Description
This Zucchini Bread recipe is a flavorful, moist quick bread perfect for using up summer’s favorite vegetable. Packed with brown sugar, cinnamon, nutmeg, vanilla, and applesauce for added moisture, it’s a delicious treat that’s easy to make and customize with chocolate chips, nuts, or raisins.
Ingredients
Scale
- 1¾ cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- ¼ cup (60g) unsweetened applesauce (or sour cream/Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1½ cups (180g) shredded zucchini (no need to blot)
- Optional: 1 cup (180g) semi-sweet chocolate chips, chopped nuts, or raisins
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Stir in the shredded zucchini.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts.
- Bake: Spread the batter evenly into the prepared loaf pan. Bake for 55-70 minutes. Loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter.
- Cool: Remove the bread from the oven and let it cool in the pan for 1 hour. For neat slices, transfer the bread to a wire rack and cool completely before slicing.
Notes
Tips & Tricks for Perfect Zucchini Bread:
- Shredding Zucchini: No need to blot the zucchini—it adds moisture to the bread.
- Customizations: Add chocolate chips, chopped nuts, or raisins for extra flavor and texture.
- Make Ahead: Freeze the baked bread by wrapping it in foil and storing it for up to 3 months. Thaw overnight in the fridge before serving.
- Pan Prep: Use a 9×5-inch loaf pan for best results. Line it with parchment paper for easy removal.
- Room Temperature Eggs: Let eggs sit at room temperature for 30 minutes for better emulsification.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread recipe, moist zucchini bread, quick bread recipe