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Close-up of a delicious, moist slice of zucchini bread, showcasing its rich texture and inviting color, highlighting the irresistible flavor of the best zucchini bread recipe.
Lady Maria

Best Ever Zucchini Bread

This recipe delivers the most flavorful and moist zucchini bread you'll ever taste. With a blend of warm spices, brown and granulated sugar, and a generous amount of zucchini, this bread is incredibly delicious and easy to make. Perfect for breakfast, snack, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups packed shredded zucchini about 2 medium zucchini
  • 1 cup chopped walnuts or pecans optional

Equipment

  • 9x5 inch loaf pan
  • measuring cups and spoons
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Electric mixer or hand mixer
  • Rubber spatula
  • grater
  • Kitchen towel or cheesecloth
  • wire rack
  • Wooden skewer or toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
  4. Gradually add wet ingredients to dry ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in shredded zucchini until evenly distributed. Squeeze out excess moisture from the shredded zucchini before adding to the batter.
  6. If using, fold in chopped walnuts or pecans.
  7. Pour batter into prepared loaf pan, spreading it evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. Start checking for doneness around 50 minutes.
  9. Let cool in pan for 10-15 minutes before transferring to a wire rack to cool completely.
  10. Slice and serve!

Notes

For best results, measure flour by spooning it into the measuring cup and leveling it off. Squeeze out excess moisture from the shredded zucchini to prevent a soggy bread. To prevent the bread from browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking. Store cooled bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Consider adding chocolate chips, lemon zest, or diced apples for variations.