The Best Zucchini Bread with Self Rising Flour

Two slices of zucchini bread with self rising flour are on a fluted plate.

5 from 56 votes

The Best Zucchini Bread with Self Rising Flour

Zucchini Bread with Self Rising Flour is so easy to make and ready in under an hour! It is moist, delicious, and perfect to enjoy all year! It's a great way to get your family to eat their vegetables too!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: American

Servings: Slices

Calories: 302kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups Self Rising Flour Must be self rising flour
½ tablespoon Cinnamon
¾ cup Sugar
¼ cup Brown sugar
½ cup Melted Butter
½ cup Honey
2 Eggs
1 tablespoon Vanilla Extract
2 cups Shredded Zucchini 1 large zucchini, or 2 medium zucchini

Instructions

Preheat the oven to 350 degrees F. Grease a loaf pan with butter or cooking spray. Set that aside.
In a large mixing bowl, add the sugars, honey, vanilla extract, melted butter, and eggs. Mix well.
Add the self rising flour and cinnamon to the large bowl. Mix until combined.
Add the shredded zucchini to the bowl and mix until just combined. It's ok if there are a few lumps left in the batter.
Add the zucchini bread batter to the loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow the zucchini bread to cool completely before cutting.

Notes

There is no need to peel the zucchini. Use a box grater to grate the zucchini with the peel on. You won't even notice it!
You MUST use self-rising flour with this recipe. All purpose flour will not work as there are no leavening agents in the recipe without self rising flour.
Use parchment paper to line the loaf pan to make it easier to remove the baked zucchini bread from the loaf pan.

Nutrition