Zucchini bread is a moist, lightly spiced quick bread that’s packed with grated zucchini,
making it a delicious way to sneak in some veggies! Perfect for breakfast, a snack, or even
dessert, this easy-to-make bread is soft, tender, and full of warm flavors.
Instructions
Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Zucchini
- Wash and grate 2 medium zucchinis (about 2 cups).
- Do not squeeze out the excess moisture—this keeps the bread moist!
Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, salt,
cinnamon, and nutmeg.
Mix the Wet Ingredients
- In another bowl, beat eggs, sugar, and brown sugar until smooth.
- Add oil, Greek yogurt, and vanilla extract, mixing until combined.
Combine & Fold in Zucchini
- Gradually add the dry ingredients into the wet mixture.
- Fold in the grated zucchini and any optional mix-ins like nuts or chocolate chips.
Bake the Bread
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack.
Slice & Enjoy!
- Once completely cooled, slice and serve with butter or a drizzle of honey!
FAQs:
Can I make this into muffins?
Yes! Pour the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.
Do I need to peel the zucchini?
Nope! The skin is soft and blends right into the bread.
Can I freeze zucchini bread?
Yes! Wrap the loaf tightly in plastic wrap and freeze for up to 3 months.
Why is my zucchini bread dense?
Overmixing the batter can make the bread dense. Stir just until combined!
Can I make it healthier?
Swap half the flour for whole wheat flour and use coconut oil or applesauce instead of
vegetable oil.
