Introduction: A Timeless Treat Made Better
If you’re searching for a foolproof zucchini bread recipe that’s moist, easy to prepare, and bursting with warm spice and subtle sweetness, you’ve landed in the right place. This isn’t your average loaf—it’s an authentic, old-fashioned zucchini bread that brings comfort and delicious flavor in every bite. Perfect for breakfast, snack time, or as a dessert, this recipe balances wholesome ingredients with a soft, tender crumb. Whether you’re using up a bumper crop of garden zucchini or just craving something cozy and homemade, this recipe delivers.
With simple ingredients, minimal prep, and outstanding results, it’s no wonder zucchini bread has become a staple in many kitchens. Keep reading for the full recipe, clever substitutions, and expert baking tips to make this loaf your new favorite.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients:
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain Greek yogurt or sour cream
- 2 tsp pure vanilla extract
Add-ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup mini chocolate chips or raisins (optional)
Instructions
- **Get your oven and pan ready: Set your oven to 350°F (175°C) and allow it to preheat while you grease a 9×5-inch loaf pan with butter or non-stick spray. Line the pan with parchment paper for easy release after baking. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper for easy removal.
- Mix dry ingredients:
In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, whisking until the dry ingredients are evenly blended and free of lumps. - Mix wet ingredients:
In a large mixing bowl, whisk the eggs with both sugars until light and fluffy. Add oil, yogurt (or sour cream), and vanilla, and whisk until smooth. - Blend the mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is just combined and no flour streaks remain. Take care not to overmix, as this can lead to a denser, less tender bread.
- Fold in zucchini and extras:
Carefully incorporate the grated zucchini into the batter, then stir in any optional mix-ins such as chopped nuts or chocolate chips until evenly distributed. - Bake:
Transfer the batter into your prepared loaf pan, spreading it out evenly and gently smoothing the surface with a spatula for an even bake. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the top browns too quickly, tent with foil around the 40-minute mark. - Cool and serve:
Allow the bread to rest in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Cool completely before slicing.
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Tips and Substitutions
- Oil Substitute: Swap vegetable oil with applesauce for a lower-fat version.
- Flour Options: Use whole wheat flour for added fiber or a 1:1 gluten-free flour blend for a gluten-free loaf.
- Sweetener Choices: Use maple syrup or honey instead of sugar for natural sweetness.
- Spice It Up: Add ground ginger or allspice for a deeper flavor profile.
- No Yogurt? Use buttermilk or mashed banana as a moist alternative.
- Zucchini Tip: No need to peel the zucchini—just grate and gently squeeze out excess moisture with a kitchen towel.
Conclusion: A Loaf You’ll Bake Again and Again
This easy zucchini bread recipe is a delightful blend of moist texture, warm spice, and gentle sweetness that’s perfect for any season. It’s endlessly adaptable, freezes beautifully, and is always a crowd-pleaser. Whether you’re a beginner or seasoned baker, this loaf is sure to become a beloved part of your baking rotation.
Pin it, bake it, and share it—because once you try it, you’ll be making it again and again. Enjoy your perfect slice with coffee, tea, or a swipe of butter.
