Description
This Best Ever Zucchini Bread recipe is a moist, flavorful quick bread perfect for breakfast or a snack. Made with grated zucchini, warming spices, and a blend of vegetable oil and melted butter, it produces a tender crumb with a subtle sweetness, perfectly complemented by optional nuts or chocolate chips. Easy to prepare and bake, it’s a classic American comfort food that freezes well and can be adapted into muffins for a quicker treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (with skin, excess moisture squeezed out)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until well combined for an even distribution of leavening and spice.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, melted unsalted butter, granulated sugar, and brown sugar until smooth and creamy. Then beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Add Zucchini: Stir the grated zucchini into the wet mixture evenly, making sure the moisture is squeezed out beforehand to avoid a soggy bread.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients and gently stir with a spatula or wooden spoon just until no visible streaks of flour remain, taking care not to overmix to keep the bread tender.
- Fold in Optional Add-ins: If using, fold in chopped walnuts or pecans and/or mini chocolate chips evenly through the batter, adding texture and flavor.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking. Place in the preheated oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing to ensure clean cuts and the best texture.
Notes
- For a healthier version, substitute half of the vegetable oil with unsweetened applesauce to reduce fat content.
- This batter can also be used to make muffins—bake at 350°F for 18–22 minutes.
- The zucchini bread freezes very well; wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Make sure to squeeze out excess moisture from the zucchini to prevent a wet texture.
