Home > Bread Recipes > Zucchini Bread Recipe

September 23, 2012

Zucchini Bread Recipe

Name: Zucchini Bread Recipe
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 2 cups grated zucchini (1 large zucchini); ½ cup butter (1 stick at room temperature); 1 cup white sugar; 2 large eggs (lightly beaten); 1 ½ cups “better for bread” flour; 1 ½ tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 tsp vanilla extract; ½ cup cranberries

5 from 9 votes
65 comments

A moist and easy to make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is a perfect way to use up garden zucchini.

This post may contain affiliate links. Read my disclosure policy.

My mom’s yard is still mass producing zucchini and thanks to your input on facebook, we made zucchini bread. My husband is the banana bread making expert in our house. If you were keen on his banana bread recipe, this one is strikingly similar. It’s soft and moist.

I’m feeling peppy tonight and using super cool words like keen. I’m keen, you’re keen, we’re all keen around here. Maybe I’ve just eaten too much watermelon?… and it’s nearly midnight… and I work nights. Tra la la…

Ingredients for Zucchini Bread:

2 cups grated zucchini (1 large zucchini)
½ cup butter (1 stick) at room temperature
1 cup white sugar
2 large eggs, lightly beaten
1 ½ cups “better for bread” flour *measured correctly
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla
½ cup cranberries

Ingredients for zucchini bread on the table

How to Make Zucchini Bread:

Preheat the oven to 350˚ F.

1. Grate 2 cups of zucchini and use your hands to squeeze out extra juice over the sink. We measured 2 cups before it was squeezed.

A zucchini being grated on a cutting board

2. In a mixing bowl of electric mixer, cream together butter and sugar.

Butter and sugar in a mixing bowl

3. Add 2 lightly beaten eggs and 2 cups of drained zucchini; combine well.

Grated zucchini in a bowl with butter and sugar mixture

4. In a separate bowl, combine 1 ½ cups of flour, 1 ½ tsp of baking powder, 1 tsp of baking soda ½ teaspoon salt and add to creamed mixture.

Dry ingredients for zucchini bread in a bowl

Dry ingredients added into a bowl of wet ingredients for zucchini bread

5. Next, add 1/2 cup dry cranberries (craisins) and 1 tsp of vanilla extract. Mix to combine.

A mixing bowl with batter and cranberries and vanilla extract being added to it

6. Use oil to grease and flour a loaf pan, then pour in the zucchini mixture.

A greased bread pan

Baking pan with zucchini bread batter

7. Bake for 65 minutes (test with a toothpick at 60 minutes. If it comes out clean, it’s done).

Zucchini Bread Recipe

5 from 9 votes

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

A moist and easy to make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is a perfect way to use up garden zucchini.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $4-$5

Keyword: Zucchini Bread

Cuisine: American

Course: Dessert

Servings: 10

Ingredients

2 cups grated zucchini, 1 large zucchini
½ cup butter, 1 stick at room temperature
1 cup white sugar
2 large eggs, lightly beaten
1 ½ cups “better for bread” flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
½ cup cranberries

Instructions

Preheat the oven to 350 degrees F.
Grate 2 cups of zucchini and squeeze out extra juice.
In a mixing bowl, cream together stick of butter and 1 cup of sugar, than add 2 lightly beaten eggs and 2 cups of zucchini; combine well.
In a separate bowl, combine 1 ½ cups of flour, 1 ½ tsp of baking powder, 1 tsp of baking soda ½ teaspoon salt and add to creamed mixture.
Next, add 1/2 cup dry cranberries (craisins) and 1 tsp of vanilla extract. Mix to combine.
Pour zucchini mixture in the greased and floured loaf pan and bake for 65 minutes. Use a toothpick to check for doneness.
Serve warm or cold, refrigerate leftovers.

Nutrition Disclosure

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.