Easy Zucchini Bread
Light, fluffy, moist and with a cinnamon spice flavor, you’ll love this easy zucchini bread.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 cup grated zucchini (2 small or 1 medium zucchini)
- 1/2 cup (118ml) vegetable oil
- 2 large eggs
- 2 tsp (10ml) pure vanilla extract
- 1/4 cup (48g) sour cream
- 1 cup (190g) granulated sugar
- 1+1/2 cup (210g) all-purpose flour
- 1 tbsp (7.5g) Cinnamon
- 1 tsp (4.2g) baking soda
- 1 tsp (3.75g) baking powder
- 1/2 tsp salt
Instructions
- 1
Generously grease a 9-inch loaf pan and set aside. Line the pan with parchment paper if desired.
- 2
Using the large cheese grater, grate the zucchini with the skin on. Use a paper towel to squeeze out extra water in the zucchini and fluff with a fork.
- 3
eggs, oil, sour cream, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- 4
in a large mixing bowl: flour, cinnamon, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine.
- 5
using a spatula and finish mixing the batter by hand. Pour the batter into the prepared pan.
- 6
at 350°F for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.