Zucchini Bread

A one-bowl Zucchini Bread recipe that's made with freshly shredded zucchini and lemon. A moist and tender loaf cake that's easy to make.

Course Baking, Breakfast, Brunch, Snack

Cuisine American, Bread, Muffin

Keyword Zucchini Bread, Zucchini Bread Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 170kcal

Author Chrissie (thebusybaker.ca)

Preheat your oven to 350 degrees Fahrenheit and grease two standard (9-inch by 5-inch) loaf pans, lining them with parchment paper if desired.
Add the shredded zucchini to a large mixing bowl..
Add the sugar, lemon zest, eggs, oil, milk and vanilla and mix until everything is incorporated.
Measure the flour, baking soda and salt into the bowl and gently stir them together with a fork, over top of the wet ingredients.
Carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in a dense, flat and dry loaf. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.
Pour the batter into the prepared loaf tins, smoothing out the tops.
Bake the loaves in the oven at 350 degrees for about 45-55 minutes (depending on your oven), or until they're golden brown on top and a toothpick inserted into the centre of the loaf comes out clean.
Let the loaves cool in the pan for about 10 minutes and then lift them out of the pan using the parchment paper (or turn them out gently if you didn't use the parchment paper) to cool completely on a wire rack.
Slice and enjoy!

This recipe makes two loaves.

Store these loaves in an airtight container or resealable plastic bag at room temperature for up to 4 days.

These loaves freeze well in a resealable plastic bag for up to 3 months.

Replace the milk with dairy-free milk and add 1/2 cup applesauce in place of the eggs.