Wondering what to do with that pile of zucchini from your garden?
Look no further!
This best ever zucchini bread is not only a fantastic way to use up your zucchini surplus, but it’s also delicious and nutritious.
With its perfect blend of spices and just the right amount of sweetness, this bread is a treat you’ll want to make again and again.
Ready to whip up something amazing? Let’s get started!
What’s to Love About This Particular Zucchini Bread?
The secret to great zucchini bread lies in its texture. This recipe ensures a perfectly moist loaf by incorporating just the right amount of grated zucchini.
The zucchini adds natural moisture, keeping the bread tender and delicious without becoming soggy.
This recipe also uses both granulated and brown sugar, which provides a depth of sweetness that complements the subtle flavor of the zucchini.
The combination of cinnamon and nutmeg gives this zucchini bread a warm, comforting flavor.
One of the best things about this zucchini bread recipe is its versatility.
Whether you prefer it plain, with nuts, or even with chocolate chips, you can easily customize it to suit your taste.
The recipe is forgiving and adaptable, allowing you to make it your own!
In fact, we’ll provide some ideas for customization below.
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Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped nuts (walnuts or pecans) or chocolate chips
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and gently press to remove excess moisture. You don’t need to squeeze it dry, just get rid of the excess water.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix wet ingredients: In a large bowl, beat the eggs until light and frothy. Add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until well combined.
- Add zucchini: Stir the grated zucchini into the wet ingredients until evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
- Fold in optional ingredients: If using nuts or chocolate chips, gently fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Once cooled, slice and enjoy your delicious zucchini bread. It’s perfect on its own or with a pat of butter or cream cheese.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Ways to Customize Your Zucchini Bread
- Spices: Feel free to adjust the spices to your liking. Add a pinch of ground cloves or allspice for extra warmth.
- Sweeteners: You can substitute honey or maple syrup for the granulated sugar for a different flavor profile.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make this bread gluten-free.
- Moisture: If your zucchini is particularly watery, you may need to increase the flour slightly to achieve the right consistency.
- Add-ins: Get creative with your add-ins! Try shredded coconut, dried cranberries, or raisins for a twist.
I hope you enjoy every bite as much as I do.
This bread is a fantastic way to enjoy the bounty of summer and sneak in some veggies while also treating yourself to something delicious!
READ NEXT: 11 Creative Ways to Use Zucchini
Print
Best Ever Zucchini Bread
This zucchini bread recipe is the ultimate way to transform fresh zucchini into a moist, flavorful treat. Perfectly spiced with cinnamon and nutmeg, and just the right amount of sweetness, this bread is versatile enough for breakfast, a snack, or dessert.
- Total Time: 1 hour 15 minutes
- Yield: a 9x5 loaf 1x
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped nuts (walnuts or pecans) or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and gently press to remove excess moisture. You don’t need to squeeze it dry, just get rid of the excess water.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the eggs until light and frothy. Add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until well combined.
- Stir the grated zucchini into the wet ingredients until evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
- If using nuts or chocolate chips, gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 1 hour
