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An easy zucchini quick bread recipe that is perfect for breakfast, dessert, or an afternoon snack!
This zucchini bread recipe has been in my family for generations and I am so excited to share it with you! This recipe has probably stood the test of time because of its ease and simplicity that results in a super moist and delectable treat.
This was my great grandmother's recipe with only one modification, instead of using vegetable oil, we use canola oil. You’ll notice we don’t need any other liquids because the zucchini itself is such a watery vegetable.
What Ingredients are Needed for Zucchini Bread?
Zucchini: About one whole zucchini grated or blended. No need to peel the zucchini before grating, the skins are totally fine to include.
Canola Oil: Can substitute for coconut oil or vegetable oil.
Granulated Sugar: Regular white sugar.
All Purpose Flour: I have not tested this recipe with any other flours at this time, so if you use an alternative please let me know how it turns out!
Kitchen Tools Needed for this Recipe
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How to Make Zucchini Bread
Prep: Preheat the oven to 350° F and grease an 8x4 loaf pan. Shred the zucchini with a grater.
Mix: In a large mixing bowl, beat the egg with a whisk until light and foamy. Add the sugar, oil, zucchini, and vanilla. Mix until just combined.
In a medium mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Stir until well blended. Incorporate the dry ingredients to the bowl with the wet ingredients. Fold together until all ingredients are fully incorporated.
Bake: Pour into a prepared loaf pan and place in the oven to bake for 40-45 minutes.
Remove from the oven and stick a toothpick through the center of the bread, if it comes out clean, the bread is done! Let cool in the pan for at least 30 minutes before removing and slicing into pieces.