the loaf pan
- as needed butter or neutral oil Small separate greasing allowance
Instructions
- Set oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment strip for lifting.
- Wash and grate zucchini, gently squeeze off loose excess liquid, then measure 2 cups without tightly packing. Stir together with sugar and eggs, followed by oil and vanilla.
- Whisk flour with cinnamon, salt, baking soda, and baking powder separately. Fold this mixture into the wet bowl only until no dry pockets remain.
- Spread batter in the prepared pan. Bake approximately 50–60 minutes, until a center skewer finds baked crumbs instead of raw batter. Extend if needed and tent loosely if the top browns early.
- Rest in the pan 10 minutes, lift to a rack, and cool around 60 minutes more or until no longer warm. Divide into 10 slices and wrap once fully cool.
Notes
Measure grated zucchini after gently removing excess loose liquid; do not wring it completely dry. Use a 9×5-inch pan and the written all-purpose-flour formula. Total time includes about 70 minutes cooling. Extra chocolate, nuts, frosting, and flour substitutions are not included or validated.