Best Zucchini Bread

The Best Zucchini Bread is moist, super delicious, and will melt-in-your-mouth with every single bite! A wonderful addition to add to your brunch table this Fall.  Loaded with 2 cups of zucchini, cinnamon, and some pumpkin pie spice, making this the BEST tasting Zucchini Bread ever!

 

Fall is all about baking!  But, as always, I try to make ones that are super easy too and this happens to be one of them. 

For this recipe, you will only need ONE bowl, a good whisk, and 10 minutes to whip it up. 

The warm, cozy flavors are fabulous!  Plus, the soft, moist texture inside with a slightly crunchy crust on the outside, makes this the most delicious tasting bread – ever!   

Trust me, when my family gives me the thumbs up – you know it’s good.

 

 

I have to confess… this recipe was an actual test recipe for me.  Since my oldest daughter requested I make a zucchini bread without any chocolate … for my grandchildren, of course! 

So I took one of my favorite recipes, my triple chocolate zucchini bread recipe, and omitted the chocolate completely.   Then I adapted my recipe and added in a little more flour and some of the warm spices like cinnamon to make the bread taste better and even cozier.    

I knew the flavor would turn our bland without the chocolate, and hoped my additions would make the bread taste better.  I even added some pumpkin pie spice, and surprisingly, it worked just fine!

 

 

So with a great outcome (and from a test recipe) I knew had to post it and called it the Best Zucchini Bread!  For me, not every recipe I make turns out great, but when it does – I’m proud to let you know!

Best part?  As always, the zucchini is completely hidden in this bread, making it a healthy alternative! But remember – I won’t tell – if you won’t!

Try this recipe, it won’t disappoint! 

 

Baking Notes and Tips:

• No need to squeeze out any liquid from the grated zucchini.  It makes my bread very soft and moist inside, and it will melt-in-your-mouth with every bite.

• When the bread has cooled enough to handle, wrap the bread tightly in a clear wrap. This will ensure the bread will stay moist. 

• Zucchini Bread is delicious served chilled, but it’s best served at room temperature.

• Homemade bread is perfect to give as a gift!

 

Looking for more Zucchini Bread recipes?  I am zucchini bread obsessed this month and have been making them for a while. 

If you love chocolate, then try our Triple Chocolate Zucchini Bread – the Chocolate Lovers Bread! 

 

 

Storing and Freezing:

• Zucchini bread will stay fresh for up to 3 days at room temperature.  It’s best to keep the bread sealed and wrapped with a clear wrap to keep fresh and moist.   

• You may also, keep zucchini bread chilled in your refrigerator and for up to 5 days.

•  It freezes perfectly for up to one month. 

ENJOY!!

 

Now you can PIN to your Breakfast or Brunch board! 

 

  

More Delicious Zucchini Recipes!

• Mint Chocolate Chip Zucchini Brownies 

• Lemon Zucchini Poppy Seed Muffins

• Death by Chocolate Zucchini Muffins

 

Yield: 8 to 10 slices

Best Zucchini Bread

Print

The Best Zucchini Bread! Light, super moist and delicious, this zucchini bread would make a great addition to your brunch table this Fall.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 cup of sugar
• 1 egg plus 1 egg yolk
• 2 cups packed grated zucchini
• 1/2 cup butter (1 stick, melted and cooled)
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. pumpkin pie spice
• ¼ tsp. salt
• 1 + 3/4 cups all-purpose flour

Instructions

1. Preheat oven to 350 degrees. Butter a 9-inch loaf pan with some butter and dust with all purpose flour.
2. In one large bowl, whisk together sugar, egg and egg yolk until its creamy and a light yellow color, about 1 minute.
3. Whisk in the zucchini. Then slowly whisk in the melted butter, vanilla extract, baking soda, ground cinnamon, pumpkin pie spice and salt.
4. Finally, gradually whisk in the flour until all the flour mixture is well incorporated, about 2 minutes or 15 to 20 strokes.
5. 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.

Notes

No need to squeeze out any liquid from the grated zucchini. When bread is cooled, wrap bread in clear wrap to keep moist. Freezes well and up to one month. Perfect to give as gifts! Zucchini Bread is best served at room temperature.

 

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xo Anna and Liz