Why Make This Recipe
Zucchini bread is a delightful treat that combines moisture and sweetness to create a perfect snack or breakfast option. This recipe is easy to make and yields a loaf that is soft, flavorful, and packed with nutrients. Plus, it’s a fantastic way to use up extra zucchini from your garden or the local farmer’s market. You’ll love how it fills your kitchen with a warm, inviting aroma as it bakes.
🧰 Kitchen tools commonly used in similar recipes
Before starting, many home cooks like to have these basic tools ready:
How to Make The BEST Zucchini Bread
Ingredients:
- 1½ cups shredded zucchini (about 1 medium zucchini)
- 2 large eggs
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup vegetable oil
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla until smooth.
- Stir the shredded zucchini into the wet mixture until it is well distributed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients, folding gently until just combined—be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.
How to Serve The BEST Zucchini Bread
Serve this zucchini bread warm or at room temperature. It can be enjoyed alone or topped with butter, cream cheese, or your favorite nut spread. For an extra treat, pair it with a cup of coffee or tea, making it a perfect snack or breakfast option.
How to Store The BEST Zucchini Bread
To store zucchini bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. For longer storage, place it in the refrigerator for up to a week. You can also freeze the bread for up to three months. Just slice it before freezing for easy servings later.
Tips to Make The BEST Zucchini Bread
- Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This helps keep your bread from becoming too soggy.
- Don’t overmix the batter. A few lumps are okay; this will help keep your loaf light and fluffy.
- For added flavor, consider folding in nuts or chocolate chips, if desired.
Variation
You can easily customize this recipe. Try adding grated carrots for a carrot-zucchini blend or substitute half of the all-purpose flour with whole wheat flour for a healthier option. Adding spices like nutmeg or ginger can give a unique flavor as well.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini! Make sure to thaw and drain it well before adding it to the recipe.
2. How do I know when my zucchini bread is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. If it comes out wet, it needs more time to bake.
3. Can I make mini loaves instead of one large loaf?
Absolutely! You can divide the batter into mini loaf pans and bake for about 25-30 minutes. Check with a toothpick to see if they’re done.
Best Zucchini Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful zucchini bread that’s perfect for breakfast or a snack.
Ingredients
- 1½ cups shredded zucchini (about 1 medium zucchini)
- 2 large eggs
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla until smooth.
- Stir the shredded zucchini into the wet mixture until well distributed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients, folding gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.
Notes
Make sure to squeeze out excess moisture from the shredded zucchini. For added flavor, consider folding in nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini bread, quick bread, baking, healthy snacks
