BEST Zucchini Bread

why make this recipe

Zucchini bread is a wonderful treat that combines the goodness of fresh vegetables with the sweetness of baked goods. This recipe for the BEST zucchini bread is perfect for using up your garden’s bounty or whenever you find yourself with extra zucchini. It’s moist, flavorful, and easy to make, making it a favorite for breakfast, snacks, or dessert. Plus, adding chocolate chips and nuts gives it delicious texture and flavor!

how to make BEST Zucchini Bread

Ingredients :

  • 2 cups all purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 & 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom (optional)
  • 2 cups shredded zucchini (12 ounces, about 2 zucchini)
  • 1/2 cup butter ((1 stick) melted)
  • 1/4 cup neutral oil (vegetable oil, canola oil, light olive oil, etc)
  • 3/4 cup brown sugar* (packed)
  • 1/4 cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup chocolate chips (I used half mini, half dark chocolate chopped)
  • 3/4 cup toasted walnuts (or pecans)
  • 1 tablespoon raw sugar (or granulated sugar, to top bread)

Directions :

  1. Preheat your oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper or grease it well with nonstick spray.
  2. If you plan to add nuts, you can toast them. Spread about 3/4 cup chopped nuts on a dry baking sheet and toast at 350 for about 5 minutes. Stir the nuts and continue baking in 2-minute intervals until they are browned and fragrant. Set aside to cool.
  3. In a medium bowl, combine the dry ingredients: 2 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and optional 1/4 teaspoon cardamom. Whisk together and set aside.
  4. In a large microwave-safe bowl, melt 1/2 cup butter. Then add 1/4 cup oil, 3/4 cup brown sugar, 1/4 cup sour cream, 2 eggs, and 2 teaspoons vanilla. Whisk together until everything is combined.
  5. Shred your zucchini using a box grater or food processor. You need about 12 ounces or 2 cups. Make sure to pack it into the measuring cup.
  6. Blotting your zucchini is important. Spread the shredded zucchini on paper towels and press down with more paper towels to remove excess moisture. This helps prevent the bread from becoming gummy.
  7. Add the shredded zucchini to the bowl of dry ingredients and stir them together. Fold in the wet ingredients and mix only until just combined.
  8. If using chocolate chips or nuts, fold them into the batter gently, mixing as few times as possible to avoid overmixing.
  9. Pour the batter into the prepared pan and sprinkle the top with 1 tablespoon raw sugar or extra chocolate chips.
  10. Bake the bread in the center of the oven for about 60 minutes. It’s done when a toothpick or skewer inserted in the center comes out clean. If needed, you might bake for up to 80 minutes. Cover with foil if it gets too brown.
  11. Let your bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. If you didn’t use parchment paper, cool for about 30 minutes in the pan before transferring it.
  12. Store zucchini bread in a sealed container on the counter for up to 5 days.
  13. For freezing, make sure the bread is cool, wrap it in plastic, and store it in a ziplock bag for up to 3 months. Thaw at room temperature or warm it in the microwave.

how to serve BEST Zucchini Bread

Zucchini bread is delicious served warm or at room temperature. It goes well with a pat of butter or cream cheese. You can slice it thick for breakfast or enjoy it as a snack throughout the day. It’s also a delightful treat to serve at tea or coffee time!

how to store BEST Zucchini Bread

Store your zucchini bread in a sealed container at room temperature for up to 5 days. For longer storage, wrap it in plastic wrap and freeze it for up to 3 months. This way, you can enjoy a slice of homemade goodness anytime.

tips to make BEST Zucchini Bread

  • Make sure to squeeze out as much moisture as possible from the zucchini to keep your bread from becoming soggy.
  • Toasting the nuts before adding them brings out their flavor, but feel free to skip this step if you’re short on time.
  • Don’t overmix your batter; it can lead to tough bread. Mix just until wet and dry ingredients are combined.

variation

You can customize your zucchini bread by adding different spices, like ginger or allspice. For a healthier twist, substitute some of the oil with applesauce, or replace half of the sugar with honey or maple syrup. You can also swap chocolate chips for dried fruits or other nuts.

FAQs

  1. Can I use frozen zucchini?
    Yes, you can use frozen shredded zucchini. Just thaw it and make sure to squeeze out the excess liquid before adding it to the batter.

  2. How do I know when the bread is done baking?
    Insert a toothpick or skewer in the center of the loaf. If it comes out clean (without any batter), your zucchini bread is done. If it has wet batter, it needs more time in the oven.

  3. Can I make mini loaves instead of one large loaf?
    Absolutely! You can divide the batter into mini loaf pans. Keep an eye on the baking time as they will bake faster, typically around 20-30 minutes. Check for doneness with a toothpick.