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Zucchini Bread or Muffins Recipe
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Easy Zucchini Bread (or Muffins)

Prep Time15 minutes
Cook Time1 hour
Muffins25 minutes
Course: Breakfast, Dessert
Keyword: zucchini
Servings: 20

Equipment

  • loaf pans or muffin tins

Ingredients

  • 1 cup vegetable, canola, or avocado oil
  • 4 large eggs
  • 2 cups sugar (preferably organic cane sugar)
  • 2 cups grated unpeeled zucchini (about 2 zucchini)
  • 2 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 cup chopped pecans

Instructions

  • 1. Preheat oven to 350 degrees.
    2. In a medium mixing bowl, whisk eggs, oil, sugar and vanilla together.
    3. Grate zucchini, and add to the bowl.
    4. In a separate mixing bowl, whisk together flour, baking soda, baking powder, cinnamon & salt. Transfer to bowl with wet mixture and stir to combine.
    5. Fold in pecans (if adding).
    Bread:
    1. If making bread, grease 2 loaf pans (9”x5”) with cooking spray or butter. Divide batter evenly into both loaf pans.
    2. Bake for 55 to 60 minutes, until a toothpick in the center comes out clean.
    3. Allow to cool for at least one hour, then transfer to a wire rack to cool completely.
    Muffins:
    1. Grease a 12 cup muffin tin, or line with muffin cups.
    2. Evenly divide batter into cups, about 2 tablespoon per muffin.
    3. Bake for 20-25 minutes, until a toothpick in the center comes out clean.
    Makes about 20 muffins.