The best ever zucchini bread is a quick bread that is easy to make and comes together in about 10 minutes. This zucchini bread is extremely moist, has a delicious flavor and will be eaten up in no time!
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Quick breads are a go to snack or breakfast bread in our house. Weekly baking takes place and I always have some sort of muffin or bread for the week. Options for breads are never ending but some of my favorites are the sourdough discard blueberry bread, the quick and easy banana bread and a cranberry sourdough bread. Now this zucchini bread will be added to the rotation.
Tips to help make the best zucchini bread
- Use a very softened or basically melted butter. It mixes into the batter more smoothly.
- Mix the dry and wet ingredients separately. Blend them together after the dry ingredients have been combined.
- For faster zucchini grating use an attachment to a mixer or a hand crank shredder, otherwise I just use a cheese grater. It takes longer but still does the job.
- An electric mixer or stand mixer blends the quick bread best. It is a thicker batter and needs to be well combined.
- If using frozen, shredded zucchini, make sure to drain the extra liquid off.
- Bake the bread until golden brown or a toothpick inserted comes out clean. An overbaked bread is a dry bread.
What you need to make zucchini bread
Equipment
stand mixer or electric mixer
two mixing bowls – one for dry ingredients and one for wet
grater for shredding zucchini
measuring cups
measuring spoons
9×5 bread pan
Ingredients
eggs
butter – softened
sugar – I used cane sugar, but refined sugar works too.
zucchini – shredded
vanilla
baking soda
baking powder
unbleached all -purpose flour
salt – I like to use Redmond Real salt
cinnamon
chopped nuts – optional
How to make zucchini bread
Preheat oven to 350 degrees.
In a bowl combine the dry ingredients: soda, powder, salt, cinnamon, flour. Set aside.
If you have not shredded the zucchini, do so at this time.
In another mixing bowl, beat the eggs until fluffy. Add sugar, butter, vanilla. Mix well. Add in the zucchini.
Beat in the dry ingredients to the wet ingredients. Stir in optional nuts.
In a greased 9×5 loaf pan pour in the bread batter.
Bake at 350 degrees for 50 minutes or until toothpick inserted comes out clean.
Let bread rest for 10 minutes before removing out of pan.
Enjoy!
Other recipes to try
Healthy Maple Sweetened Granola
The Easiest White Chicken Chili
If you enjoyed this zucchini bread recipe please come back and give it five stars!
The best ever zucchini bread
Equipment
- 2 mixing bowls one for dry ingredients one for wet ingredients
- measuring cups
- measuring spoons
- grater for shredding zucchini
- 9×5 bread pan
Ingredients
- 1 cup butter softened, almost to the point of melting
- 2 eggs
- 1 cup sugar I use cane sugar
- 1 tsp vanilla
- 2 cups zucchini shredded
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt I like Redmond real salt
- 3 cups flour unbleached all-purpose
- 3 tsp cinnamon
- 1 cup chopped nuts optional
Instructions
- Preheat oven to350 °F
- In a bowl combine the dry ingredients: soda, powder, salt, cinnamon, flour. Set aside.
- If you have not shredded the zucchini, do so at this time.
- In another mixing bowl, beat the eggs until fluffy. Add sugar, butter, vanilla. Mix well. Add in the zucchini.
- Beat in the dry ingredients to the wet ingredients. Stir in optional nuts.
- In a greased 9×5 loaf pan pour in the bread batter.
- Bake in preheated oven for 50 minutes or until toothpick inserted comes out clean.
- Let bread rest for 10 minutes before removing out of pan.
- Enjoy!
Notes
- Use a very softened or basically melted butter. It mixes into the batter more smoothly.
- Mix the dry and wet ingredients separately. Blend them together after the dry ingredients have been combined.
- For faster zucchini grating use an attachment to a mixer or a hand crank shredder, otherwise I just use a cheese grater. It takes longer but still does the job.
- An electric mixer or stand mixer blends the quick bread best. It is a thicker batter and needs to be well combined.
- If using frozen, shredded zucchini, make sure to drain the extra liquid off.
- Bake the bread until golden brown or a toothpick inserted comes out clean. An overbaked bread is a dry bread.
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