I've been making this foolproof zucchini bread for 10 years! It's easy, soft and moist - and perfect for breakfast or snack! Learn 4 ways to make it: chocolate chip zucchini bread, blueberry zucchini bread and make zucchini muffins too!

PRINTABLE RECIPES:
Basic Bread: [ Ссылка ]
Blueberry Zucchini Bread: [ Ссылка ]
Chocolate Chip Zucchini Bread: [ Ссылка ]
Zucchini Muffins: [ Ссылка ]

Base Zucchini Bread Recipe:
INGREDIENTS
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (approximately 152g) shredded zucchini

INSTRUCTIONS
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.

CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.

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