Marry Thompson This Zucchini Bread is a moist and spiced recipe, which is made with fresh zucchini and a crunchy sugar topping. It’s the perfect way to use up summer squash, ready in about an hour and a half.
Jump to RecipeZucchini Bread Recipe Ingredients
- Butter or cooking spray, for greasing pan
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 2 tsp. vanilla extract
- 1 1/2 cups shredded zucchini, packed (about 1-2 medium zucchini)
- 3/4 cup dark or semi-sweet chocolate chips (optional)
- 2 Tbsp. coarse sugar (like turbinado or demerara)
How To Make Zucchini Bread
- Prep Oven and Pan: Preheat the oven to 350°F. Generously butter or spray the inside of a 9×5-inch inch loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. If you’re using them, stir in the chocolate chips.
- Combine Wet Ingredients: In another medium bowl, whisk together the eggs, oil, both brown and granulated sugars, and the vanilla extract. Stir in the packed, shredded zucchini.
- Mix and Bake: Add the wet ingredients to the dry ingredients and mix with a spatula just until combined. Be careful not to over-mix; a few lumps are okay.
- Bake the Bread: Transfer the mixture to the prepared loaf pan and spread it evenly. Sprinkle the top all over with the coarse sugar. Bake for 55 to 60 minutes, until a wooden toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.
- Cool and Serve: Let the bread cool in the pan on a wire rack for 10 minutes before loosening the edges and turning it out to cool completely before slicing.
Recipe Tips
- How to get super moist bread? The most important secret is to not squeeze the liquid out of your shredded zucchini! That moisture is the key to an incredibly moist and tender quick bread.
- How do you get a crunchy, bakery-style top? The final sprinkle of coarse sugar (like turbinado or demerara) before baking is the secret. It doesn’t fully melt, creating a beautiful, crunchy, and slightly caramelized crust.
- Can I add nuts? Yes! As the original recipe tip suggests, 3/4 cup of chopped, toasted walnuts would be a fantastic substitute for the chocolate chips.
- How do I prevent dense bread? The most important rule for any quick bread is to not overmix the batter once you add the dry ingredients. Stir only until you no longer see streaks of dry flour.
What To Serve With Zucchini Bread
This is a classic quick bread that is delicious on its own, especially for breakfast or as an afternoon snack. It is also wonderful served:
- With a thick smear of salted butter or cream cheese.
- Alongside a hot cup of coffee or a cold glass of milk.
- Lightly toasted the next day.
How To Store Zucchini Bread
- Room Temperature: Store the completely cooled loaf, well-wrapped in plastic wrap or foil, at room temperature. It will stay fresh and very moist for up to 4 days.
- Freeze: Zucchini bread freezes exceptionally well. Let the loaf cool completely, then wrap it tightly in plastic wrap and a layer of foil. It will keep for up to 3 months. Thaw at room temperature before slicing.
Zucchini Bread Nutrition Facts
- Serving: 1 slice (1/12th of loaf)
- Calories: 310 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 2g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A sunken center in a quick bread is usually a sign that it was under-baked. Ovens can vary, so always rely on the toothpick test. A toothpick inserted into the very center of the loaf should come out with moist crumbs, not wet batter.
No, it’s not necessary. For standard green zucchini, the peel is very thin and tender, and it will soften completely during baking. The small green flecks in the finished bread are also very pretty.
Yes, this recipe works beautifully for muffins. Simply divide the batter among greased or lined muffin tins, filling them about two-thirds full. Sprinkle with coarse sugar and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
Try More Recipes:
Zucchini Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes1
hour310
kcalA classic, incredibly moist, and spiced quick bread packed with fresh zucchini and finished with a crunchy sugar topping.
Ingredients
1 3/4 cups all-purpose flour
3/4 tsp. baking powder & 3/4 tsp. baking soda
1/2 tsp. kosher salt & 1 tsp. ground cinnamon
2 large eggs
1/3 cup vegetable oil
1/2 cup light brown sugar & 2/3 cup granulated sugar
2 tsp. vanilla extract
1 1/2 cups shredded zucchini, packed
2 Tbsp. coarse sugar, for topping
Directions
- Preheat oven to 350˚F. Grease and flour a 9×5-inch loaf pan.
- In one bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, whisk the wet ingredients: eggs, oil, both sugars, and vanilla. Stir in the shredded zucchini.
- Add the wet ingredients to the dry and stir with a spatula until just combined.
- Pour the batter into the prepared loaf pan and sprinkle the top with the coarse sugar.
- Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- The most important tip for this recipe is to not squeeze the water out of the shredded zucchini; its moisture is the secret to a perfectly moist bread.
- Do not overmix the batter; stir just until the ingredients are combined for the most tender, not tough, quick bread.
- For the best results and a smooth batter, ensure your eggs are at room temperature before you begin.
- The final sprinkle of coarse sugar is the key to a beautiful, crunchy, bakery-style top crust.