Best Zucchini Bread

Enjoy the Best Zucchini Bread any time of the day and any season of the year. This moist, delicious bread is a tasty treat or perfect snack.

My colleagues like to share the bounty of their gardens—which is especially nice because, despite my efforts and desire, I do not have a green thumb. These days, the basket on the conference table is filled with fresh vegetables, including a bevy of zucchini. There are tons of fantastic recipes that make good use of this summer squash, including Easy Air Fryer Zucchini Chips or as extra filler in the Healthy Turkey Meatballs.

But I love making (and eating) desserts that are just a tad bit healthier, and this sweet and spicy zucchini bread fits the bill.

Why You Will Love This Recipe

This tasty bread is an all-around utility player. Warm up a slice to pair with your morning coffee. Add a slice to your lunchtime salad. Or enjoy it as an after-dinner snack while watching your favorite show.

Not only is there flexibility in the time of day to serve this bread but it’s also a recipe that can be made year-round. Sure, you might get some free zucchini in the summer from your gardening friends, but the sweet heat from the cinnamon and nutmeg make this a great option for fall and winter too.

Ingredients

This recipe requires only a few, easy-to-find ingredients. Here’s what you’ll need:

• 2 cups Zucchini, shredded
• 2 cups All – Purpose flour
• 2 tsp Baking soda
• 1/2 tsp Baking powder
• 1/2 tsp Salt
• 1 tsp ground Cinnamon
• 1/2 tsp ground Nutmeg
• 1 cup Brown sugar
• 1/2 cup Butter, melted
• 2 large eggs
• 1 tsp vanilla essence
• 1/2 cup chopped nuts

How to Make – The Steps

Step 1: Preheat your oven to 350°F, and line your baking pan with parchment paper.

Step 2: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

Step 3: In another bowl, whisk together the sugar, melted butter, eggs, and vanilla until the mixture is smooth.

Step 4: Add the wet mix to the dry mix and whisk to combine.

Step 5: Gently fold in the shredded zucchini and the nuts (the nuts are optional).

Step 6: Pour the batter into your prepared loaf pan and spread it evenly. Bake in the preheated oven for about 35-45 minutes or until a toothpick inserted into the center of the bread comes out clean.

Top Tips For a Perfect Zucchini Bread

For the most flavorful zucchini bread, always opt for fresh, firm zucchini. Avoid ones with blemishes or that feel soft to the touch. After washing the vegetable, grate it using the large holes of a box grater (you can also use a food processor).

For a smooth and fluffy bread, sift the flour, baking soda, baking powder, and spices before mixing with the wet ingredients. When you mix, fold the ingredients gently; overworking the batter can make the bread dense.

Add a fabulous sugary crust by sprinkling cinnamon sugar on top of the batter.

FAQs

Serving Suggestions

My favorite way to enjoy zucchini bread is fresh, out-of-the-oven, with a pat of butter melting into it. It also tastes great at room temperature. If you’re eating a slice for breakfast, the bread goes great with an Almond Milk Smoothie. A slice would be the perfect finish for a healthy lunch of Roasted Beet Salad. If you’re serving the zucchini bread as a dessert, add a light dusting of powdered sugar. And for a festive touch, make mini zucchini bread loaves for personal servings.

Make Ahead and How to Store

This recipe is great for making ahead. After it cools from the oven, wrap it in plastic wrap or place it in an airtight container. It’ll store on the counter for a couple of days or up to a week in the fridge.

Zucchini bread also freezes well. Wrap it in plastic wrap and then wrap it again in aluminum foil. It’ll keep in the freezer for about 2-3 months. When you’re ready to serve, thaw the bread overnight in the fridge and then warm it in a preheated oven at 350°F for 10 minutes.

Best Zucchini Bread

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 12 slices

Ingredients

  

1x2x3x

• 2 cups Zucchini shredded
• 2 cups All – Purpose flour
• 2 tsp Baking soda
• 1/2 tsp Baking powder
• 1/2 tsp Salt
• 1 tsp ground Cinnamon
• 1/2 tsp ground Nutmeg
• 1 cup Brown sugar
• 1/2 cup Butter melted
• 2 large eggs
• 1 tsp vanilla essence
• 1/2 cup chopped nuts

Instructions

 

• Preheat your oven to 350°F. Line it with parchment paper.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
• In another bowl, whisk together the sugar, melted butter, eggs, and vanilla essence until the mixture is smooth.
• Add the wet mix to the dry mix and whisk to combine.
• Gently fold in the shredded zucchini and the nuts.
• Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for about 35 – 45  minutes or until a toothpick inserted into the center of the bread comes out clean.

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