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!
Grease or butter and flour a 9x5” 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.
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Notes
Ingredient Substitutions:
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.
StoreStore leftovers in an airtight container in the refrigerator for 5-7 days.FreezeCut 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.How to Use Frozen ZucchiniPlace frozen, shredded zucchini in a colander. Let it thaw and drain, pressing out some of the water. Use in the recipe as directed.