A perfectly moist, warmly spiced quick bread loaded with fresh zucchini—easy to make and the best way to use up garden zucchini!
🎉 Introduction
Craving a cozy, sweet treat that sneaks in veggies? This Best Zucchini Bread Recipe is ultra-moist, tender, and packed with warm cinnamon flavor. It’s a timeless classic perfect for breakfast, snacking, or gifting—plus it’s a great way to use up extra zucchini! 🍞✨
🧰 Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls (large and medium)
- Whisk & spatula
- Box grater
- Measuring cups & spoons
- Oven mitts
🛒 Ingredients
- 1½ cups shredded zucchini (about 1 medium zucchini)
- 2 large eggs
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup vegetable oil
👩🍳 Directions
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk eggs, brown sugar, granulated sugar, vegetable oil, and vanilla until smooth.
Step 3: Add Zucchini
- Stir shredded zucchini into wet mixture until well distributed.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Step 5: Make the Batter
- Add dry ingredients to wet ingredients, folding gently until just combined—don’t overmix.
Step 6: Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.
🍽️ Servings & Timing
- Servings: 10–12 slices
- Prep Time: 10 minutes
- Bake Time: 50–60 minutes
- Total Time: ~1 hour 10 minutes
🥄 Variations
- Nutty: Add ½ cup chopped walnuts or pecans
- Chocolate Chip: Fold in ½ cup chocolate chips for a sweet twist
- Spiced Up: Add ¼ tsp nutmeg or ginger
- Citrus Zing: Mix in 1 tbsp lemon zest
- Muffins: Pour into muffin tins; bake 18–22 minutes
🧊 Storage & Reheating
- Room Temp: Store wrapped or in airtight container for up to 3 days
- Refrigerator: Keep up to 5 days
- Freezer: Freeze sliced or whole loaf up to 3 months; thaw at room temp
- Reheat: Microwave slice for 10–15 seconds for fresh-baked taste
❓ 10 FAQs
- Do I peel the zucchini?
No—leave the skin on for extra nutrients and moisture. - Do I squeeze water from zucchini?
Lightly blot, but don’t squeeze dry—moisture makes it tender. - Can I use whole wheat flour?
Yes—swap half or all flour, but texture will be denser. - Can I reduce sugar?
Reduce by ¼ cup if desired; bread will be less sweet. - Why is my bread dense?
Overmixing the batter can make it heavy. - Can I double the recipe?
Yes—bake in two pans or back-to-back batches. - Can kids help make it?
Absolutely—it’s a great recipe for little helpers. - Is this dairy-free?
Yes—no milk or butter required. - Can I use other oils?
Yes—melted coconut or canola oil work well. - What if I don’t have brown sugar?
Substitute with all granulated sugar, but flavor will be less rich.
🏁 Conclusion
This Best Zucchini Bread Recipe is soft, moist, and bursting with warm cinnamon flavor—everything you love in a classic zucchini loaf. Easy, reliable, and always a crowd-pleaser, it’s the ultimate way to celebrate zucchini season or cozy up any time of year! 🥒🍞
The BEST Zucchini Bread Recipe – Moist, Spiced & Foolproof
A perfectly moist, warmly spiced quick bread loaded with fresh zucchini—easy to make and the best way to use up garden zucchini!🎉 Introduction
Craving a cozy, sweet treat that sneaks in veggies? This Best Zucchini Bread Recipe is ultra-moist, tender, and packed with warm cinnamon flavor. It’s a timeless classic perfect for breakfast, snacking, or gifting—plus it’s a great way to use up extra zucchini! 🍞✨
Equipment
- 9×5-inch loaf pan
- Mixing bowls (large and medium)
- Whisk & spatula
- Box grater
- Measuring cups & spoons
- Oven mitts
Ingredients
- 1½ cups shredded zucchini about 1 medium zucchini
- 2 large eggs
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup vegetable oil
Instructions
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk eggs, brown sugar, granulated sugar, vegetable oil, and vanilla until smooth.
Step 3: Add Zucchini
- Stir shredded zucchini into wet mixture until well distributed.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Step 5: Make the Batter
- Add dry ingredients to wet ingredients, folding gently until just combined—don’t overmix.
Step 6: Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.
Notes
🥄 Variations
Nutty: Add ½ cup chopped walnuts or pecans Chocolate Chip: Fold in ½ cup chocolate chips for a sweet twist Spiced Up: Add ¼ tsp nutmeg or ginger Citrus Zing: Mix in 1 tbsp lemon zest Muffins: Pour into muffin tins; bake 18–22 minutes 🧊 Storage & Reheating
Room Temp: Store wrapped or in airtight container for up to 3 days Refrigerator: Keep up to 5 days Freezer: Freeze sliced or whole loaf up to 3 months; thaw at room temp Reheat: Microwave slice for 10–15 seconds for fresh-baked taste ❓ 10 FAQs
Do I peel the zucchini?
No—leave the skin on for extra nutrients and moisture. Do I squeeze water from zucchini?
Lightly blot, but don’t squeeze dry—moisture makes it tender. Can I use whole wheat flour?
Yes—swap half or all flour, but texture will be denser. Can I reduce sugar?
Reduce by ¼ cup if desired; bread will be less sweet. Why is my bread dense?
Overmixing the batter can make it heavy. Can I double the recipe?
Yes—bake in two pans or back-to-back batches. Can kids help make it?
Absolutely—it’s a great recipe for little helpers. Is this dairy-free?
Yes—no milk or butter required. Can I use other oils?
Yes—melted coconut or canola oil work well. What if I don’t have brown sugar?
Substitute with all granulated sugar, but flavor will be less rich. 🏁 Conclusion
This Best Zucchini Bread Recipe is soft, moist, and bursting with warm cinnamon flavor—everything you love in a classic zucchini loaf. Easy, reliable, and always a crowd-pleaser, it’s the ultimate way to celebrate zucchini season or cozy up any time of year! 🥒🍞
Nutty: Add ½ cup chopped walnuts or pecans Chocolate Chip: Fold in ½ cup chocolate chips for a sweet twist Spiced Up: Add ¼ tsp nutmeg or ginger Citrus Zing: Mix in 1 tbsp lemon zest Muffins: Pour into muffin tins; bake 18–22 minutes 🧊 Storage & Reheating
Room Temp: Store wrapped or in airtight container for up to 3 days Refrigerator: Keep up to 5 days Freezer: Freeze sliced or whole loaf up to 3 months; thaw at room temp Reheat: Microwave slice for 10–15 seconds for fresh-baked taste ❓ 10 FAQs
Do I peel the zucchini?
No—leave the skin on for extra nutrients and moisture. Do I squeeze water from zucchini?
Lightly blot, but don’t squeeze dry—moisture makes it tender. Can I use whole wheat flour?
Yes—swap half or all flour, but texture will be denser. Can I reduce sugar?
Reduce by ¼ cup if desired; bread will be less sweet. Why is my bread dense?
Overmixing the batter can make it heavy. Can I double the recipe?
Yes—bake in two pans or back-to-back batches. Can kids help make it?
Absolutely—it’s a great recipe for little helpers. Is this dairy-free?
Yes—no milk or butter required. Can I use other oils?
Yes—melted coconut or canola oil work well. What if I don’t have brown sugar?
Substitute with all granulated sugar, but flavor will be less rich. 🏁 Conclusion
This Best Zucchini Bread Recipe is soft, moist, and bursting with warm cinnamon flavor—everything you love in a classic zucchini loaf. Easy, reliable, and always a crowd-pleaser, it’s the ultimate way to celebrate zucchini season or cozy up any time of year! 🥒🍞