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4.75 from 67 votes

Zucchini Bread

Recipe from Two Peas and Their Pod

Use your garden zucchini to make a loaf of classic zucchini bread. This recipe is the BEST zucchini bread recipe! It will be your go to every summer!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: zucchini, zucchini bread
Servings: 12
Calories: 217kcal

Ingredients

  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola or vegetable oil, (can use melted and slightly cooled coconut oil)
  • 3/4 cup  packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon turbinado sugar, for sprinkling on bread, optional

Instructions

  • Preheat the oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside.
  • In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
  • In a large bowl, combine the melted butter, oil, brown sugar, granulated sugar, egg, and vanilla. Stir until smooth. Stir in the grated zucchini.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
  • Pour the batter into the prepared loaf pan. Sprinkle turbinado sugar evenly over the batter, if using. Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the bread cool in the pan for 10 minutes. Carefully remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.

Nutrition

Calories: 217kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 200mg | Potassium: 95mg | Sugar: 20g | Vitamin A: 180IU | Vitamin C: 3.7mg | Calcium: 24mg | Iron: 1mg