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The Boat Shed Kitchen

The Best Zucchini Bread

This Best Zucchini Bread recipe is tender, flavorful, and wonderfully moist thanks to freshly grated zucchini. Lightly sweet with a hint of vanilla, it’s perfect for breakfast, snacks, or even dessert—and it’s a great way to use up summer zucchini!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 cups 250 g all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup 200 g light brown sugar
  • ½ cup 100 g granulated sugar
  • ¾ cup 164 g vegetable oil (such as canola)
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 2½ cups grated zucchini gently pressed to remove some moisture

Method
 

  1. Preheat oven to 350°F.
  2. Grease a 9×5-inch loaf pan (or 8½×4½-inch) with non-stick spray or butter and flour.
  3. In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar, granulated sugar, oil, vanilla, and eggs.
  4. Stir until thick.
  5. Fold in grated zucchini until evenly mixed. Batter will thin slightly.
  6. Pour into prepared pan and smooth top.
  7. Bake for 65–75 minutes, until a toothpick inserted in the center comes out with crumbs but no wet batter.
  8. See full steps with tips & photos → https://theboatshedcafe.com/the-best-zucchini-bread/

Notes

  • Lightly press the zucchini to remove some water, but don’t over-drain—it keeps the bread moist.
  • Add chocolate chips, chopped nuts, or spices like cinnamon for extra flavor.
  • Wrap cooled bread tightly and store at room temperature for up to 3 days, or freeze for longer storage.