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Zucchini Bread
This moist, sweet zucchini bread with a touch of spice is the best zucchini bread recipe out there!
Sometimes you have to eat a lot of zucchini bread in the quest for perfection. This truly is the best zucchini bread in the world. That’s a lofty claim, I know. But it is basically foolproof and even the pickiest eaters love it!
Since I make zucchini bread all of the time, we have it on hand for a quick breakfast or snack. I recently had a group of 12-year old girls over at my home and only 1 of the 8 had ever tried zucchini bread. Most of them looked at it with great suspicion and no one was jumping at the chance to try bread with zucchini in it! However, I encouraged them to try it and from the other room, I could hear their responses. They loved it…and even asked if there was more.
It is not safe for zucchini bread to be alone in the house with me because I cut a small piece, slather it with sweet cream butter, and then go to the couch to continue watching Sanditon. Then two minutes later, I am up again, cutting myself another piece, eating it again, and then repeating. It is definitely addicting!
What makes this the best Zucchini Bread out there? I have used both butter and oil in my zucchini bread and found the oil creates the moistest bread. I also use a mix of brown sugar and sugar which helps to create a chewy texture and the sugar helps to create a sugary top.
This homemade zucchini bread recipe calls for a mix of cinnamon and nutmeg. Some people like a lot of spice in their zucchini bread. I prefer it to be lightly spiced so if you are a cinnamon lover, please feel free to add more! Pure vanilla extract really makes a difference in the flavor of this zucchini bread.
I use a box grater to grate the zucchini and leave the peel on. I just wash the zucchini and give it a good scrub to make sure to remove any dirt and pesticides. Cut off the ends and grate the rest of the zucchini. Don’t worry about draining the zucchini. We want all of that natural moisture!
I bake my zucchini bread in this aluminum bread pan and it helps to cook it evenly. This is a one bowl zucchini bread recipe so you can throw everything in one bowl and just give it a stir. You don’t get easier than that!
Tips and Tricks for making the Best Zucchini Bread:
- Start by grating the zucchini. Give it a good wash and scrub to remove dirt and pesticides. Grate the zucchini and make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement. No need to drain the zucchini on paper towels — just throw it into the bowl.
- Use your favorite type of oil. I usually reach for canola oil since it has a very neutral flavor profile and doesn’t compete with other flavors. You may also use vegetable oil or possibly extra-virgin olive oil. EVOO may offer a stronger flavor in the bread, especially if it isn’t super fresh.
- Bake for 40 minutes and then place a long piece of aluminum foil over the bread, to keep the bread from over-browning on the top. I will usually tent the foil to allow the bread to rise in the center. Don’t place firmly on top of the bread or it may not rise. Continue to bake for about 15 minutes longer. Watch carefully as oven temperatures may differ. If you want a sugared top, this is a good time to sprinkle sugar all over the bread and return to the oven.
- Let cool to room temperature before removing from the pan. To expedite the cooling, I will put the bread into the freezer for about 20 minutes to allow it to firm up. Serve it with sweet cream butter.
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Zucchini Bread
Equipment
Ingredients
- 2 cups Grated Zucchini (about 2 zucchini)
- 3/4 cup Oil (such as canola)
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
Instructions
- Preheat oven to 350 degrees. Wash the zucchini well and give it a scrub to remove dirt and pesticides. Grate the zucchini with a box grater. Make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement. No need to drain the zucchini on paper towels -- just throw it into a large bowl.
- Add oil, brown sugar, sugar, eggs, and vanilla. Stir until all mixed together.
- Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. I suggest using a 1.5 lb bread pan measuring 6 x 9 1/2. Spray bread pan with non-stick cooking spray. Pour batter into pan.
- Bake for 40-45 minutes and then place a large piece of aluminum foil over the top of the bread, tenting it well. It is important to tent the foil to allow the bread to rise in the middle. If you want some sugar on the top, sprinkle the top of the bread with sugar. Cook for another 10 minutes. Check the center to see if it is done. Cook longer if needed.
- Let cool to room temperature. Serve with sweet cream butter.
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best recipe! So moist and fluffy!! Perfect way to use my veggies!
Love using this recipe when I have veggies that are about to go bad! Sometimes I throw in squash as well. Always comes out so delicious!
I’m going to try this in the morning. Has anyone tried making it as mini loaves? I just bought a 6-mini-loaves pan and am wondering if it would work. I’m not a great cook so I’m not sure.
I made this yesterday. I would definitely squeeze some liquid out of the zucchini. It was pretty wet batter. It took approximately 20 extra minutes to cook. And I didn’t even add the entire 3/4 cup of oil. It was still under cooked but it had really good flavor.
hey I learned how to make
Smirnoff lemonade without the Smirnoff and a delicious liquor HotCocoa minus the liquor. You better look into it Melissa you’re giving some liquor companies free advertising ! jk – I’m making your Zucchini Bread with Amy’s little one my (“baby” James) if he will get out of his tubby – he’s actually “pruney” but won’t get out!
HAPPY NEW YEAR. Shirlyn
Hi I’m assuming this is gluten free, is that correct?
Hi Emily! You would need to use gluten-free flour in order for it to be gluten-free. I bet it would still be wonderful made gluten-free!
Absolutely loved this recipe! I forgot to add the turbinado sugar to the top after baking for the first 40 minutes, but it did not matter. I will try that next time, though. Total baking time was about 70 minutes. Everyone I shared this bread with loved it!
Thank you so much, Judy! That makes my day that you and your friends loved it. I appreciate it!
Tried it yesterday and it was deicious! It needed to cook for almost twice the time though. What do you think happened? I didn’t have enough zucchini so used what I had, does that affect it that much?
My first time making zucchini bread. This recipe was quick, easy, and soo delicious!
My cooking time was about 65 minutes.
I had three small zucchini that I needed to do something with, so this came into my feed at exactly the right time! My only concern was the amount of oil, so when I made it this morning I used 1/2 cup of applesauce and 1/4 cup of canola oil. The bread is absolutely delicious! I toasted the first slice and it didn’t even need butter, it was so good on its own.