Best Zucchini Bread Recipe

This bread definitely lives up to its name. So soft, moist and has a lovely cakey texture. You will require no mixers or any special equipments. With just 10 minutes of prep time you can bake the most easy and the best Zucchini Bread Recipe ever!

You will adore my Zucchini Chocolate Muffins Recipe too! Have a look at more summer Desserts here.

Try this Quick Brioche Bun Recipe next! Bakes so light and fluffy with just 15 minutes of bake time.

Love Chocolate treats in during summer? Then give this Dirt Cake a go! Must try this Golden Cadillac Ice cream Drink too for your next party!

You will simply adore this bread for how incredibly moist and flavorsome it bakes. However, if you are looking for a more buttery bread try this Chocolate Chip Loaf. For a fruity twist, give this Pineapple Zucchini Bread a go!

Taste and texture of this bread:

This Zucchini Bread tastes like vanilla and the spices that you add in this batter with hints of molasses from the brown sugar. No you cannot taste zucchini in baked bread. It only imparts a ton of moisture (in a good way) to baked goods.

This bread has a soft almost cake like texture that you will adore!

Recipe ingredients:

• Oil: Any flavorless oil like vegetable, canola or even avocado oil works!
• Brown Sugar: Both light and dark brown sugars are fine for this recipe. I opted for dark one.
• Spices: I used cinnamon and a little bit of nutmeg to spice up the bread. A little bit of ground cloves and cardamom can be added to it too.
• Zucchini: You will need a cup of shredded zucchini, blot it lightly before adding to the batter.
• Leaveners: Both baking powder and baking soda are required for a perfect rise and texture.
• Chocolate Chips: I like to use semi sweet choc chips here. You can also sub half of chips with nuts of choice.

How to make zucchini bread:

1. Shred your zucchini
2. Blot the zucchini (to take excess moisture out)
3. Mix all wet ingredients together
4. Sift dry ingredients and chocolate chips over wet and fold
5. Pour batter in a lined loaf pan
6. And bake at 350 deg F until done

How do you get excess water out of zucchini?

With clean hands, squeeze extra moisture from grated zucchini over a bowl. Or alternatively blot shredded zucchini on a paper towel.

What can I substitute for oil in zucchini bread?

You can try replacing half of the oil in this recipe with apple sauce. The bread would still bake very moist with a slight alteration in texture.

Tips for perfect zucchini bread:

• Always blot your zucchini to get rid of excess moisture from it. This will save your bread from turning extra wet!
• Brown sugar helps give the bread a ton of flavor, don't sub it with granulated sugar.
• Generally, chocolate chips do not sink into this batter as it bakes, if you wish you can sprinkle a tablespoon of flour to your chips before adding them to batter.
• Cover bread with aluminum foil loosely to prevent the bread from browning too quickly in the oven.

Bread Add-ons Variations:

• Try adding raisins and/or nuts like pecans or walnuts like I add here in my dates bars recipe!
• This streusel topping would be amazing here.
• Try adding a layer of cream cheese to this bread, so good!

More easy desserts on the blog:

Lemon Poppy Seed Muffins

Peach Galette

Cherry Dump Cake

Best Lemon Blueberry Muffins

If you liked this recipe give it a star review. Also tell me in the comments below, how did this turn out for you! And don't forget to share your creations with me on Instagram tagging #greedyeatsblog

Recipe

Best Zucchini Bread Recipe

This bread definitely lives up to its name. So soft, moist and has a lovely cakey texture. You will require no mixers or any special equipments and with just 10 minutes of prep time you can bake the most easy and the best Zucchini Bread ever!

5 from 4 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

US Customary - Metric

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings 12 Slices

1x2x3x

Calories: 256kcal

Author: Neha

Equipment

• 8 x 4 inch Loaf Pan

Ingredients

• ▢ ½ Cup Flavorless Oil (vegetable, canola or avocado oil)
• ▢ ½ Cup Packed Brown Sugar (light/dark both work)
• ▢ ½ Cup Granulated Sugar
• ▢ 1 large Egg
• ▢ 2 teaspoon Pure vanilla extract
• ▢ 1 Cup Grated Zucchini
• ▢ 1 ½ Cups All purpose flour
• ▢ ½ teaspoon Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ¼ teaspoon Salt
• ▢ 2 teaspoon Ground Cinnamon
• ▢ ¼ teaspoon Ground Nutmeg
• ▢ 1 Cup semi sweet Chocolate Chips (or chopped nuts/raisins)

US Customary - Metric

Instructions

• Preheat the oven to 350°F (177°C) and grease and line an 8×4 inch loaf pan with parchment paper and set it aside.
• In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg and vanilla, together until combined. Now add shredded and blotted zucchini and fold it in too.
• Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg over wet ingredients. Add chocolate chips and fold using a spatula until combined. Pour mixture in the pre prepared loaf pan and bake for about 50-55 minutes. After about 30 minutes I like to cover my loaf pan loosely with aluminum foil to prevent over browning.
• Bread is done when a toothpick inserted in the center comes out clean. Remove bread from loaf pan after 5-10 mins and set on a wire rack to cool completely before slicing.

Notes

Storage Information:

• This bread will remain fresh covered tightly at room temperature for 3-4 days.
• Any leftovers can be stored in the refrigerator for up to a week.
• This bread freezes wonderfully for up to 3 months. Allow to thaw in the refrigerator overnight or on counter top before slicing.  

Tips for perfect zucchini bread:

• Always blot your zucchini to get rid of excess moisture from it. This will save your bread from turning extra wet!
• Brown sugar helps give the bread a ton of flavor, don't sub it with granulated sugar.
• Generally, chocolate chips do not sink into this batter as it bakes, if you wish you can sprinkle a tablespoon of flour to your chips before adding them to batter.
• Cover bread with aluminum foil loosely to prevent the bread from browning too quickly in the oven.

Nutrition

Serving: 1Slice | Calories: 256kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Sodium: 57mg | Sugar: 16g

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