Zucchini Bread

5 from 2 votes

This moist and delicious Zucchini Bread is so easy to make! Serve it as an afternoon snack or sweet breakfast option, either way it’s sure to be a crowd pleaser.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings:

Calories: 233kcal

Author: Jennifer Fishkind

Ingredients

2 cups all-purpose flour
½ tsp salt
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ cup salted butter softened
½ cup granulated sugar
½ cup light brown sugar
1 tsp vanilla extract
2 large eggs
½ cup buttermilk
2 cups grated zucchini loosely packed (about 2 medium or 1 large zucchini)

Instructions

Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper and spray with non-stick cooking spray.
Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set aside.
In a large mixing bowl, beat or whisk together the softened butter, sugar, and brown sugar.
Add in the eggs and vanilla extract, then mix in the buttermilk and grated zucchini.
Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.
Spread batter into prepared loaf pan.
Bake for 55-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
Cool loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.
Return zucchini bread to a loaf pan, wrapped in plastic wrap to store.

Video

Notes

Storage:

To Store: Store wrapped in plastic wrap or an airtight container, refrigerated or on the counter, for 1 week.
To Freeze: Freeze up to 3 months, wrapped in plastic wrap and inside a freezer Ziploc bag. For thawing, place on the countertop.

Tips:

If you have an abundance of zucchini, you can use the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2 cup portions and use it for more zucchini bread in the future.

Nutrition