This is The Best Zucchini bread you will ever eat. It also happens to be the easiest zucchini bread you’ll ever make. Win-win! No grating required in this recipe, simply toss the ingredients in your blender and voila! Zucchini bread.
Zucchini bread is a long standing favorite of mine, and years ago a friend introduced me to one of the most revolutionary ideas of all time (really): Making zucchini bread…in a blender. As you allllll know, I’m a sucker for timesavers, and this one also doubles as a way to make this bread super soft packed full of that wonderful zucchini flavor. It’s a game changer for sure!
I’ve used a variety of flours with great success. The only one I wouldn’t recommend would be SunFlour Mills. So grab whatever you have on hand and bake up a batch of zucchini bread today!
ps my flour mix also works wonderfully in this recipe, go check it out!
THE Best Zucchini Bread
*gluten-free *soy-free *oat-free *dairy-free
- you can substitute up to 1/2 cup of the oil with an equal amount of applesauce.
- You can also substitute brown sugar for half the white sugar. For a heartier option, add some chopped pecans.
- If you’re a chocolate lover, try the double chocolate option below!
- One reader made Black Forest zucchini bread by adding 3 T cocoa, 3/4 cup dark chocolate chips, and 1 cup dried cherries. Another baked it in a bundt pan. It’s a very versatile recipe and will turn out fantastic any way you make it!
- 1 cup Canola Oil
3 large eggs
1 T vanilla extract
About 3 cups largely chopped zucchini
2 cups sugar
3 cups flour mix
1/2 tsp Xanthan Gum, OR 2 tsp if flour mix doesn’t have any
1 tsp salt
- 1 tsp Baking Powder
2 tsp Baking Soda
1 1/2 tsp cinnamon
add in the following if you want double chocolate zucchini bread:
- 2-4 T cocoa powder
- 1 1/2 cups mini chocolate chips
- additional 1/2 tsp baking soda
- Blend oil, eggs, vanilla and 2 1/2 cups zucchini together in a blender (I use a Ninja) until you have 4 cups mixture. Add more zucchini if needed to reach the 4 cups.
- Add remaining ingredients and blend until smooth.
- Spray loaf pans (8 mini or 2 regular, or any combination) fairly heavily with cooking spray, or grease generously with oil.
- Pour batter into pans.
- Preheat oven to 350 (letting batter sit while you preheat oven eliminates any gritty texture).
- Bake large loaves for 35-40 minutes, mini loaves 17-22 minutes, until toothpick inserted in center comes out clean. Be careful not to over bake, as they could become dry.
- Let cool in pans for 10 minutes before removing to cooling rack.
- Store in plastic bags in fridge up to 7 days, counter up to 4. or wrap in foil and place in freezer bag and freeze. Thaw at room temperature, in the fridge, or in 325 degree oven until warm.
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