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!
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If you find yourself with an overabundance of zucchini (one problem I seem to have every year around this time) and you're not sure how to use them up before they go bad... you could make this parmesan roasted zucchini... but maybe you also want something that hides the zucchini. Enter this recipe for homemade zucchini bread: a moist quick bread with a soft crumb that's packed with the cozy flavors of cinnamon, vanilla and molasses. I've been making this recipe for years and it's about time I shared it. Find more inspiration with these zucchini recipes.
The Best Zucchini Bread Recipe
- Incredibly flavorful & moist
- Comes together in 5-10 minutes (at most!)
- No mixer required & 1 bowl recipe!
- Can be made easily into muffins
- A wonderful make ahead recipe– can be frozen
- Hidden veggies– you can't even taste the zucchini!
You Need These Ingredients
- Zucchini: The star of the show! Zucchini contains a lot of water which is wonderful for baked goods, so unlike removing the excess liquid like in these zucchini fritters, we keep it to add moisture to the bread.
- Flour: Using all-purpose flour gives the bread enough structure. You can also use a combination of all-purpose flour and whole wheat flour for a heartier, more dense texture. I haven't tried using all whole wheat flour.
- Sugar: This recipe uses brown sugar and granulated sugar. While both add sweetness, using more brown sugar not only adds extra moisture, it always adds flavor from the molasses. I do the same in for these chewy chocolate chip cookies.
- Eggs: The eggs help bind the ingredients together and provide structure.
- Yogurt: Incorporating yogurt into the bread not only adds moisture, it also assists with giving the bread a lift as it interacts with the baking soda.
- Butter & Oil: Butter is the main fat in this recipe, adding tons of flavor and moisture. Since butter is a heavier fat, adding oil helps lighten the crumb. You can easily swap the oil 1:1 with applesauce.
- Vanilla, Cinnamon & Salt: Essential for flavor.
- Baking Soda & Baking Powder: Helps give the bread a lift.
Overview: How To Make Zucchini Bread
- Start With Wet Ingredients: Whisk together the melted butter, oil, sugars, eggs, yogurt, and vanilla until combined and no sugar lumps remain.
- Then Add Dry Ingredients: Stir in the flour, cinnamon, baking powder, baking soda, and salt until almost combined– some flour pockets should be remaining.
- Fold in Zucchini: Fold in the shredded zucchini (including any add-ins, if desired.) The batter will be thick.
- Bake: Spread the zucchini batter into a loaf pan and bake for 60-70 minutes, covering loosely with aluminum foil halfway to prevent the top from browning too much. Begin checking the bread at the 55 minute mark. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs.
Success Tip: Shredding Zucchini
While you don't have to do this, I highly recommend it for extra delicious zucchini bread. Once you shred the zucchini, the trick is to give it a rough chop to make smaller pieces or you can give it 1-2 pulses in the food processor. The smaller pieces allow the zucchini to "melt" into the bread as it bakes giving it the perfect texture. See the images below for reference.
In order to grate the zucchini you will need a box grater or a food processor. If you're looking either, I own and love this box grater and food processor because they both have held up extremely well with daily use.
What Does Zucchini Bread Taste Like?
Zucchini is a neutral ingredient and takes on the flavor of what it's paired with. This zucchini bread is made with cinnamon, vanilla and brown sugar so there's a lot of cozy flavors. I find that zucchini bread tastes even better on day 2 (just like banana bread!)
FAQs
The term 'healthy' is different for everyone. What is healthy to me, might not be healthy for you. I recommend adding the ingredients into a nutrition calculator to see if this recipe works for you.
You can peel the zucchini before using, but you don't have to (I never do!) There's no difference in taste or texture with the exception that you'll have specks of green throughout the bread (or baked good) when keeping the peel on.
Absolutely, I do it all the time. You can freeze zucchini bread for up to 3 months as a whole loaf or in slices. Wrap tightly in plastic wrap and then place in a freezer-safe zipped bag or container.
Zucchini bread will stay fresh at room temperature for 3 days, in the refrigerator for 1 week or in the freezer up to 3 months.
You can do either. For this recipe you can hand grate or shred using a food processor.
More Zucchini Recipes
Zucchini Bread
Description
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.
Lily says
Loved these as muffins to use zucchini from my garden. I used avocado oil instead of vegetable.
Rosa says
Made with shredded zucchini that I froze from my garden. I used coconut oil and all brown sugar and it was delicious.