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5 from 3 votes

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!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Slices
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 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

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 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.

Nutrition

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