Moist and sweet, this zucchini bread is simple and so delicious -- it will become a frequently asked-for treat.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Keyword: Zucchini Bread Recipe
½cuplight brown sugar
2cupszucchini,grated and loosely packed (about 2 medium or 1 large zucchini)
Preheat the oven to 350°F. Line a 9x5 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.
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.
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.
There is no need to drain the excess water from the zucchini. Using 1½ 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.
You can buy loaf pan parchment liners to make lining your pans quick and easy.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.