Best Zucchini Bread – Love and Lemons
Got a garden full of zucchini? This zucchini bread recipe is the BEST way to use it! It’s moist, tender, deliciously spiced, and super easy to make.
Have you made zucchini bread yet this summer? As I write this post, Jack and I are just finishing up our second loaf of the season, and I’m already looking forward to making our third (and fourth, and fifth…).
I don’t know what it is about this zucchini bread recipe, but come mid-July, I just can’t get enough of it. It’s moist, tender, lightly sweet, and warmly spiced with cinnamon. It’s healthy enough to pass as breakfast or an afternoon snack, but it tastes so good that I’m also happy devouring a slice (or two) for dessert. Best of all, it’s easy to make, and it’s chock-full of summer produce.
Ok, I take it back – I do know why I can’t get enough of this zucchini bread recipe. I hope you love it too!
Zucchini Bread Recipe Ingredients
Here’s what you’ll need to make this zucchini bread recipe:
- Zucchini, of course! You’ll need 2 packed cups of shredded zucchini, about 2 medium, to make this recipe.
- All-purpose flour and almond flour – I love using this combination of flours in baking recipes, especially muffins and quick breads. They yield baked goods that are super moist and tender – exactly what I want in a zucchini bread recipe.
- Baking powder, baking soda, and eggs – They help the loaves puff up in the oven.
- Cinnamon and vanilla extract – They give the bread warm, spiced depth of flavor.
- Cane sugar – It makes the bread lightly sweet.
- Almond milk and olive oil – For moisture and richness. If you don’t keep almond milk on hand, feel free to swap in another milk of your choice. My homemade oat milk would be great here too.
- Sea salt – To make all the flavors pop!
- And chocolate chips – I scatter them on top of the loaves for a rich, decadent finishing touch. Yum!
Find the complete recipe with measurements below.
How to Make Zucchini Bread
This zucchini bread recipe is super simple to make! Here’s how it goes:
First, grate the zucchini. Shred it on the large holes of a box grater, and measure 2 packed cups. Set aside the grated zucchini on a kitchen towel to drain.
Then, combine the dry ingredients in one bowl and the wet ingredients in another. Gently squeeze any excess moisture from the grated zucchini, and whisk it into the bowl of wet ingredients. Pour the dry ingredients into zucchini mixture and fold until just combined.
Next, pour the batter into 2 greased loaf pans. Do your best to put an equal amount in both so that the loaves bake at the same rate.
Scatter the chocolate chips on top…
And bake! Transfer the pans to a 350° oven and bake for 45 to 50 minutes, or until the loaves are golden brown and a toothpick inserted in the center comes out clean.
Allow the loaves to cool for a few minutes in the pan before transferring them to wire racks to cool completely. Finally, slice and enjoy!
Best Zucchini Bread Recipe Tips
- Don’t overmix. In this recipe, and whenever you’re making quick breads, cakes, muffins, or other baked goods that you want to be light and tender, mix the batter until the wet and dry ingredients are just combined. Stirring the batter more will start to develop the gluten in the flour. If that happens, the zucchini bread will be dense instead of light and cake-y. No, thank you!
- Make it vegan. Check out the recipe card below to find instructions for making this recipe vegan. The vegan loaves aren’t quite as puffy as the regular ones are, but they’re still moist and delicious.
- Have fun with mix-ins. I scatter chocolate chips on top of my zucchini bread, but if you’re in the mood for a more indulgent treat, you could mix them into the batter, too. Adding an additional 1/2 cup of chocolate chips to the recipe will make these loaves irresistibly chocolatey. Not crazy for chocolate? Fold 1 cup chopped walnuts or pecans into the batter instead!
- Freeze the extras. This zucchini bread freezes perfectly, which is super handy, because the recipe makes 2 loaves. I like to slice and eat one right away and freeze the other for another day. If you like, you can slice it before you freeze it. That way, you can thaw one slice at a time for an easy breakfast or snack! Transfer frozen slices to the fridge to thaw overnight, or pop them in the microwave for about 30 seconds.
More Favorite Baking Recipes
If you love this zucchini bread recipe, try one of these yummy baked goods next:
Best Zucchini Bread
Serves 16
This zucchini bread recipe is easy, healthy, and SO delicious! The loaves will keep in an airtight container at room temperature for 3 days. They also freeze perfectly.
- 2 cups packed shredded zucchini, 2 medium
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs, see note below for vegan option
- 1 cup cane sugar
- ½ cup extra-virgin olive oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup chocolate chips, optional
-
Preheat the oven to 350°F and grease or lightly spray two 8×4” loaf pans.
-
Place the shredded zucchini on paper towels to drain. Set aside.
-
In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
-
In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
-
Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.
1. In a small bowl whisk together 1/4 cup ground flaxseeds with 1/2 cup water. Set aside for 10 minutes to thicken. Add it to the wet ingredients in place of the eggs.
2. Add 2 teaspoons of apple cider vinegar to the wet ingredients and 1 additional teaspoon of baking powder to the dry ingredients. This will help the vegan loaves rise a bit. This version is very moist, do not under-bake.
This article was originally published by loveandlemons.com. Read the original article here.
