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The Best Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 85 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 24 servings (slices)
  • Category: Breakfast, Dessert, Side Dish
  • Method: Baking
  • Cuisine: American

Description

This moist and flavorful zucchini bread recipe is perfect for breakfast, dessert, or a savory side dish. Made with shredded zucchini, warm spices like cinnamon and nutmeg, and a combination of sugars for sweetness, this bread is easy to prepare and bakes to perfection with a tender crumb. The use of applesauce and vegetable oil keeps it moist while reducing fat, making it a delicious and slightly healthier treat.

Ingredients

Units Scale

Dry Ingredients

  • 3 cups All Purpose Flour
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 Tsp Nutmeg
  • 1 Tbsp Cinnamon
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt

Wet Ingredients

  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 3 Eggs
  • 1 Tsp Vanilla Extract
  • 3 cups Shredded Zucchini (DO NOT DRAIN)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the zucchini bread.
  2. Prepare Zucchini: Shred 3 cups of zucchini without draining to retain moisture.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, brown sugar, nutmeg, cinnamon, baking powder, baking soda, and salt until well combined.
  4. Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, applesauce, eggs, and vanilla extract thoroughly.
  5. Create Batter: Add the wet ingredients to the dry mixture and stir until combined. The batter will be thick, resembling a thick dough.
  6. Add Zucchini: Fold in the shredded zucchini, mixing until the consistency is similar to pancake batter, ensuring the zucchini is evenly distributed.
  7. Prepare Pans and Bake: Grease three small loaf pans evenly. Pour and divide the batter equally among the pans. Bake for approximately 55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Remove the pans from the oven and allow the zucchini bread to cool on a wire rack for at least one hour before slicing and serving.

Notes

  • Do not drain the shredded zucchini as the moisture helps keep the bread tender and moist.
  • Ensure the toothpick comes out clean before removing the bread from the oven to prevent undercooking.
  • You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
  • Store the zucchini bread covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Optional: Add nuts or chocolate chips for extra texture and flavor.

Nutrition

  • Serving Size: 1 slice (1/24th of recipe)
  • Calories: 145
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://evelynseats.com/the-best-zucchini-bread-recipe/