Zucchini bread is a delicious and moist quick bread that perfectly balances sweetness with a hint of warm spices.
It’s an excellent way to use up extra zucchini while creating a treat that works for breakfast, snacking, or even dessert.
The shredded zucchini keeps the bread tender, while cinnamon and vanilla add depth of flavor. Best of all, this recipe is simple, requiring just one bowl and basic pantry ingredients.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional)
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 1/4 cup plain yogurt or applesauce
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (excess moisture squeezed out)
Preparing the Zucchini
Start by washing and drying the zucchini. There’s no need to peel it since the skin contains nutrients and helps add color to the bread. Use a box grater or a food processor to shred the zucchini finely.
Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step prevents the bread from becoming too dense or soggy.
Mixing the Batter
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
In another large bowl, whisk the eggs until slightly frothy. Add the granulated sugar, brown sugar, oil, yogurt, and vanilla extract. Mix until everything is well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula. Avoid overmixing, as this can make the bread tough.
Gently fold in the shredded zucchini, ensuring it’s evenly distributed throughout the batter. If using nuts or chocolate chips, add them at this stage for extra texture and flavor.
Baking the Zucchini Bread
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
Once fully baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serving Suggestions
Zucchini bread tastes amazing on its own, but it can also be served with a spread of butter, cream cheese, or nut butter. Enjoy a slice with a cup of coffee or tea for a cozy breakfast.
If you want to make it more indulgent, drizzle a bit of honey or maple syrup on top.
Storing and Freezing
To keep the bread fresh, store it in an airtight container at room temperature for up to three days. If you need it to last longer, refrigerate it for up to a week. For long-term storage, wrap individual slices in plastic wrap and freeze them in a zip-top bag.
When ready to eat, thaw a slice at room temperature or warm it in the microwave for a few seconds.
Variations and Add-Ins
Zucchini bread is highly versatile. If you want a healthier version, swap half of the all-purpose flour with whole wheat flour.
To make it dairy-free, use a plant-based yogurt instead of regular yogurt. You can also experiment with different spices like cardamom or allspice for a unique flavor twist.
If you love a crunchy topping, sprinkle some rolled oats or turbinado sugar over the batter before baking. For a tropical variation, mix in shredded coconut and a handful of raisins.
Why You’ll Love This Recipe
This zucchini bread is easy to make and requires minimal effort. The combination of simple ingredients creates a moist, flavorful loaf that stays soft for days. It’s also a great way to sneak in extra vegetables while still enjoying a sweet treat.
Whether you enjoy it fresh out of the oven or toasted with butter, this zucchini bread will become a go-to recipe in your kitchen.
