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
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
- 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
