Description
Discover the ultimate zucchini bread recipe that is moist, flavorful, and easy to make. Learn how to bake the best zucchini bread for your next gathering!
Ingredients
Scale
- 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- 1/2 cup (120ml) vegetable 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
- 2 teaspoons (10 ml) pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
- optional: 1 cup (180g) semi-sweet chocolate chips
Instructions
- Set your oven to 350°F (177°C) and get a 9×5-inch loaf pan ready by greasing it. For muffins, refer to the notes.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, and mix well until everything is blended. Keep aside.
- In another bowl, mix together the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until they are well incorporated. Stir in the zucchini.
- Add the wet mixture to the dry mixture. Stir gently or use a whisk until the ingredients are just combined; avoid overmixing. If desired, fold in optional ingredients like chocolate chips. The batter will be somewhat thick.
- Pour the batter evenly into the loaf pan you’ve prepared. Bake for 55-70 minutes. To prevent excessive browning, you may loosely cover the top with aluminum foil halfway through baking. Keep an eye on the bread, as baking times may differ. The bread is ready when a toothpick inserted into the middle comes out mostly clean with no raw batter.
- Take the bread out of the oven and place it on a wire rack. Allow it to cool in the pan for an hour before removing it. Though you can cut the bread now, it will still be warm inside and might not slice perfectly. For cleaner cuts, let the bread cool completely on a wire rack before slicing.
- Keep any leftover bread covered at room temperature for up to 3-4 days or refrigerated for up to a week.
Notes
- Consider reducing sugar or using honey/maple syrup for a healthier twist.
- Incorporate chopped nuts or seeds for added fiber and crunch.
- Opt for fresh zucchini for optimal flavor and texture in your bread or muffins.
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 240
- Fat: 12g
- Protein: 3g
Keywords: zucchini bread, moist zucchini, chocolate chip, cinnamon nutmeg, easy loaf, homemade dessert
