Ingredients
Equipment
Method
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! 🥒🍞