Best Zucchini Bread
This is the best zucchini bread recipe I have ever made for so many reasons. First, it turns out so incredibly moist and rich with the warm flavours of cinnamon and nutmeg. Second, it’s budget friendly, using only one egg and no butter or milk–yet you get a generous sized loaf that can last for days–and it only improves with each day. And last but not least, it’s a quick and easy recipe anyone can make without messing up. Whenever someone gifts me some zucchini from their garden, I always make it.
Whether you enjoy your slice studded with nuts, chocolate chips or nothing at all, for breakfast or an afternoon snack, you have to whip up one of these tempting loaves this summer.
What Ingredients do I Need to Make the Best Zucchini Bread?
You only need a few simple, cheap ingredients to whip up one of these zucchini breads. They are:
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Egg
- Oil
- Vinegar
- Sugar
- And of course…zucchini!
How Can I Make it Whole Wheat?
You can easily make your zucchini bread whole wheat by using a half mix of all purpose and whole wheat flour. So you would use 3/4 cup all purpose flour and 3/4 cup whole wheat flour. This adds a little nutrition to your loaf and because this zucchini bread turns out so moist no matter what, you can’t even notice the difference.
Can I Use a 9 x 5 Inch Pan?
Yes you can, though this recipe is designed for an 8 x 4 inch pan. You will get a higher loaf. By using a 9 x 5 inch loaf pan, your zucchini bread will be slightly thinner and it may take a few less minutes to bake. It will still work and still turn out delicious.
How Long Does This Zucchini Bread Last?
If you wrap it well in plastic and keep it in an airtight container, this zucchini bread can last up to 5 days. It will actually become more moist and fuller in flavour as it sits!
Can I Freeze This Best Zucchini Bread?
You absolutely can and it freezes very well. Simply wrap it in plastic and stuff it into a freezer bag or an air tight container. It will keep in the freezer this way for up to 3 months.
If you have a bumper crop of zucchini this summer–or if someone gifts you with some of theirs–I really hope you’ll give this recipe a try! It’s so good for breakfast and it even makes really great French toast. And if you do try it, please rate the recipe and leave us a comment about how it turned out for you!
Try These Other Fantastic Quick Breads!
Best Zucchini Bread
Equipment
- 2 Mixing bowls
- Whisk
- Spatula
- Box grater
- 8 x 4 inch loaf pan
Ingredients
- 1½ cups all purpose flour 180g
- 1 teaspoon baking soda
- ½ teasapoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 egg
- ½ cup oil canola or vegetable
- ¾ cup sugar
- 1 tablespoon vinegar
- 1 cup zucchini finely shredded
- ¾ cup walnuts, chopped or chocolate chips
Instructions
- Preheat oven to 350℉/180℃. Grease and flour an 8 x 4 inch loaf pan. You can also grease and line with parchment paper.
- In a medium bowl whisk together all purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large mixing bowl beat egg. Add oil, sugar, vinegar and zucchini. Stir together well until smooth.
- Using a spatula, fold in the dry ingredients in 2 or 3 stages. Halfway through, add walnuts or chocolate chips. Fold until just combined. Do not over mix.
- Spread batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool loaf in pan for at least 10 minutes before removing. Serve warm.