Zucchini bread is a delightful treat that combines the fresh, green goodness of zucchini with the warm, comforting flavors of cinnamon and sugar. This Best Zucchini Bread Loaf recipe is easy to make and creates a soft, moist loaf that’s perfect for breakfast, snacks, or even dessert. With just a few basic ingredients, anyone can whip up this delicious loaf in no time.

Using shredded zucchini not only adds moisture but also sneaks in a healthy vegetable, making this bread a great choice for families and individuals alike. The combination of brown sugar and granulated sugar gives it the right amount of sweetness, while the warm spices make each slice a comforting delight. Whether you enjoy it plain or with a spread of butter, you’ll find this zucchini bread to be both satisfying and comforting.

So gather your ingredients and get ready to create a loaf that will impress friends and family. Each bite will have them asking for the recipe, and you’ll enjoy the wonderful aroma of freshly baked bread wafting through your kitchen.

Why Make This Recipe

Making this Best Zucchini Bread Loaf is a fantastic way to enjoy the flavors of summer, even when zucchini is in season. This recipe is not only easy to prepare but is also quite forgiving for those who might not have extensive baking experience. It uses pantry staples and comes together quickly, making it perfect for a last-minute treat. Plus, it’s a great way to use up extra zucchini from your garden or local farmers’ market. Each slice is infused with flavor while being surprisingly wholesome, making it a favorite for both kids and adults alike.

How to Make Best Zucchini Bread Loaf

Ingredients

• 1 1/2 cups shredded zucchini (about 1 medium)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, whisk together eggs, packed brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
3. Fold the shredded zucchini into the wet mixture until evenly distributed.
4. In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
5. Add the dry ingredients to the wet mixture and gently fold together just until combined, taking care not to overmix.
6. Transfer batter to the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift out onto a wire rack to finish cooling.

How to Serve Best Zucchini Bread Loaf

To serve your Best Zucchini Bread Loaf, slice it into thick pieces and enjoy it as is or spread a little butter on top for added richness. It can be enjoyed warm or at room temperature. This bread pairs wonderfully with coffee or tea, making it a great option for breakfast or an afternoon snack.

How to Store Best Zucchini Bread Loaf

To store your Best Zucchini Bread Loaf, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, you can place it in an airtight container or a resealable bag in the refrigerator, where it will last for a week. Alternatively, it can be frozen for up to three months. Just make sure to slice it before freezing for easy access!

Tips to Make Best Zucchini Bread Loaf

1. Make sure to squeeze out excess moisture from the zucchini before mixing it into the batter for the best texture.
2. Do not overmix the batter to keep the bread light and fluffy.
3. Feel free to add nuts or chocolate chips for extra flavor.
4. Check for doneness by inserting a toothpick in the center; it should come out clean.
5. Allow the loaf to cool completely before slicing for the best results.

Variation

You can customize your Best Zucchini Bread Loaf by adding various ingredients. Consider including walnuts, pecans, or chocolate chips for added texture and flavor. You can also experiment by adding spices like nutmeg or ginger for a different profile. If you want to make it healthier, substitute half the flour with whole wheat flour or use applesauce instead of some of the oil.

FAQs

1. Can I use frozen zucchini?
   Yes, frozen zucchini works well! Just make sure to thaw and drain excess moisture before using.

2. How can I tell if my zucchini bread is done?
   A toothpick should come out clean when inserted into the center of the loaf.

3. Can I make this recipe dairy-free?
   Absolutely! Substitute vegetable oil with a vegan butter or any other plant-based oil.

4. How long does zucchini bread last?
   It can last at room temperature for up to three days, about a week in the fridge, or three months in the freezer.

5. What do I do if my bread is too dense?
   This could be due to overmixing the batter or using too much zucchini. Be careful to mix just until combined for light results.

   
   

Best Zucchini Bread Loaf

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A soft, moist zucchini bread loaf enhanced with cinnamon and sugar, perfect for breakfast or snacks.

• Author: Patricia
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups shredded zucchini (about 1 medium)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, whisk together eggs, packed brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
3. Fold the shredded zucchini into the wet mixture until evenly distributed.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5. Add dry ingredients to the wet mixture and fold together just until combined.
6. Transfer batter to the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, squeeze out excess moisture from the zucchini. Optional additions include nuts or chocolate chips.

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 10g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg