About This Recipe
If you’d told me a few years ago that zucchini could make one of the most delicious sweet breads I’ve ever had, I probably would’ve smiled politely and reached for a chocolate chip muffin instead. But ohhh, how things have changed! The first time I tried zucchini bread, it was at a neighbor’s potluck. I took one bite expecting something...well, green. Instead, I got the most moist, cinnamon-kissed, lightly sweet, perfectly soft slice of heaven.
From that day forward, I was hooked. And now, after testing and tweaking for months, I’m so excited to share my very own Best Zucchini Bread Recipe — the one my family begs for, the one my husband Sultan sneaks into the kitchen to slice just a little more of, and the one that disappears faster than any other bread I bake.
From that day forward, I was hooked. And now, after testing and tweaking for months, I’m so excited to share my very own Best Zucchini Bread Recipe — the one my family begs for, the one my husband Sultan sneaks into the kitchen to slice just a little more of, and the one that disappears faster than any other bread I bake.
Simple Tools for Zucchini Bread
To make the Best Zucchini Bread Recipe, all you need are a couple of bowls, a loaf pan, and a trusty whisk or spoon. I’ve linked some reliable, budget-friendly options to make baking smoother. Parchment paper makes cleanup easier—totally worth it!
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
2 large eggs
1/2 cup vegetable oil (or melted coconut oil)
3/4 cup brown sugar (packed)
1 tsp vanilla extract
1 1/2 cups grated zucchini (not peeled, drained lightly)
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Step 1
Grate the zucchini using a box grater. Lightly squeeze out excess water using a clean kitchen towel or paper towels. Set aside.
Step 2
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3
In a large bowl, whisk eggs, oil, brown sugar, and vanilla until smooth.
Step 4
Add the dry ingredients to the wet and stir just until combined. Fold in the zucchini and any optional add-ins (nuts or chocolate chips).
Step 5
Pour the batter into a greased or parchment-lined 9x5-inch loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Information
Calories
280
Saturated Fat
3g
Carbs
34g
Sugars
16g
Protein
4g
Sodium
180mg
Fiber
2g
Secret Tips
Don’t skip the drain! After grating, gently squeeze the zucchini to remove excess moisture, but don’t dry it out — we want moist, not soggy.
Use brown sugar for a deeper flavor — light or dark both work.
Spice it up! A dash of nutmeg or cloves can take this bread up a notch.
Don’t overmix the batter — a gentle stir is enough once the flour is added.
Use brown sugar for a deeper flavor — light or dark both work.
Spice it up! A dash of nutmeg or cloves can take this bread up a notch.
Don’t overmix the batter — a gentle stir is enough once the flour is added.
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