Best Ever Zucchini Bread

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5 from 1 review

This recipe for Zucchini Bread is THE BEST.  It’s tender, sweet, cinnamon-y and so good!  This recipe also makes 2 loaves which is great, so you can freeze one for later.


Units Scale
  • 2 cups shredded zucchini (about 1 medium sized zucchini)
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp cinnamon


  1. Preheat your oven to 325 degrees F.
  2. Prepare 2 baking pans by lining them with parchment paper.
  3. Using a box grater, grate 2 cups of zucchini. Set aside.
  4. Using a mixer combine the eggs, oil, sugar and vanilla, until smooth.
  5. In a separate large bowl whisk together the flour, salt, baking soda, baking powder and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients. Mix gently.
  7. Stir in the zucchini. Note: If the zucchini is quite wet, gently squeeze out some of the moisture.
  8. Pour the batter evenly between the 2 prepared pans.
  9. Bake for about 1 1/4 hours.  The cakes are done when a toothpick inserted into the centre comes out clean.
  10. Let the loaves cool in the pans for about 10 minutes, then remove and let cool on a wire cooling rack.