Zucchini Bread
This homemade zucchini bread is a family favorite recipe. It's perfectly moist, has a soft crumb, and is packed with the flavors of cinnamon, vanilla, and hints of molasses throughout. Simple to make, it comes together in just 1 bowl (no mixer needed), and a delicious way to use up extra zucchini. I'm certain you'll love this zucchini bread recipe!
Servings: 10 servings (1 loaf)
Calories: 2885kcal
Ingredients
- ¼ cup melted unsalted butter
- ¼ cup vegetable oil
- ¾ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ cup yogurt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ¾ teaspoons ground cinnamon
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups shredded zucchini do not blot or strain
- optional add-ins: 1 cup semi-sweet chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan. Set aside.
- Whisk the melted butter, oil, brown sugar, granulated sugar, eggs, yogurt and vanilla in a large mixing bowl until thoroughly combined. Add the flour, cinnamon, baking powder, baking soda, and salt and whisk together until almost combined; some flour pockets should be remaining. Fold in the zucchini. If adding, fold in any add-ins. The batter will be thick.
- Pour and spread the batter evenly into the prepared loaf pan. Bake for 60-70 minutes, covering loosely with aluminum foil halfway through to prevent the top from browning. Begin checking at the 55 minute mark. The bake time will vary so keep a close eye on it. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the bread from the oven and allow it to cool in the pan on a wire rack for 1 hour. Then, remove from the pan and cool directly on the wire rack until ready to serve. For neat slices, allow the bread to cool completely.
- Cover and store the bread at room temperature for 3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: The zucchini bread (or muffins) can be made in advance and frozen for up to 3 months. Allow the bread to cool completely before placing slices/loaf/muffins in a freezer-safe container or bag. Thaw overnight in the refrigerator or at room temperature.
- Oil: You can use avocado oil, coconut oil, vegetable oil or canola oil. If desired, you can swap the oil 1:1 with applesauce.
- Yogurt: You can also use sour cream.
- To Make Muffins: Grease a 12-count muffin pan or line with cupcake lines. Prepare the batter as directed in step 2. Then, spoon the batter into each liner, filling almost to the top. Bake for 5 minutes at 425ºF then, keeping the muffins in the oven, reduce the oven temperature to 350ºF. Bake for an additional 13-15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total baking time is 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Yield: 13-15 muffins.
Nutrition
Calories: 2885kcal | Carbohydrates: 420g | Protein: 44g | Fat: 116g | Saturated Fat: 43g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 465mg | Sodium: 1914mg | Potassium: 1326mg | Fiber: 10g | Sugar: 222g | Vitamin A: 2402IU | Vitamin C: 34mg | Calcium: 746mg | Iron: 16mg
