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Best Zucchini Bread Loaf Recipe

Best Zucchini Bread Loaf Recipe
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★★★★★

4.8 from 9 reviews

This moist zucchini bread loaf combines freshly shredded zucchini, rich brown sugar, and warm cinnamon to create a tender, flavorful treat perfect for breakfast, snacks, or dessert. The easy-to-follow recipe uses common pantry ingredients and yields a classic American-style loaf that remains moist for days and can be customized with nuts, chocolate chips, or spices to suit your taste.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups shredded zucchini (about 1 medium)
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil (such as sunflower or canola)

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously or line it with parchment paper to ensure easy removal and crisp edges.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, packed brown sugar, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and silky with no visible oil streaks, about one minute of whisking.
  3. Incorporate Zucchini: Lightly squeeze excess moisture from the shredded zucchini using a clean towel, then fold it evenly into the wet mixture, ensuring flecks of zucchini are distributed throughout the batter.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly mix the leavening agents and spices.
  5. Form the Batter: Gradually add the dry ingredients to the wet zucchini mixture, folding gently with a spatula just until no streaks of flour remain. Be careful not to overmix to keep the bread tender.
  6. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the center of the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the loaf set and makes slicing easier.

Notes

  • Always lightly squeeze shredded zucchini to remove excess water to prevent a soggy bread texture.
  • Brown sugar keeps the loaf moist and adds deeper flavor notes.
  • This recipe also works well for muffins; bake in muffin tins at 350°F for 18–22 minutes.
  • For added texture and flavor, stir in 1/2 cup chopped nuts or chocolate chips before baking.
  • Store leftover bread wrapped at room temperature for up to 3 days; avoid refrigeration to prevent drying out.
  • For longer storage, wrap tightly and freeze up to two months, thaw at room temperature before serving.
  • Try substitutions like half whole wheat flour or coconut oil for variations in flavor and texture.

Nutrition

Keywords: Zucchini bread, Moist zucchini loaf, Cinnamon bread, Breakfast bread, Easy baking, Vegetable dessert, American zucchini bread

Find it online: https://cheflenacooks.com/best-zucchini-bread-loaf-recipe-2/