Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 2 large Eggs
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Vegetable Oil
- 1 1/2 cups finely grated Zucchini
- 1/3 cup Whole Milk Yogurt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs, granulated sugar, brown sugar, vanilla, oil, and yogurt until smooth. Fold in grated zucchini.
- Pour the batter into prepared loaf pan, smoothing the top.
- Optional: sprinkle with cinnamon sugar or chopped nuts on top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Let the bread rest overnight for even better flavor.
- Use finely grated zucchini and don’t squeeze out too much moisture.
- Try adding nuts or chocolate chips for a variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, French zucchini loaf, moist zucchini cake, garden bread, easy quick bread