Zucchini Bread

Moist and sweet, this zucchini bread is simple and so delicious -- it will become a frequently asked-for treat.

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You won’t be able to stop at just one slice of this soft and mouth-watering zucchini bread. A hint of cinnamon, sweet brown sugar, and packed full of zucchini, this bread is incredibly easy to throw together and will disappear faster than you can make it.

A loaf cake is a great way to use up your extra fruits and veggies and perfect to have on hand for a quick breakfast or snack. Try our banana bread, lemon blueberry bread, blueberry bread and carrot bread. If you have more zucchini than you know what to do with, we have a few other zucchini recipes to help you out such as our chocolate zucchini bread and zucchini noodles.

MORE RECIPES:
Chocolate Zucchini Bread | Monkey Bread

ZUCCHINI BREAD INGREDIENTS

You will need:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup salted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup buttermilk
• 2 cups grated zucchini, loosely packed (about 2 medium or 1 large zucchini)

SUBSTITUTIONS AND ADDITIONS

Chocolate Chips: Chocolate chips are my favorite addition to zucchini bread. They add the extra burst of chocolate to already delicious bread. Add a cup of chocolate chips tossed in a bit of flour into the batter before pouring into the pan.

Nuts or raisins: Try walnuts or raisins mixed into the batter for another option to take your zucchini bread to the next level.

Fruit: Apples, blueberries, bananas, or carrots could be added to the bread for an even more fresh flavor.

HOW TO MAKE THIS ZUCCHINI BREAD RECIPE

PRO TIP: If you have an abundance of zucchini this time of year, you can use the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2 cup portions in a freezer bag to use next time for more zucchini bread.

STEP ONE: Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set flour mixture aside.

STEP TWO: In a large bowl beat or whisk together the softened butter, white sugar, and brown sugar.

STEP THREE: Add in the eggs and vanilla extract to the sugar mixture.

STEP FOUR: Mix in the buttermilk and grated zucchini.

PRO TIP: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

PRO TIP: There is no need to drain the excess water from the zucchini. 1 ½ to 2 cups loosely packed makes a dense, very moist loaf. Using more zucchini than 2 cups may add too much excess moisture to the batter and prevent the bread from baking fully.

STEP FIVE: Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.

STEP SIX: Line a 9 x 5-inch loaf pan with parchment paper and spray with non-stick cooking spray. Spread the zucchini bread batter into the prepared loaf pan.

PRO TIP: You can buy loaf pan parchment liners to make lining your pans quick and easy.

STEP SEVEN: Bake in an oven preheated to 350°F for 55 to 60 minutes until a toothpick inserted in the center of the loaf comes out clean.

STEP EIGHT: Cool the loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a wire rack. Return the zucchini bread to a loaf pan, wrapped in plastic wrap to store.

HOW TO SERVE

Serve individual slices of this classic zucchini bread either warm or cold. Spread a bit of butter on the bread and enjoy with a cup of tea for breakfast or a snack.

This easy recipe is a great after-school snack for the kids, delicious and a perfect way to sneak in those extra veggies. I bet they will soon vote it the best zucchini bread recipe!

You could also serve it with one of our cold drinks on the side. Our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea are all tasty choices.

STORAGE

ON THE COUNTER/IN THE FRIDGE: Store homemade zucchini bread wrapped in plastic wrap or an airtight container, refrigerated or on the counter, for 1 week. 

IN THE FREEZER: Freeze for up to 3 months. Wrap the loaf in foil and then place it in a Ziploc bag.

MAKE-AHEAD: I always double or triple my recipe and freeze the extra loaves to give as gifts over the holidays. It’s lovely to have baked goods with garden-grown veggies in the middle of the colder months.

Use up all the extra summer zucchini from your garden in this ultimate zucchini bread recipe. The buttermilk makes an amazingly moist and dense loaf, and the cinnamon will add just the right amount of spice to this lovely bread. This bread is just like mom used to make and will become a solid go-to recipe for years to come.

FAQ

More Recipes You’ll Love

• Lemon Poppyseed Bread
• Pumpkin Chocolate Chip Bread
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• Zucchini Noodles

Zucchini Bread

5 from 4 votes

Moist and sweet, this zucchini bread is simple and so delicious — it will become a frequently asked-for treat.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12

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Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup salted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup buttermilk
• 2 cups zucchini grated and loosely packed (about 2 medium or 1 large zucchini)

Instructions

 

• Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper and spray with non-stick cooking spray.
• Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl and set aside.
• In a large mixing bowl beat or whisk together the softened butter, sugar, and brown sugar.
• Add in the eggs and vanilla extract, then mix in the buttermilk and grated zucchini.

  Pro Tip: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

  Pro Tip: There is no need to drain excess water from the zucchini. 1 ½ to 2 cups loosely packed makes a dense, very moist loaf. Using more zucchini than 2 cups may add too much liquid to the batter and prevent the bread from baking fully.
• Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.
• Spread batter into prepared loaf pan.
• Bake for 55 to 60 minutes until a toothpick inserted in the center of the loaf comes out clean.
• Cool loaf for about 10 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.
• Return zucchini bread to a loaf pan, wrapped in plastic wrap to store.

Video

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 238mg | Potassium: 184mg | Fiber: 1g | Sugar: 18g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg

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