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4.66 from 41 votes
Zucchini Bread: Sweet, delicious, and best way to get your veggies!
My Favorite Zucchini Bread
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins

This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.

Course: Dessert
Cuisine: American
Servings: 6 people
Author: Gemma Stafford
  • 2 cups (16oz/450g) zucchini, grated
  • 1 1/2 cup (7 1/2oz/213g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8oz/225g) sugar
  • 2 eggs, room temperature
  • 1/2 cup (4floz/115ml) vegetable oil
  • 1 teaspoon vanilla extract
For the Glaze
  • ¼ cup (1oz/28g) powdered sugar, sifted
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350oF (180oC) then grease and line a 9 x 5 inch loaf tin. Set aside

  2. Using a large box grater, grate 2 large zucchinis.
  3. In a large bowl combine the flour, cinnamon, baking powder, baking soda and sugar and set aside,
  4. In a jug mix together the oil, eggs, vanilla and grated zucchini.
  5. Add the wet ingredients into the dry ingredients and mix until just combined. 

  6. Transfer the batter to the loaf tin and bake for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.

  7. As the bread cools, make your glaze: In a small bowl combine the milk, powdered sugar and vanilla and mix until the sugar is fully dissolved.

  8. Generously pour the glaze over the zucchini bread and let it set, about 30 minutes to set. Cut into slices and enjoy!

  9. Cover and store the bread at room temperature for up to 3 days.