Description
Delicious and moist zucchini bread made with shredded zucchini, warm spices, and a touch of sweetness from brown and granulated sugars. This classic quick bread is perfect for breakfast, snacks, or dessert and can be customized with chocolate chips or nuts for added texture and flavor.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
Optional Add-Ins
- 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking. For muffins, see notes if you wish to make that variation.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined. Set aside.
- Mix wet ingredients: In a separate medium bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, unsweetened applesauce, and vanilla extract until the mixture is smooth and homogeneous. Then stir in the shredded zucchini.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl. Gently stir or whisk until just combined; avoid overmixing to keep the bread tender. Fold in any optional add-ins such as chocolate chips or nuts if using.
- Bake the bread: Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes, loosely covering the top with aluminum foil halfway through baking to prevent over-browning. Keep an eye on the bread and test doneness by inserting a toothpick in the center; it should come out mostly clean with no raw batter.
- Cool down: Remove the bread from the oven and place the pan on a wire rack. Let the bread cool in the pan for 1 hour. You may slice the bread at this point, but it will be warm and may not cut neatly. For cleaner slices, transfer the bread directly onto the wire rack and allow it to cool completely before slicing.
- Storage: Cover leftover bread and store at room temperature for up to 3-4 days or refrigerate for up to 1 week.
Notes
- You can make muffins instead of a loaf by dividing the batter into a muffin tin; baking time will be shorter, around 20-25 minutes.
- Do not overmix the batter to maintain a light and tender crumb.
- Shredded zucchini can be used with no need to drain or blot excess moisture.
- If using chocolate chips or nuts, fold them in gently at the end of mixing.
- To prevent the top browning too much, cover the loaf loosely with foil halfway through baking.
