Zucchini Bread
This old-fashioned zucchini bread is soft, sweet, and perfectly spiced—an easy, two-loaf recipe that’s great for snacking, gifting, or freezing.
Servings: 2 loaves
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 3 large eggs
- 1 cup extra light olive oil (or vegetable oil)
- 2 cups granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups zucchini grated
Instructions
- Preheat oven to 325°F (163°C). Grease two 9x5-inch loaf pans or line them with parchment paper.
- Whisk dry ingredients: In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and allspice.
- Mix wet ingredients: In a separate large bowl, beat the eggs. Add the oil, sugar, vanilla extract, and almond extract. Mix until smooth.
- Combine: Stir the dry ingredients into the wet mixture until just combined—do not overmix.
- Add zucchini: Fold in the grated zucchini until evenly distributed.
- Bake: Divide the batter between the two prepared loaf pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Once the zucchini bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 1 week.
