Best Zucchini Bread

By Paola Westbeek Jump to Recipe

Wondering what to do with the bounty of zucchini you’ve just harvested or scored at the market? Our recipe for the Best Zucchini Bread will not disappoint.

I can’t really say that I have a green thumb, but I do manage to grow a variety of fruits, vegetables, and herbs in my little urban garden. Last autumn, the bounty of apples was almost more than I could handle, and we certainly had our share of pies, muffins, cakes, sauces, and even cider. But this year, it was the abundance of zucchini that sent me on a delicious culinary journey to sample everything from zucchini chips to zucchini butter. After all, one can only have so much zucchini soup, and sticking to the tried and tested classics would never do this vegetable (botanically a fruit) justice.

One of the recipes I made on repeat was this moist and incredibly tender zucchini bread. With an aromatic blend of warm cinnamon and nutmeg and the textural crunch of chopped nuts (the choice is totally up to you), this subtly sweet bread is perfect as an afternoon snack but also makes an excellent grab-and-go breakfast. My advice is to bake two loaves and freeze one. After sinking your teeth into a warm slice (preferably slathered with salted butter), chances are it’ll disappear very quickly.

Delicious add-ins and tweaks for a perfect loaf

As mentioned, the choice of nuts is totally up to you, but personally, I am quite partial to using pecans, walnuts, or macadamia nuts. If you have a nut allergy, you can also opt to leave them out. For a zesty touch, consider adding some lemon zest to the batter or stir in some candied ginger. You could also add in some chopped dark chocolate or a handful of tart dried cranberries.

And why not make a savory loaf instead? In that case, omit the sugar and vanilla and add a half cup of grated Parmesan instead. Chunks of goat cheese would also make a lovely addition to a savory loaf.

How do I store leftovers?

This recipe is great for making ahead. After it cools, wrap it tightly in plastic wrap or place it in an airtight container. You can keep it on the counter for up to 3 days or up to 5 days in the fridge. Zucchini bread also freezes well. Wrap it in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw the bread overnight in the fridge and warm it in a preheated oven at 350°F for 10 minutes.

Serving suggestions

My favorite way to enjoy zucchini bread is fresh out of the oven with a pat of butter melting into it. It also tastes great at room temperature. If you’re eating a slice for breakfast, the bread pairs well with an Almond Milk Smoothie. A slice would be the perfect finish for a healthy lunch of Roasted Beet Salad With Walnut And Blue Cheese. If you’re serving the zucchini bread as a midmorning or afternoon snack, offer a warm drink, such as a cup of chai tea or a comforting Copycat Starbucks Vanilla Spice Latte.

Best Zucchini Bread

Paola Westbeek

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course baked, baked goods

Cuisine American

Servings 12 slices

Calories 261 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup brown sugar
• 1/2 cup butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1/2 cup chopped nuts of choice

Instructions

 

• Preheat your oven to 350°F and line an 8×4-inch loaf pan with parchment paper, leaving some hanging over the sides.
• Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a large bowl and whisk well.
  
• In another bowl, whisk the sugar, melted butter, eggs, and vanilla extract until the mixture is smooth.
  
• Add the wet mix to the dry mix and whisk to combine.
  
• Gently fold in the shredded zucchini and nuts.
  
• Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for about 35 to 45  minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow it to cool slightly before slicing.
  

Nutrition

Calories: 261kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 5gSodium: 376mgFiber: 1g

Keyword bread, zucchini

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