The Best Zucchini Bread! Light, super moist and delicious, this zucchini bread would make a great addition to your brunch table this Fall. Like most zucchini bread recipes, it is made with staple ingredients including; some cinnamon and pumpkin pie spice, along with 2 cups of freshly grated zucchini. Together they create warm flavors making this the BEST tasting Zucchini Bread ever!
Keep in mind, this is super easy too! You will only need 1 bowl, a good whisk and 10 minutes to make, then bake. Yes, it’s that easy!
This Best Zucchini Bread was a test recipe since my daughter requested if I would make one without any chocolate, for my grandchildren, of course! I took one of my favorite zucchini bread recipes and omitted the chocolate and added in a little more flour and some of the warm spices. I only added a small amount of pumpkin pie spice, but you can add in a bit more if you prefer.
And once we realized this zucchini bread turned out so well, I had to post it and call it the Best Zucchini Bread! For me, not every test recipe I make turns out great, but when it does – I’m proud to let you know!
Once again, the zucchini is completely hidden in this bread, making it a healthy alternative, but remember – I won’t tell, if you won’t!
Don’t forget to PIN this one to your Breakfast or Brunch board!
- 1 cup of sugar
- 1 egg plus 1 egg yolk
- 2 cups packed grated zucchini
- ½ cup butter (1 stick, melted and cooled)
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ¼ tsp. pumpkin pie spice
- ¼ tsp. salt
- 1 + ¾ cups all-purpose flour
- Preheat oven to 350 degrees. Butter a 9-inch loaf pan with some butter and dust with all purpose flour.
- In one large bowl, whisk together sugar, egg and egg yolk until its creamy and a light yellow color, about 1 minute.
- Whisk in the zucchini. Then slowly whisk in the melted butter, vanilla extract, baking soda, ground cinnamon, pumpkin pie spice and salt.
- Finally, gradually whisk in the flour until all the flour mixture is well incorporated, about 2 minutes or 15 to 20 strokes.
- Transfer batter to the loaf pan. Bake for 45 to 50 minutes. Bread should be done when toothpick inserted in the center comes out clean. Allow the bread to slightly cool in pan for about 5 minutes, then transfer to rack to cool completely.