Classic Zucchini Bread

 

If you have zucchini plants in your garden that all of a sudden decided to produce a ton of zucchini like mine have, you're going to want to make this Classic Zucchini Bread! It is incredibly moist, soft and delicious. My entire family devours it whenever I make some and is definitely now a staple in our home.

My biggest tip is to line your greased bread pans with a half sheet of parchment paper with the edges sticking up as pictured above. It makes for the easiest bread removal that won't leave giant chunks stuck to the bottom of your pan.

I mean, how can you resist some of this delicious sweet bread when it's staring at you on your counter. You really can't.

Classic Zucchini Bread

Adapted from I Am Baker

2 cups flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1 tsp. kosher salt

1 cup light brown sugar

1/2 cup granulated sugar

3/4 cup canola oil

1 tsp. vanilla extract

2 eggs, room temperature

2 1/2 cups grated zucchini, gently press out some of the excess moisture with hands, but not all of it

1. Preheat the oven to 350˚F. Prepare a 9x5-inch loaf pan with non-stick spray and line with half a sheet of parchment paper with edges sticking up.

2. Add all the ingredients to a bowl, except for zucchini. Stir to incorporate. The batter will be thick.

3. Add grated zucchini to the mixture and stir until combined. The batter will become easier to stir once incorporated. Pour into prepared pan.

4. Bake until a toothpick comes out clean, about 60-65 minutes. The outside will be dark brown and an inserted toothpick should be removed with some crumbs, but not wet batter.