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The BEST Zucchini Bread Recipe
I’ve tried A LOT of zucchini bread recipes in my day, and I mean A LOT! By far and away, this recipe is the best one I’ve ever made. It’s fantastic! If you’re looking for more ways to use up zucchini, try this deliciousChocolate Zucchini Sheet Cake.
The BEST Zucchini Bread is the kind that gets better with age. The first day it is good, but the second and third day it is AMAZING! (Note: It must be stored in an airtight container or Ziploc bag.) The outside edges become soft, and the moisture from the zucchini has had longer to do its magic. I have no self-control when itgets to that point. I have been known to eat an entire giant loaf myself. Yikes!
**IF YOU END UP MAKING THIS RECIPE AND LOVING IT, PROMISE ME YOU WILL COME BACK AND TRY THIS AMISH BANANA BREAD…IT IS THE SAME LEVEL OF ABSOLUTE DELICIOUSNESS!
More Delicious Bread Recipes
- Amish Banana Bread
- The Best Pumpkin Bread
- Perfect Artisan Bread
- Mom’s Corn Bread
- Jalapeno Cheddar Bread
- Poppy Seed Bread
I first had this bread at a friend’s house and literally begged for the recipe. I was anxious to see what made it so different from my go-to recipe my mom has made for years. My friend e-mailed me the recipe. When I got it, I was shocked at how similar the recipe was to my mom’s. BUT they tasted so different.
The only differences between this recipe and my mom’s recipe are an extra 1/4 cup of sugar and baking it at 325° instead of 350°.
how to make the best zucchini bread
- Preheat oven to 325 degrees.
- Prepare two 8×4 loaf pans with cooking spray. Set aside.
- In a mixer or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla. Mix until creamy.
- Add flour, cinnamon, salt, baking powder and baking soda. Mix until almost combined.
- Add shredded zucchini. Mix until combined.
- Pour evenly into greased loaf pans no higher than 2/3 full.
- Bake at 325 degrees for 45-55 minutes, being careful not to over-bake.
- Remove from oven and cool on cooling racks. See FAQ on when to remove loaves from pans.
- After completely cooled, store in a Ziploc bag or airtight container.
I can’t believe those two changes make such a difference. I like my mom’s recipe, but this bread….this delicious bread……I have to be so careful about how often I make The BEST Zucchini Bread. If I were to make it as often as I crave it, I’d be at least three times my size….
There are days thatI think the extra weight would be worth it. 🙂Just wait until you taste it; you’ll feel the same way.
Frequently Asked Questions about making The Best Zucchini Bread
what type of bread pans should I use?
I like to use my 8×4 stone loaf pans from Pampered Chef. I also love these Kitchenaid ones you can order on Amazon.Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than 2/3 full. When using a different-sized loaf pan, check the bread after 30-45 minutes and so on, until a toothpick comes out clean in the center.
should I mix the dry ingredients altogether before adding them to the wet mixture?
You can mix them in a separate bowl first if you want…I never do. I don’t see a difference in results either way, and I hate having extra dishes to clean. 🙂
when should i remove the bread from the pans to cool?
Because I use stone loaf pans, I remove the bread from the pan immediately. Stone loaf pans stay hot for quite some time. It can be tricky to get the loaves out without damaging them or half still in the bottom of the pan. Use your judgment on whether or not you want to leave them in the pan to cool or not.
can i use frozen zucchini?
Yes. First, let the frozen zucchini thaw. Then, dump it all in–liquid and all.
why is the top center of the loaf doughy?
Because it’s important not to over-bake this bread, occasionally the very top center section of the loaf is a little under-baked and a tad doughy. If/when this happens, just cut that little section off and carry on with the binge eating… Believe me! It is a small price to pay.
BAKER’S TOOLS:
More Awesome Zucchini Recipes
Chocolate Zucchini MuffinsZucchini Cheese BakeSausage and Zucchini Lasagna Roll-ups
4.8 from 96 reviews
The BEST Zucchini Bread Recipe
Prep time
Cook time
Total time
The texture of this zucchini bread is phenomenal! With a hint of cinnamon and with just the right amount of sweetness, it's perfection.
Author: My friend, Melinda
Recipe type: Quick Bread
Cuisine: Breakfast/Snack
Serves: 2 loaves
Ingredients
- 2¼ cup granulated sugar
- 1 cup canola or vegetable oil
- 3 eggs
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat oven to 325 degrees.
- Prepare two 8x4 loaf pans with cooking spray. Set aside.
- In a mixer or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla. Mix until creamy.
- Add flour, cinnamon, salt, baking powder and baking soda. Mix until almost combined.
- Add shredded zucchini. Mix until combined.
- Pour evenly into greased loaf pans. Fill pans no higher than ⅔ full.
- Bake at 325 degrees for 45-55 minutes, being careful not to over-bake.
- Remove from oven and cool on cooling racks. See FAQ on when to remove loaves from pans.
- After completely cooled, store in a Ziploc bag or airtight container.
Enjoy!
don’t forget to pin this awesome recipe to your favorite pinterest board!
More Fabulous Quick Breads
Classic Banana Bread {Mom’s Recipe}Pumpkin Chocolate Chip BreadPoppy Seed Loaf
