Description
This Best Ever Zucchini Bread recipe is moist, flavorful, and easy to make, perfect for using up summer zucchini. With warm spices like cinnamon and nutmeg, combined with a tender crumb from Greek yogurt or applesauce, it offers a delicious treat for breakfast or snack time. Optional add-ins like walnuts or chocolate chips add texture and extra flavor.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of the leavening and spices.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs with the granulated and brown sugar until smooth and well combined. Then mix in the vegetable oil (or melted coconut oil), Greek yogurt (or applesauce), and vanilla extract until fully incorporated.
- Add Dry to Wet: Gradually stir the dry ingredients into the wet mixture, mixing just until incorporated to avoid overmixing and tough bread.
- Fold in Zucchini and Add-Ins: Gently fold in the shredded zucchini and any optional ingredients like chopped walnuts or chocolate chips, ensuring an even distribution.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be careful not to overmix the batter to keep the bread tender.
- You can substitute applesauce for Greek yogurt to make the bread dairy-free.
- Adding walnuts or chocolate chips is optional but enhances texture and flavor.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- The zucchini should be well shredded and can be slightly drained if very watery.
