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Best Zucchini Bread Loaf Recipe

Best Zucchini Bread Loaf Recipe
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★★★★★

4.7 from 23 reviews

This moist and tender zucchini bread loaf combines freshly grated zucchini, brown sugar, and warm cinnamon for a comforting flavor in every slice. Easy to prepare with simple pantry ingredients, this classic American zucchini bread is perfect for breakfast, dessert, or snacking. It can be customized with nuts, chocolate chips, or citrus zest for delicious variations. Suitable for vegetarians and non-dairy diets, this recipe produces 12 slices of soft, flavorful bread that stays moist for days.

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 (neutral 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 well combined with no visible oil streaks.
  3. Incorporate shredded zucchini: Lightly squeeze the shredded zucchini to remove excess moisture, then fold it gently into the wet mixture until evenly 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 until fully blended to ensure even rising and flavor.
  5. Form the batter: Add the dry ingredients to the wet mixture and carefully fold them together just until combined, taking care not to overmix to keep the bread tender and soft.
  6. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the center of the oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Always squeeze excess moisture from the shredded zucchini to prevent soggy bread.
  • This recipe can be made into muffins by dividing the batter into muffin tins and baking for 18–22 minutes at 350°F.
  • Add 1/2 cup chopped walnuts, pecans, or chocolate chips for texture and flavor variations.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days; avoid refrigerating to prevent drying.
  • For longer storage, wrap in foil and plastic, and freeze up to 2 months. Thaw overnight at room temperature before slicing.
  • Substitute half the all-purpose flour with whole wheat flour for a heartier texture or use melted coconut oil in place of vegetable oil for a hint of tropical flavor.
  • Enhance flavor by adding 1 tablespoon lemon zest or substituting cinnamon with pumpkin pie spice or chai spice blend.
  • Serve slices warm with soft butter, cream cheese, or a dusting of powdered sugar for a delightful treat.

Nutrition

Keywords: zucchini bread, zucchini loaf, moist zucchini bread, cinnamon bread, easy zucchini recipe, vegetarian bread, American zucchini bread, healthy sweet bread

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