Best Zucchini Bread
Posted Jan 15, 2024, Updated Aug 19, 2024
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This is the best zucchini bread recipe! It’s moist, richly spiced, perfectly sweet and loaded with zucchini! This zucchini bread is easy to make – no mixer required! It will become your favorite way to enjoy zucchini!
There’s no better way to enjoy zucchini than shredded and baked into a delicious loaf of zucchini bread (or chocolate zucchini bread)!
And this is the best zucchini bread recipe ever!
This zucchini bread is moist with a beautiful crumb, buttery with the perfect amount of sweetness. It’s infused with rich notes cinnamon and vanilla and absolutely packed with shredded zucchini.
Plus, this recipe is easy to make – no mixer required!
Zucchini Bread: Ingredients & Substitutions
Here are a few notes about the ingredients and possible substitutions in this zucchini bread recipe.
- Butter/canola oil. This recipe calls for a total of 1 cup of fat – half butter half canola oil. I believe this ratio and combination yields the best results. However, you can use all butter, or all canola oil. Coconut oil and ghee are also acceptable substitutions for both ingredients. You can replace the canola oil with applesauce.
- Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this zucchini bread recipe.
- Brown Sugar. both light and dark brown sugar work perfectly.
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
- Sea salt. If you use regular table salt I recommend cutting the amount in half.
How to Make Zucchini Bread.
Making the best zucchini bread is really easy! You don’t need a mixer and it comes together in 5 minutes (plus baking time). As always, we’ll walk through it step-by-step, and don’t forget to watch the video.
Begin by combining the dry ingredients (not the sugars) in a medium bowl. Set them aside to use later.
Then, whisk together melted butter, canola oil, eggs, and vanilla in a large bowl.
Next, add the sugars and stir until the mixture is smooth. It’s important to add the sugars with the wet ingredients to ensure they are fully incorporated and that there are no lumps.
Then, add the dry ingredients to the wet ingredients in the large bowl and stir or whisk to combine.
Once the batter is smooth, gently stir in the grated zucchini until it’s evenly distributed throughout the batter.
Bake the Zucchini Bread
Grease a 9×5″ loaf pan with cooking spread, or butter and flour the pan.
Then, evenly spread the batter into the prepared loaf pan.
Next, bake the zucchini bread on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Let the baked zucchini bread cool completely in the loaf pan on a wire cooling rack for about 6 hours or overnight.
Serve
Once it’s cooled, remove the zucchini bread from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve with a generous slather of this homemade cinnamon honey butter – yum.
Store
Store leftovers in an airtight container in the refrigerator for 5-7 days.
Freeze
Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.
Zucchini Bread Recipe FAQs
Here are some commonly asked questions about making this best zucchini bread recipe!
Nope! There is no need to peel the zucchini. Many of the nutrients are found in the skin, and it is tasteless. So perfect for adding a pop of color and nutrition!
In my experience, 2 medium/small zucchini equals two cups. But it’s always important to measure the zucchini after it is shredded to ensure you have the correct amount.
No! In this recipe, the moisture from the zucchini is necessary for a moist loaf!
Yes! I often shred and freeze the zucchini harvest from our garden so I have it on hand to bake with all winter long. To use frozen zucchini, simply transfer it to a colander and let thaw in the sink. As it thaws, excess moisture will be released. Once it is no longer frozen, use it in the recipe as directed.
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Best Zucchini Bread Recipe
Ingredients
- ½ cup salted butter melted
- ½ cup canola oil
- 3 eggs beaten
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 Tablespoon ground cinnamon
- 2 cups zucchini grated (about 2 medium zucchini)
Instructions
- Preheat oven to 350 degrees F.
- Grease or butter and flour a 9×5” loaf pan, set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, canola oil, eggs, and vanilla.
- Add white and brown sugars and stir or whisk until the mixture is smooth.
- Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
- Gently fold in the grated zucchini.
- Transfer the batter to the prepared loaf pan.
- Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the loaf pan (about 6 hours or overnight).
- Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.
Video
Notes
- Butter/canola oil. You can use all butter or all canola oil. Or you can substitute coconut oil or ghee. You can replace the ½ cup canola oil with applesauce.
- Granulated sugar. use white sugar or organic cane sugar.
- Brown Sugar. both light and dark brown sugar work well.
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
- Sea salt. If you use regular table salt I recommend cutting the amount in half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the recipe to the ” T ” ( well almost ). I happen to absolutely love pecans so I’m so sorry, I added 3/4 of a cup of them at the end and now this will be my GO TO sweet bread.
Best zucchini bread I personally ever made. Forgive me for the tweak but my alter ego made me do it.
Thank you for sharing.
This is quite literally the best zucchini bread recipe. Thank you for sharing! I make it with coconut oil and oh my! It never disappoints.
I made this today. I added 2 tablespoons of Chia Seeds for their nutritional value. My husband was gobsmacked how delicious it is.
Thank you for your awesome recipes. I’ve tried about 6 of them now and everyone of them is a winner!!!
I’ve tried many zucchini bread recipes in my life… this one is absolutely the best! Definitely a keeper!
Thank you Lauren!
This is the best zucchini loaf recipe I’ve ever tried. It is delicious and so moist.
The boys and I would love this all summer long. It looks amazing!