Nothing beats the cozy, homey goodness of a slice of moist, flavorful zucchini bread fresh from the oven. This Best Ever Zucchini Bread Recipe is a delightful way to use those garden-fresh zucchinis, turning them into a tender, spiced loaf perfect for breakfast, snacks, or a comforting dessert. With just the right balance of sweetness, warm cinnamon and nutmeg, and the subtle texture from shredded zucchini, this recipe quickly became a favorite in my kitchen and I can’t wait to share it with you!
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is all it takes to create a masterpiece. Each component plays a crucial role: from the soft texture given by the shredded zucchini to the subtle richness from the Greek yogurt or applesauce, and the fragrant spices that make every bite sing.
- 2 cups all-purpose flour: The base that holds everything together and gives structure to the bread.
- 1 teaspoon baking soda: Helps the bread rise and become light and fluffy.
- 1/2 teaspoon baking powder: Adds a bit more lift for the perfect crumb.
- 1 teaspoon ground cinnamon: Brings warmth and that classic zucchini bread flavor.
- 1/2 teaspoon ground nutmeg: Provides a subtle nutty spice that complements the cinnamon beautifully.
- 1/2 teaspoon salt: Enhances all the flavors in the bread for balanced taste.
- 2 large eggs: Bind ingredients and add moisture and richness.
- 1/2 cup granulated sugar: Sweetens the bread with a clean, straightforward sweetness.
- 1/2 cup packed brown sugar: Adds depth and a touch of molasses flavor for extra complexity.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread wonderfully moist and tender.
- 1/4 cup plain Greek yogurt or applesauce: Adds moisture and a slight tang or natural sweetness without heaviness.
- 1 teaspoon pure vanilla extract: Enhances the overall flavor with sweet, aromatic notes.
- 1 1/2 cups shredded zucchini (about 2 small zucchinis): The star ingredient that brings moisture and subtle veggie magic.
- Optional: 1/2 cup chopped walnuts or chocolate chips: For a delightful textural contrast and extra indulgence.
How to Make Best Ever Zucchini Bread Recipe
Step 1: Prepare Your Loaf Pan and Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed. Lightly grease a 9×5-inch loaf pan or line it with parchment paper—this prevents sticking and helps your bread come out perfectly every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Combining these elements early ensures that every bite of your zucchini bread carries its signature warm, spicy flavor and that it rises beautifully and evenly.
Step 3: Whip Up the Wet Ingredients
In a large mixing bowl, beat the eggs along with the granulated sugar and brown sugar until smooth and creamy. This creates a luscious base that contributes to the bread’s moist, tender crumb. Next, add the oil, Greek yogurt or applesauce, and vanilla extract, mixing just until everything is incorporated.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—this is key to keeping your bread tender rather than tough. The batter will look slightly thick but smooth.
Step 5: Fold in the Shredded Zucchini and Extras
Gently fold in the shredded zucchini along with any optional add-ins like chopped walnuts or chocolate chips. The zucchini brings moisture and subtle veggie goodness, while the walnuts or chips add texture and a little surprise with every bite.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, checking by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs. This guarantees your zucchini bread is perfectly cooked through but stays soft.
Step 7: Cool Before Slicing
Let the bread cool in the pan for about 10 minutes to settle, then transfer it to a wire rack to cool completely. This step lets the flavors meld and makes slicing neater and easier.
How to Serve Best Ever Zucchini Bread Recipe
Garnishes
A light spread of cream cheese frosting or a simple smear of butter elevates each slice to new heights. For a festive touch, sprinkle some powdered sugar or even a handful of toasted nuts on top to add enticing texture and visual appeal.
Side Dishes
This zucchini bread pairs wonderfully with a cup of coffee or tea for a cozy morning, or as a sweet snack alongside fresh fruit or a dollop of yogurt for a balanced treat full of textures and flavors.
Creative Ways to Present
Turn your zucchini bread into a brunch showstopper by layering slices with whipped cream and fresh berries, creating an elegant, simple trifle. Or cut it into cubes for a breakfast bread pudding with a custard soak and a crunchy topping that’s pure comfort food magic.
Make Ahead and Storage
Storing Leftovers
Wrap leftover zucchini bread tightly in plastic wrap or place it in an airtight container to keep it moist and fresh. Stored at room temperature, it stays delicious for up to 3 days, perfect for quick snacks throughout the week.
Freezing
To enjoy this Best Ever Zucchini Bread Recipe anytime, slice it and freeze the pieces individually wrapped in plastic and then foil. This method keeps the bread fresh for up to 3 months and lets you thaw just what you need.
Reheating
Warm frozen slices in the microwave for about 20 seconds or toast them lightly for a crisp outside with a soft center—the perfect way to revive the freshly baked feel whenever you’re ready for a bite.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and offers a similar moisture content and mild flavor, making it a great substitute in this Best Ever Zucchini Bread Recipe.
Do I have to peel the zucchini before shredding?
No need to peel the zucchini. The skin adds color and nutrition, and it’s tender enough to bake into the bread without affecting the texture.
What if I don’t have Greek yogurt or applesauce?
If you don’t have Greek yogurt or applesauce, you can use an equal amount of sour cream or buttermilk as alternatives to keep the bread moist and tender.
Can I make this bread gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum or another binder to maintain the bread’s structure.
How do I know when the zucchini bread is done?
The best test is the toothpick test—insert a toothpick into the center of the loaf, and if it comes out clean or with a few crumbs (but no wet batter), your zucchini bread is perfectly baked.
Final Thoughts
This Best Ever Zucchini Bread Recipe truly brings the comforting flavors of homemade baking to your table, turning simple ingredients into something magical. Whether you’re a seasoned baker or just giving zucchini bread a try for the first time, I promise this recipe will become a cherished favorite. So grab some zucchinis, roll up your sleeves, and enjoy the warm, delicious moments that come with every slice!
Print
Best Ever Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Best Ever Zucchini Bread is a moist, flavorful loaf packed with shredded zucchini and warm spices like cinnamon and nutmeg. Perfect as a breakfast treat or a healthy snack, it combines the richness of eggs and oil with the subtle sweetness of both granulated and brown sugar. Optional add-ins such as chopped walnuts or chocolate chips enhance the texture and taste, making it a versatile recipe loved by all ages.
Ingredients
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
- 1 1/2 cups shredded zucchini (about 2 small zucchinis)
Optional Add-Ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper, ensuring the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later incorporation.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs along with granulated and brown sugars until the mixture is smooth. Then add the vegetable oil or melted coconut oil, plain Greek yogurt or applesauce, and pure vanilla extract, mixing everything until well blended.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix the batter to maintain a tender bread texture.
- Add Zucchini and Extras: Fold in the shredded zucchini along with any optional add-ins such as chopped walnuts or chocolate chips, distributing them evenly throughout the batter.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pan, smoothing the top as needed.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean when done.
- Cool: 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
- Using Greek yogurt instead of applesauce will make the bread slightly richer, but applesauce is a great dairy-free alternative.
- Do not overmix the batter to keep the bread moist and tender.
- Try adding a handful of raisins or dried cranberries for a fruitier twist.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap it tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
