The Best Zucchini Bread

Name: The Best Zucchini Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 medium zucchinis, (grated ); 2 eggs, (beaten); ⅔ cup oil; 2 teaspoon vanilla extract; ½ cup white sugar, (granulated ); ½ cup brown sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon cinnamon, (ground ); 2 cups all-purpose flour

The Best Zucchini Bread – Moist and fluffy every single time; this is the best zucchini bread we’ve ever made- it’s the perfect combination of savory and sweet!

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Sliced zucchini bread on a cooling rack.

We use three zucchinis in this recipe. That may seem like overkill, but trust me, it’s not! Zucchinis contain a lot of water, making them great for baked goods, and it keeps the bread extra moist and delicious!

WHAT YOU NEED TO MAKE THIS RECIPE

Zucchini: Shred the zucchini beforehand to ensure it incorporates well with the other ingredients. You don’t necessarily have to peel the zucchini, but I’ll leave that up to you.
Eggs & Oil: Eggs and oil bind everything together.
Vanilla Extract: Vanilla extract adds a boost of flavor.
Sugar: I use a combination of brown and white sugar for flavor.
Baking Soda + Baking Powder: Baking soda and baking powder add lift and make this the best zucchini bread recipe. It’s so light and fluffy.
Salt: Balance the sweetness with salt.
Cinnamon: Cinnamon is optional; it adds color, making the bread warm and cozy.
Flour: All-purpose flour is a staple in most pantries; for luxury, use cake flour, which yields a lighter, fluffier result. You can also substitute half the all-purpose flour for whole wheat flour.

SUBSTITUTIONS AND VARIATIONS

I love the recipe as is, but feel free to add other ingredients; here are a few suggestions:

Apple Sauce or Pumpkin Puree in place of Yogurt.
Maple Syrup in place of Vanilla Extract.
Chocolate Chips
Nuts: Walnuts, Pecans
Peanut Butter
Spices: Nutmeg, All Spice
Maple Syrup
Cocoa Powder
Orange Zest
Lemon Zest
Dried Fruit: Cranberries, Raisins, Apricots
Nutella

HOW TO MAKE THE BEST ZUCCHINI BREAD RECIPE

Shred the zucchini using a cheese grater over a mixing bowl, then add the wet ingredients. Combine and set it aside.

Grate the zucchini and add the wet ingredients.

Combine the dry ingredients in a separate mixing bowl.

Pour the bowl with the dry ingredients into the bowl with the wet ingredients, and stir to incorporate- careful not to over-mix. Then, spread out the mixture between two prepared loaf pans.

Spread the mixture between two loaf pans.

Preheat the oven to 350° F (176° C). Then, bake the bread uncovered for 1 hour.

Let the zucchini bread cool for at least 10 minutes before serving.

Let the loaves cool before serving them.

COOKING TIPS

Ensure all the ingredients are at room temperature before you begin.
Ovens vary, and so will cooking times. Check the bread by inserting a fork or toothpick. If it comes out dry, the bread is ready to pull. If it’s still wet, let it bake.

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Two loaves of the best zucchini bread recipe.

WHAT TO DO WITH THE LEFTOVERS

TO STORE – To keep the zucchini bread moist, let it cool completely. Then, wrap it in a layer of plastic. Store it in a bag or a container with a tight-fitting lid. It will last on the counter for up to 3 days.
TO FREEZE – First, allow the bread to cool completely and wrap it in plastic, followed by foil. The bread will freeze for up to 2 months.
TO REHEAT – When you’re ready to eat, defrost it at room temperature; once it’s fully thawed you can microwave the bread for 10-20 seconds.
TO REPURPOSE – Turn the bread into a truffle or make French toast. You can also toast it and add butter.

FREQUENTLY ASKED QUESTIONS

Should you squeeze water out of zucchini for bread?

I recommend removing the excess water from zucchinis in other recipes like our Grilled Zucchini and Zucchini Lasagna. However, to make the best zucchini bread recipe ever, water lends needed moisture to the bread.

How do you shred zucchini for bread and baked goods?

Begin by cutting the end off of one side of each zucchini. Secure the grater with one hand and the zucchini in the other. Then, grate the zucchini until only the stem remains.

What does zucchini bread taste like?

Warm and cozy with hints of brown sugar and cinnamon. The zucchini takes on the flavor of what it cooks with for a dessert that’s both savory and sweet.

Can I use frozen shredded zucchini?

Yes, but you will need to prepare them first. Place the zucchini in a colander and let it thaw, and drain. Press out the water and complete the recipe as is.

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Cinnamon Rolls with Heavy Cream