My mom’s classic, summertime-perfect zucchini bread recipe made with grated zucchini, vanilla, cinnamon, and white and brown sugar (we’re not messing around). This recipe makes two small 8.5 loaves.
Every summer my mum baked loaves and loaves of the best zucchini bread. Specifically, THIS zucchini bread, a moist, dense, and perfectly sweet creation, with hints of cinnamon and vanilla. 😍
This recipe very conveniently makes two small zucchini loaves, so you can enjoy one right away and freeze the second for a rainy day. OR…like my brood, you can eat both loaves, over the course of two days.
Full recipe credit goes to my mum’s former next-door neighbor, Mrs. Dunn, wherever she might now be.
If you give this a try, let me know in the comments below. I love hearing from you!
The Best Zucchini Bread Recipe
- 3 large eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 cups all purpose flour
- 3 tsp ground cinnamon
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 cups shredded zucchini drained of excess water -- see notes!
- 3 tsp vanilla extract
- Preheat oven to 350 degrees and grease two small 8.5-inch bread loaf tins. Set aside.
- In a large mixing bowl, beat eggs with oil, and sugars. Mix in dry ingredients, zucchini (drained*) and vanilla until well-combined.
- Divide the batter equally between loaf tins and bake for 55-60 minutes. Insert a toothpick to check if the bread is ready. If the toothpick comes out dry, you're good to go.