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Zucchini Bread

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!
Course Snack
Cuisine American
Keywords zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 217 kcal

Ingredients

  • 2 cups grated zucchini about 2 medium zucchini
  • 1 1/2 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

  1. Preheat the oven to 35o degrees F. Grease a loaf pan (8 x 4 x 2 1/2-inch) with nonstick cooking spray and set aside.
  2. In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
  4. In a large bowl, combine the melted butter, oil, brown sugar, granulated sugar, egg, and vanilla. Stir until smooth. Stir in the grated zucchini.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
  6. Pour the batter into the prepared loaf pan. Sprinkle turbinado sugar evenly over the batter, if using. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. 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.
  8. Note-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.