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Preheat the oven to 350˚F. Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray or the butter & flour method.
Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.
Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.
Pour into the prepared pan.
Bake until a toothpick comes out clean, about 65-75 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.
Let the bread cool slightly before cutting and serving.