All the tips and tricks you need to make the BEST Zucchini Bread recipe of your life! It’s so easy to make, with consistent results every time. The bread bakes up moist, tender, and super flavorful! This recipe is perfect for brunch, snacks, or even dessert. You can easily turn it into chocolate chip zucchini bread or add nuts for extra crunch.
Why You’ll Love This Recipe
- Moist and Flavorful: The combination of shredded zucchini and spices results in an incredibly moist and flavorful bread.
- Easy to Make: With simple ingredients and straightforward steps, anyone can whip up this delicious zucchini bread.
- Versatile: Customize your loaf by adding chocolate chips or nuts; you can make it your own!
- Perfect for Any Occasion: Whether it’s breakfast, a snack, or dessert, this bread fits perfectly into any moment.
- Great for Meal Prep: Make a batch ahead of time and store it; it tastes even better after a day!
Tools and Preparation
Before you begin baking the BEST Zucchini Bread, gather your tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Loaf pan (9×5 inch)
- Mixing bowls (medium and large)
- Whisk
- Box grater or food processor
- Parchment paper or nonstick spray
- Measuring cups and spoons
Importance of Each Tool
- Loaf Pan: Ensures even baking and gives your zucchini bread its classic shape.
- Mixing Bowls: Different sizes help in managing dry and wet ingredients separately before combining.
- Box Grater/Food Processor: Quickly shreds zucchini to the right consistency needed for moist bread.
Ingredients
- 2 cups all purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cardamom (optional)
- 2 cups shredded zucchini (12 ounces, about 2 zucchini)
- 1/2 cup butter (1 stick) melted
- 1/4 cup neutral oil (vegetable oil, canola oil, light olive oil, etc.)
- 3/4 cup brown sugar (packed)
- 1/4 cup sour cream
- 2 eggs
- 2 teaspoons vanilla
- 1 cup chocolate chips (I used half mini, half dark chocolate chopped)
- 3/4 cup toasted walnuts (or pecans)
- 1 tablespoon raw sugar (or granulated sugar, to top bread)
How to Make BEST Zucchini Bread
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F. Line one 9×5 inch loaf pan with parchment paper or grease well with nonstick spray.
Step 2: Toast Nuts (If Using)
If adding nuts to your bread:
* Spread about 3/4 cup chopped nuts on a dry baking sheet.
* Toast at 350°F for about 5 minutes.
* Stir the nuts and continue baking in 2-minute intervals until browned and fragrant.
Set aside to cool.
Step 3: Mix Dry Ingredients
In a medium bowl:
* Combine 2 cups all purpose flour,
* 1 cup granulated sugar,
* 1 teaspoon baking soda,
* 1 teaspoon baking powder,
* 1 teaspoon kosher salt,
* 1 & 1/2 teaspoons cinnamon,
* 3/4 teaspoon nutmeg,
* 1/4 teaspoon cardamom.
Whisk together and set aside.
Step 4: Mix Wet Ingredients
In a large microwave-safe bowl:
* Add 1/2 cup butter (melted).
Add:
* 1/4 cup oil,
* 3/4 cup brown sugar,
* 1/4 cup sour cream,
* 2 eggs,
* 2 teaspoons vanilla.
Whisk until combined.
Step 5: Shred Zucchini
Shred zucchini using the largest holes on a box grater or food processor. You need about:
* 12 ounces of zucchini, which is roughly 2 smallish-medium zucchinis.
Step 6: Blot/Squeeze Zucchini
Once grated:
Blot the zucchini using paper towels or squeeze out moisture to prevent gummy bread.
Step 7: Combine Ingredients
Add shredded zucchini to dry ingredients. Then:
Add dry mixture into wet mixture.
Mix only until just combined.
Step 8: Add Optional Ingredients
If using chocolate chips or nuts:
Add them before fully mixing the flour in. Stir together gently with as few strokes as possible.
Step 9: Pour Batter into Pan
Pour batter into prepared loaf pan. Top with:
* A tablespoon of raw sugar or granulated sugar.
You may also scatter some chocolate chips on top if desired.
Step 10: Bake the Bread
Bake in preheated oven for about:
60 minutes at center rack.
Check doneness using a toothpick; it should come out clean.
Step 11: Cool the Bread
Let cool in the pan on a wire rack for about:
15 minutes if using parchment paper.
If not using parchment paper, let cool for about:
30 minutes before flipping onto a cooling rack.
Step 12: Store Zucchini Bread
Store in a sealed container at room temperature for up to:
5 days. For longer storage:
Freezer instructions: Wrap cooled loaf tightly in plastic wrap then place in ziplock bag. It can be stored in the freezer for up to:
3 months.
How to Serve BEST Zucchini Bread
Serving your BEST Zucchini Bread can enhance its flavors and create delightful experiences. Whether it’s a cozy breakfast or a sweet afternoon snack, here are some great ways to enjoy this moist and flavorful bread.
With Cream Cheese Spread
- A rich and tangy cream cheese spread complements the sweetness of the bread beautifully. Simply mix softened cream cheese with a bit of honey for added sweetness.
As Toast
- Slices of zucchini bread make a delicious toast. Top with butter and your favorite jam for a simple yet satisfying breakfast.
Served Warm
- Enjoy your zucchini bread warm out of the oven, perhaps with a scoop of vanilla ice cream on top for an indulgent dessert.
With Fresh Fruit
- Pairing zucchini bread with fresh fruit, like berries or banana slices, adds freshness and balances the sweetness of the bread.
With Coffee or Tea
- This bread pairs perfectly with a hot cup of coffee or tea. The spices in the bread enhance the flavors of your favorite brew.
As a Snack
- Cut into squares for easy snacking. It makes for a great on-the-go treat that’s both filling and wholesome.
How to Perfect BEST Zucchini Bread
Perfecting your BEST Zucchini Bread can elevate your baking skills. Here are some essential tips to ensure it turns out just right every time.
Use Fresh Zucchini: Fresh, firm zucchini will provide the best moisture content without being too watery.
Squeeze Out Excess Moisture: After shredding, blot or squeeze the zucchini to remove excess moisture. This prevents gummy bread.
Don’t Overmix: Mix the batter until just combined to avoid tough bread. A few lumps are okay!
Monitor Baking Time: Every oven is different; check your bread around 60 minutes but be prepared for it to take longer if needed.
Cool Properly: Letting the bread cool in the pan helps maintain its structure, preventing it from falling apart when you slice it.
Best Side Dishes for BEST Zucchini Bread
While BEST Zucchini Bread is delicious on its own, pairing it with complementary side dishes can create a well-rounded meal. Here are some great options to consider:
Fruit Salad: A refreshing bowl of mixed fruits adds brightness and balance to your meal.
Yogurt Parfait: Layer yogurt with granola and berries for a tasty contrast that complements the spiced flavors of zucchini bread.
Scrambled Eggs: For a hearty breakfast option, pair your zucchini bread with fluffy scrambled eggs.
Cheese Platter: Offer different cheeses alongside your zucchini bread for an elegant touch at brunch gatherings.
Green Salad: A light green salad dressed in vinaigrette can serve as a refreshing counterpart to the richness of the bread.
Nut Butter Dip: Serve with almond or peanut butter for adding healthy fat and protein, enhancing satiety while enjoying this treat.
Common Mistakes to Avoid
When making the BEST Zucchini Bread, it’s easy to make a few common mistakes. Here are some tips to help you achieve perfect results every time.
- Skipping the blotto: Failing to blot or squeeze the shredded zucchini can lead to a gummy texture. Always remove excess moisture for a lighter bread.
- Overmixing the batter: Mixing the batter too much can create tough zucchini bread. Stir just until combined for a tender loaf.
- Not measuring ingredients accurately: Incorrect measurements, especially of flour, can affect the outcome. Use a kitchen scale or properly spoon and level your ingredients.
- Ignoring baking times: Every oven is different; not checking for doneness can result in undercooked or overbaked bread. Always use a toothpick test before removing it from the oven.
- Using stale ingredients: Old baking powder or baking soda can impact rise and flavor. Ensure your leavening agents are fresh for the best results.
Refrigerator Storage
- Store leftover BEST Zucchini Bread in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
Freezing BEST Zucchini Bread
- Wrap the cooled bread tightly in plastic wrap and place it in a ziplock bag.
- Freeze for up to 3 months for optimal freshness. Alternatively, slice and wrap individual pieces for easier thawing.
Reheating BEST Zucchini Bread
- Oven: Preheat to 350°F (175°C) and reheat wrapped bread for about 10-15 minutes.
- Microwave: Heat individual slices on low power for 20-30 seconds until warm.
- Stovetop: Toast slices in a skillet over medium heat until golden and warm throughout.
Frequently Asked Questions
What makes the BEST Zucchini Bread so moist?
Using shredded zucchini helps maintain moisture levels while adding flavor. Blotting excess water ensures your bread isn’t gummy.
Can I make chocolate chip zucchini bread?
Absolutely! You can easily add chocolate chips, nuts, or other mix-ins to customize your loaf of BEST Zucchini Bread.
How do I know when my zucchini bread is done?
The best way to check is by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your BEST Zucchini Bread is ready.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for added nutrition. Just be aware that it may change the texture slightly.
Final Thoughts
This BEST Zucchini Bread recipe is not only easy to make but also incredibly versatile. You can customize it by adding chocolate chips, nuts, or spices according to your preferences. With its moist and flavorful profile, this zucchini bread is sure to become a favorite in your household. Give it a try and enjoy this delicious treat!
BEST Zucchini Bread
Looking for the ultimate recipe for Zucchini Bread? Our BEST Zucchini Bread combines the perfect blend of moistness and flavor, making it an irresistible treat for any occasion. With simple ingredients and straightforward instructions, this recipe guarantees consistent results every time.
- Total Time: 1 hour 20 minutes
- Yield: About 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1/2 cup butter (melted)
- 3/4 cup brown sugar (packed)
- 2 eggs
- Optional: Chocolate chips and nuts
Instructions
- Preheat oven to 350°F and prepare a loaf pan with parchment paper or nonstick spray.
- In a medium bowl, whisk together dry ingredients: flour, sugars, baking soda, baking powder, salt, cinnamon.
- In a large bowl, combine melted butter, brown sugar, eggs, and vanilla until smooth.
- Shred zucchini and squeeze out excess moisture before adding it to the wet mixture.
- Gently fold dry ingredients into wet ingredients until just combined; add in chocolate chips or nuts if desired.
- Pour batter into the prepared loaf pan and sprinkle with raw sugar on top.
- Bake for about 60 minutes or until a toothpick comes out clean.
- Let cool before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, consider mixing in walnuts or pecans. This bread freezes well; wrap tightly in plastic wrap for up to three months.
