Zucchini Bread

This simple one-bowl zucchini bread is super soft and moist! It's the perfect quick-bread to use up all that summer zucchini. Slather butter on top and enjoy for breakfast or a snack.

My heart melts for a slice of cinnamon spiced, moist zucchini bread.

Even my kids love homemade zucchini bread and it's filled with a green vegetable, so that says something!

While I prefer it in loaf form, you can easily adapt this recipe to make zucchini muffins. It's delicate and tender yet moist and NOT stodgy or dense.

And it's easy to make with pantry staples! Yes, please.

Key Ingredients:

• White & dark brown sugar - Dark brown sugar contains a higher percentage of molasses, which imparts a subtle toffee note to baked goods. Regular brown sugar works fine too!
• Vegetable oil - I prefer oil in quick-breads because it keeps them very moist!
• Eggs - Eggs provide structure. Large eggs are the standard for baked goods. So unless a recipe specifies otherwise, always use large eggs.
• Mashed banana - While banana isn't a common ingredient in zucchini bread, it adds natural sweetness and moisture to the loaf!
• Cinnamon - Adds warm, cinnamon flavor!
• Zucchini - You don't need to squeeze the excess moisture out of the zucchini. I use a simple box grater to shred it.

Instructions:

This one-bowl zucchini bread is super simple! The hardest part is shredding the zucchini and it's not hard at all.

Before you start, preheat your oven to 350 degrees and grease a loaf pan.

• Mix the wet ingredients. In a large bowl, whisk the wet ingredients, including the sugar/brown sugar. Wait to add the zucchini.
• Add the dry ingredients to the wet mixture and stir to combine. It should look like batter at this point.

• Stir in the zucchini until it's well dispersed throughout the batter.
• Pour and bake. Pour the batter into the loaf pan and bake until it's done. I start with less time, about 55 minutes, then add more if needed. You can use a toothpick to check the center of the loaf. If it comes out clean, it's done!

• Cool and slice. Let the loaf cool in the pan first so it doesn't break when you get it out.

Expert Tips:

• Zucchini is about 95% water which makes it easy to grate! You can use a food processor with the grating attachment, but it's not necessary. A box grater works fine and it's easy to clean!
• Don't overbake the zucchini bread. I always start with less time than I think it will take so I don't accidentally let it go too far. You can check it with a toothpick to see if the inside is cooked.
• Feel free to add mix-ins! Chocolate chips are my fave! Dried cranberries, walnuts, pecans, and blueberries all taste delicious.

Storage:

The best part about quick-breads (banana, zucchini, pumpkin bread etc.) is how well they freeze! You don't have to eat a whole loaf in one sitting.

To store:

• Let the bread cool completely. Never place warm bread in a bag or container. It will condensate which creates moisture, causing it to perish quickly.
• Gently place it in a zip-top gallon bag. Try to get out as much air as possible before you seal it. Alternatively, you can double wrap it in plastic wrap.

To freeze:

• I always cut mine in slices before I freeze it. This prevents you from being forced to thaw the entire loaf.
• Place the slices gently in a zip-top bag for up to 3 months.
• When the craving strikes, warm a slice in the microwave in 15-second increments.

Quick-Bread Recipes:

• Moist Banana Bread with Icing
• Banana Bread with Frozen Bananas
• Gluten Free Zucchini Bread