A moist and flavorful Best Ever Zucchini Bread that’s lightly sweetened and packed with shredded zucchini. Perfect for breakfast, a snack, or even dessert, this recipe is a versatile way to enjoy a comforting treat.
Why You’ll Love This Recipe
Moist and tender: The addition of shredded zucchini ensures this bread stays soft and moist.
Simple ingredients: No complicated ingredients required; you likely already have everything in your pantry.
Customizable: Add chocolate chips, nuts, or your favorite mix-ins for a personal twist.
Versatile: Delicious as-is or with a spread of butter, cream cheese, or jam.
Kid-approved: A sneaky way to include veggies in a treat everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup plain Greek yogurt or applesauce
1/2 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
1 1/2 cups shredded zucchini (about 2 small zucchinis)
Optional: 1/2 cup chopped walnuts or chocolate chips
Directions
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the oil, Greek yogurt (or applesauce), and vanilla extract, mixing until well combined.
Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
Gently fold in the shredded zucchini and any optional add-ins like walnuts or chocolate chips.
Pour the batter evenly into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
Servings: 10 slices
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Variations
Chocolate Chip Zucchini Bread: Stir in 1/2 cup of chocolate chips for a sweeter version.
Nutty Zucchini Bread: Add 1/2 cup of chopped walnuts or pecans for crunch.
Spiced Version: Enhance the flavor with 1/4 teaspoon of ground cloves or ginger.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Lower Sugar: Reduce the granulated sugar and brown sugar by a couple of tablespoons.
Storage/Reheating
Storage: Keep the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
Freezing: Wrap individual slices or the entire loaf in plastic wrap, then foil, and freeze for up to 3 months.
Reheating: Thaw frozen slices overnight in the fridge or at room temperature. Warm them in a microwave for 10-15 seconds for a fresh-from-the-oven taste.
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FAQs
How do I prevent my zucchini bread from being too soggy?
Make sure to blot the shredded zucchini with a paper towel to remove excess moisture before adding it to the batter.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may make the bread denser. Consider using half whole wheat and half all-purpose flour for a balanced texture.
Do I need to peel the zucchini before shredding it?
No, the zucchini skin is soft and blends into the batter without altering the texture.
Can I make muffins with this recipe?
Absolutely! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes.
What’s the best way to shred zucchini for this recipe?
A box grater works perfectly. Use the medium-sized holes for finely shredded zucchini that blends well into the bread.
Conclusion
This Best Ever Zucchini Bread is a go-to recipe for anyone who loves a moist, flavorful quick bread. Whether you enjoy it plain, dressed up with mix-ins, or served warm with a spread, it’s a simple treat that’s hard to resist. Try it once, and it’s sure to become a favorite in your kitchen.
📖 Recipe:
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Best Ever Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Discover the Best Ever Zucchini Bread! This moist, flavorful quick bread is lightly sweetened and packed with shredded zucchini. Perfect for breakfast, a snack, or dessert. Try this versatile and kid-approved recipe today!
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil or melted coconut oil
1/4 cup plain Greek yogurt or applesauce
1 teaspoon pure vanilla extract
1 1/2 cups shredded zucchini (about 2 small zucchinis)
Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the oil, Greek yogurt (or applesauce), and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the shredded zucchini and optional add-ins like walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, blot the shredded zucchini with a paper towel to remove excess moisture.
Customize with your favorite mix-ins like chocolate chips, nuts, or spices.
Store in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 210 kcal
