The Best Zucchini Bread
Use up all of your summer zucchini when you make The Best Zucchini Bread! It’s a simple, timeless quick bread recipe that features fresh zucchini. Oh, and don’t worry – you can’t taste it. The zucchini lends the most incredible natural moisture to the bread that just can’t be replicated by anything else.
The Best Zucchini Bread
This Zucchini Bread recipe is the definition of tried and true. It’s a simple, classic, and timeless quick bread staple that I love making during summer! Zucchini is one of my favorite summer veggies, and this bread recipe is probably the best way to use it all up. Well, that and my favorite savory recipes like Zucchini Pizza Boats and Parmesan Zucchini Fries, of course!
While there are plenty of tasty Zucchini Bread recipes out there that are spiced or feature ingredients like chocolate chips, nuts, and more, I’ve found that I like to keep things on the simpler side with this recipe. Now don’t get me wrong – I LOVE recipes like Chocolate Chip Zucchini Bread! However, there’s something just so much more summery about enjoying a slice of this classic Zucchini Bread with a smear of butter on it.
You can see the green shreds of zucchini in this quick bread, but you really can’t taste it. The purpose of the zucchini being in the bread at all is to provide a distinct moisture that comes naturally from the zucchini that you really can’t find in any other added ingredient. Plus, I like the more natural element it lends the bread! After all, there’s nothing sneakier than serving your kids vegetables in the form of buttered bread.
How to Make It
Preheat. Preheat the oven to 350˚F.
Cream the butter. With an electric mixer, beat the sugar and butter at medium speed until light and fluffy.
Add the wet ingredients. On low speed, add the zucchini, milk, yogurt and eggs until well combined.
Whisk the dry ingredients. In a small bowl, whisk together the flour, baking soda and salt.
Combine the wet and dry ingredients. While beating the mixture on low speed, slowly add the dry ingredients to the wet ingredients mixing until just combined.
Bake. Pour the batter into a 9×5 inch loaf pan coated with cooking spray and bake at 350˚F for 1 hour or until a toothpick inserted into the center comes out clean.
Cool. Cool in the pan for 10 minutes on a wire rack. Remove from the pan and cool completely on the rack.
How do I shred the zucchini?
To get the zucchini to the best consistency, you’re going to want to use a cheese grater. Keep in mind that the zucchini skins are completely edible, so there’s no need to peel them prior to shredding! You will need to cut the ends off, but that’s all the prep the zucchini needs before you grate it into fine shredded pieces.
Should I squeeze out the water from the shredded zucchini?
Personally, I like to leave the zucchini as moist as possible so my bread is moist when it’s done baking. If you decide to squeeze the moisture out of the zucchini shreds, you’ll be reducing the amount of moisture that’s in your final product.
How long will Zucchini Bread stay fresh?
In an airtight container at room temperature, your bread will stay fresh for up to 4 days. I like to microwave the slices before serving for just a few seconds, then I top it with some butter! Warm bread with butter is just a combo that can’t be beat. However, this Zucchini Bread is still totally delicious when enjoyed at room temperature.
Quick bread recipes always make me happy. Here are just a few that’ll make you smile, too!
- The Very Best Banana Bread
- Peanut Butter Bread
- Blueberry Oatmeal Muffin Bread
- Everything Bagel Brioche Bread
Get the Recipe: The Best Zucchini Bread Recipe
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1 2/3 cups grated zucchini
- 1/4 cup low fat milk
- 1/4 cup plain low fat greek yogurt
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- loaf pan
- hand mixer
- Preheat oven to 350˚F.
- With an electric mixer, beat the sugar and butter at medium speed until light and fluffy.
- On low speed, add the zucchini, milk, yogurt and eggs until well combined.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
- While beating the mixture on low speed, slowly add the dry ingredients to the wet ingredients mixing until just combined.
- Pour the batter into a 9×5 inch loaf pan coated with cooking spray and bake at 350˚F for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes on a wire rack.
- Remove from the pan and cool completely on the rack.