Description

This best zucchini bread recipe yields a moist, tender loaf perfect for breakfast or a snack. With a blend of shredded zucchini, brown and granulated sugars, and a hint of cinnamon (optional), this bread offers a subtle sweetness balanced by a soft texture. Perfectly baked in the oven, it’s customizable with chocolate chips or nuts for added flavor and crunch.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Wet Ingredients

2 cups shredded zucchini (about 2 medium zucchini)
1/2 cup melted butter
3/4 cup brown sugar
2 eggs

Optional Add-ins

Chocolate chips or nuts, as desired
Raw sugar for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt until well combined.
Mix Wet Ingredients: In a separate bowl, beat the eggs lightly, then add the melted butter, brown sugar, and shredded zucchini. Stir until the mixture is smooth and uniform.
Combine Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overmixing, which can make the bread dense. If using, fold in chocolate chips or nuts at this stage.
Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle raw sugar on top if desired for a crunchy crust.
Bake the Bread: Place the loaf in the preheated oven and bake for 60 to 80 minutes. Begin checking for doneness at 60 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Cool and Slice: Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean cuts.

Notes

Shred zucchini finely and gently squeeze out excess moisture for best texture.
Do not overmix the batter to keep the bread tender and light.
Adjust sweetness by reducing sugar if preferred.
Store bread wrapped at room temperature for up to 3 days or freeze for longer storage.