Homemade Zucchini Bread Recipe (The Best Ever!)

Looking for a sweet treat to use up a few of your extra large zucchini? Look no further than this moist and delicious zucchini bread.

Today I am sharing a moist, delicious, one bowl Zucchini Bread Recipe from one of my all time favorite cooks Deb Perleman of Smitten Kitchen. By now summer zucchini are taking over the garden and being left on our door steps from well meaning neighbors. Of course you can make all sorts of savory dishes but the one that will get you rave reviews is a sweet treat like this homemade zucchini bread. It’s got 2 cups of shredded zucchini to give the bread a moist texture, and is filled with warm spices like the ones you use in the Fall, then topped with a crunchy sugar crust.

It doesn’t get any better in my opinion. Take a break and have a piece or two of this scrumptious bread with a cup of coffee or tea, for breakfast, snacks and dessert.

Homemade Zucchini Bread Recipe (The Best Ever!)

Do you love quick bread recipes? Me too, especially easy recipes. Banana bread, pumpkin bread, chocolate bread, are all family favorites. In the summer it is any quick bread made with fresh zucchini, chocolate zucchini bread, chai zucchini bread and even pumpkin zucchini bread. The possibilities are endless.

Ingredients for Moist Zucchini Bread

• 2 cups (13 oz. or 370 grams) grated zucchini, packed. Do not wring out the moisture.
• 2 large eggs
• 2/3 cup vegetable oil or other neutral oil olive oil, canola oil, unsalted melted butter
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt or table salt
• 11/2 teaspoon ground cinnamon
• 1/8 teaspoon, freshly grated nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups all purpose flour
• 2 tablespoons raw, turbinado or granulated sugar

How to Make the Best Zucchini Bread

To make the best zucchini bread recipe follow these steps.

• Pre-heat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick cooking spray. Set aside.
• Using the large holes of a box grater, grate 2 packed cups of zucchini. Do not squeeze out the excess water. Place the zucchini in a large bowl along with the oil, eggs, granulated sugar, brown sugar vanilla and salt. Mix with a fork until combined.
• Sprinkle the cinnamon, nutmeg, baking soda, and baking powder over the surface of the batter and mix until combined.
• Then mix it again, 10 times just to be sure it is mixed in.
• Add the flour and mix until just combined. Do not over mix or your bread will be tough.
• Pour batter into prepared pan and smooth the top.
• Sprinkle with a generous amount of sugar.
• Bake the bread in a preheated oven for 55-60 minutes or until a toothpick or a skewer inserted into the center comes out clean.
• Place the bread on a wire rack and let the bread cool completely in the pan.
• Leave the bread in the pan overnight or for 24 hours, DO NOT WRAP the bread or the crunchy top with become soft.
• Serve warm, with a bit of butter or even cream cheese if you like.

Variations & Notes

Here are some alternative ingredients and variations to make the recipe to suit your taste.

• Add chocolate chips or chocolate chunks
• Add nuts, pecans or walnuts.
• Use pumpkin spice instead of the cinnamon and nutmeg. Or add additional spices like allspice, cloves and cardamon.
• Add less sugar to the top or omit it altogether.
• Use mini-loaf pans.
• I like my bread a little “spicier” so I added extra cinnamon and nutmeg.

How to store zucchini bread

The best way to store this zucchini bread is to leave it in the pan unwrapped, it keeps the sugar top crunchy. If you make this zucchini bread without the sugar on top, you can wrap in plastic wrap or store in an airtight container. For longer storage, wrap in plastic, then in aluminum foil and place in freezer bags. Freeze for up to 3 months.

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THAT’S ALL FOR NOW

I hope that you enjoyed this easy zucchini bread recipe. Can you believe all you need is a fork, a bowl and a box grater?

Do you like zucchini? 

What is your favorite zucchini recipe? Sweet or Savory.

Have a great day friends, thank you for spending part of your day with me.

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Homemade Zucchini Bread Recipe (The Best Ever!)

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Looking for a sweet treat to use up a few of your extra large zucchini? Look no further than this moist and delicious zucchini bread.

• Total Time: 0 hours
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

2 cups (13 oz. or 370 grams) grated zucchini, packed. Do not wring out the moisture.

2 large eggs

2/3 cup vegetable oil or other neutral oil olive oil, canola oil, unsalted melted butter

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon sea salt or table salt

11/2 teaspoon ground cinnamon

1/8 teaspoon, freshly grated nutmeg

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 cups all purpose flour

2 tablespoons raw, turbinado or granulated sugar

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Instructions

Pre-heat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick cooking spray. Set aside.

Using the large holes of a box grater, grate 2 packed cups of zucchini. Do not squeeze out the excess water. Place the zucchini in a large bowl along with the oil, eggs, granulated sugar, brown sugar vanilla and salt. Mix with a fork until combined.

Sprinkle the cinnamon, nutmeg, baking soda, and baking powder over the surface of the batter and mix until combined.

Then mix it again, 10 times just to be sure it is mixed in.

Add the flour and mix until just combined. Do not over mix or your bread will be tough.

Pour batter into prepared pan and smooth the top.

Sprinkle with a generous amount of sugar.

Bake the bread for 55-60 minutes or until a toothpick or a skewer inserted into the center comes out clean.

Place the bread on a wire rack and let the bread cool completely in the pan.

Leave the bread in the pan overnight or for 24 hours, DO NOT WRAP the bread or the crunchy top with become soft.

Notes

Recipe from Deb Perelman  Smitten Kitchen

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 50-60
• Category: Bread
• Method: Baked
• Cuisine: American