Go Back
–+ servings

Best Zucchini Bread Recipe

This moist and flavorful zucchini bread is packed with spices and a hint of sweetness, making it the perfect treat for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 slices
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 1 cup All-Purpose Flour Sifted
  • 1 cup Whole Wheat Flour Sifted
  • 1 tsp Baking Soda Ensure it's fresh
  • 1 tsp Baking Powder Ensure it's fresh
  • 1 tsp Ground Cinnamon For flavor
  • 1/2 tsp Ground Nutmeg For flavor
  • 1/2 tsp Salt To balance sweetness
  • 1/2 cup Chopped Walnuts Optional, for crunch

Wet Ingredients

  • 2 cups Grated Zucchini About 2 medium zucchinis, excess moisture squeezed out
  • 1/2 cup Granulated Sugar Adjust to taste
  • 1/2 cup Brown Sugar Packed
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla Extract For flavor

Instructions
 

Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.
  • Grease a 9x5 inch loaf pan with cooking spray or butter, and set aside.

Mix Dry Ingredients

  • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together until well combined. This helps to evenly distribute the leavening agents and spices.

Mix Wet Ingredients

  • In another bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. The oil and sugars will help keep the bread moist.

Combine Mixtures

  • Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
  • Fold in the chopped walnuts if using.

Bake the Bread

  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the bread is fully cooked inside.

Cool and Serve

  • Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
  • Transfer the bread to a wire rack to cool completely before slicing. This helps to maintain the bread's texture.

Notes

For best results, use fresh zucchini and allow it to drain after grating to remove excess moisture. This will prevent the bread from becoming too soggy.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword baking, Quick Bread, Zucchini Bread
Tried this recipe?Let us know how it was!