Description
This Best Ever Zucchini Bread recipe yields a moist, tender loaf bursting with warm spices and fresh zucchini. Perfect for breakfast, snack, or dessert, it uses simple pantry ingredients and optional add-ins like walnuts or chocolate chips to customize your loaf. Easy to make and baked to golden perfection, this zucchini bread is a crowd-pleaser for all ages.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Main Ingredient
- 1 1/2 cups shredded zucchini (about 2 small zucchinis)
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
- Combine wet ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth and creamy. Then add the vegetable oil (or melted coconut oil), Greek yogurt (or applesauce), and pure vanilla extract, mixing until well combined.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful to avoid overmixing as this can make the bread dense.
- Fold in zucchini and add-ins: Gently fold the shredded zucchini into the batter. If desired, add chopped walnuts or chocolate chips for extra texture and flavor.
- Pour batter into pan: Pour the completed batter into the prepared loaf pan, smoothing the top evenly.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute Greek yogurt with applesauce for a dairy-free version.
- Do not overmix the batter to keep the bread tender and moist.
- For a nut-free version, omit the walnuts.
- Zucchini should be shredded and lightly drained if very watery to avoid soggy bread.
- The bread keeps well stored in an airtight container for up to 3 days or refrigerated for up to a week.
