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–+ servings
Zucchini Bread

Zucchini Bread

Delicious homemade Zucchini Bread that's moist and flavorful, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 200 kcal

Equipment

  • 9x5-Inch Loaf Pan
  • Mixing bowls
  • Whisk
  • box grater
  • Cooling Rack

Ingredients
  

Dry Ingredients

  • 1 and ¾ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • ½ cup vegetable oil or melted coconut oil
  • ½ cup brown sugar packed light or dark
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • ¼ cup unsweetened applesauce or sour cream or Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 1 and ½ cups shredded zucchini no need to blot
  • 1 cup semi-sweet chocolate chips optional (or chopped nuts, raisins, etc)

Instructions
 

Preparation

  • Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside.
  • In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.
  • Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
  • Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes.
  • The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Cool in the pan for 1 hour before removing.
  • Continue cooling on a wire rack and then slice once cooled.
  • Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Notes

Make ahead by freezing the baked loaf. Thaw overnight in the refrigerator before slicing. Freezes well up to 3 months.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword baking, Dessert, quick bread, Zucchini bread
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