This recipe is so good because the bread stays moist; I find that with some breads like these (and banana breads too) they tend to dry out a bit once they cool, but not this guy. It’s moist through and through for a couple of days… if it lasts that long, let’s be honest.
5 from 2 votes
Print

Best Zucchini Bread

This is the most moist zucchini bread you will ever stumble upon!
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 loaf
Author ijustmakesandwiches

Ingredients

  • 2.5 ounces Eggs
  • 3.5 ounces coconut oil
  • 9 ounces Sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 7 ounces all purpose flour
  • 5.5 ounces zucchini shredded

Instructions

  1. In a mixer combine eggs, oil and sugar until well mixed. Add sugar and mix on low until well combined.
    Well I saw how much zucchini I had in my fridge left from my last shopping trip and thought: You know what?! I have a killer zucchini bread recipe
  2. Sift dry ingredients together in a medium sized bowl. Slowly add to wet ingredients until well mixed. Add zucchini just until it's mixed throughout.
    Well I saw how much zucchini I had in my fridge left from my last shopping trip and thought: You know what?! I have a killer zucchini bread recipe
  3. Preheat oven to 350 degrees. Grease bread pan with non-stick cooking spray.
  4. Pour the batter into the bread pans. FOR THE LOVE OF HEAVEN DO NOT TAP THE PAN ON THE COUNTER (this gets rid of any air bubbles you have in your batter and your loaf will be the size of a door stop.). Let it be once the batter is in the pan.
  5. Place pan in the middle rack of the oven and let bake for 1 hour or until a toothpick inserted in the middle comes out clean.
  6. When the bread is done, take out of oven and let cool for 15 minutes before transferring to a wire rack to complete cooling.
  7. Spread with some butter and enjoy!

Recipe Notes

If you like nuts in your breads, toast 2 ounces of pecans and add to the batter before baking.