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Zucchini Bread

zucchini bread cut into slices in a loaf pan on a white table.
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5 from 1 review

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!

Ingredients

Units
  • 1/4 cup melted unsalted butter
  • 1/4 cup vegetable oil
  • 3/4 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup yogurt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 3/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded zucchini (do not blot or strain)
  • optional add-ins: 1 cup semi-sweet chocolate chips or chopped nuts

Instructions

  1. Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and store the bread at room temperature for 3 days or in the refrigerator for up to 1 week.

Notes

  1. 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.
  2. Oil: You can use avocado oil, coconut oil, vegetable oil or canola oil. If desired, you can swap the oil 1:1 with applesauce.
  3. Yogurt: You can also use sour cream.
  4. 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.

Find it online: https://runlifteatrepeat.com/zucchini-bread/