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 Recipe ever!
Try my Zucchini Chocolate Muffins Recipe next! Have a look at more summer Desserts here.
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.
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:
- Shred your zucchini
- Blot the zucchini (to take excess moisture out)
- Mix all wet ingredients together
- Sift dry ingredients and chocolate chips over wet and fold
- Pour batter in a lined loaf pan
- 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:
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
Best Zucchini Bread Recipe
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 tsp Pure vanilla extract
- 1 Cup Grated Zucchini
- 1 ½ Cups All purpose flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 1 Cup semi sweet Chocolate Chips (or chopped nuts/raisins)
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
- 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 tbsp 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.
People are talking about Zucchini bread. I seldom eat bread but seeing the picture makes me crave for Zucchini.
Thanks for this recipe. It is amazing and really easy to make. My family loved it.
You can tell how moist it is! Looks so delicious, and would love try making it for sure.
I love zucchini bread! And anything with chocolate chips added is even better.
I love this recipe. I will definitely add this to my recipe list. Thanks for sharing!
I love how delicious that zucchini bread turned out. I haven't tried it yet but I keep on hearing that it's marvelous.
This is sooo mouthwatering!!! Really love how simple and easy to make this Zucchini Bread! I’m sure they’re super delish!
That sounds delicious. I've never tried to make it before but I'd like to try.