This zucchini bread is perfectly moist and tender! It has the best flavor–lots of spices and it couldn’t be easier to make!
Zucchini bread is such a classic recipe that we think is totally under-rated!! There are lots of banana bread fans, but where’s all the zucchini bread love??♥ Well, if you are already a fan of zucchini bread or not, this recipe will make you one!!
This zucchini bread is so tender and has the perfect crumb! We worked really hard to create a moist zucchini bread! And the flavor of this bread is unbelievable!! The cinnamon and nutmeg are the perfect addition to this bread, and really give it that cozy feel!!
In our zucchini bread testing, we tried using oil rather than butter and the bread turned out really bland! Butter adds a lot more flavor, so it is the definitely the way to go with this one!
Zucchini
To shred the zucchini, just use a cheese grater. Simple as that! For this recipe, you need about one medium-sized zucchini (1 cup). After doing some research, we learned that zucchini is actually about 95% water!! And since zucchini has so much moisture, it is important to blot the shredded zucchini with paper towels before adding it into the batter. Otherwise, there might be gummy, wet spots in your bread, and no one wants that!!
To Peel or Not to Peel?
When we started testing our zucchini bread recipe, we were wondering this exact question. We ended up not peeling our zucchini, and here’s why!! Not peeling the zucchini saves time and effort, and leaves those beautiful green specks in your bread after it has baked. On the other hand, peeling your zucchini will make it virtually invisible after baking–perfect for sneaking it in without anyone knowing! So, it is up to you whether you want to peel or not peel your zucchini, but either way, your bread will be equally tasty!
This bread could not be easier to make. You don’t even need an electric mixer! Simply whisk all of the ingredients together and pop it in the oven!
We had this bread sitting out on the counter and all day long, we just kept sneaking bites of it until it was all gone!! Perfect for snacking!;)
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
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This zucchini bread is perfectly moist and tender! It has the best flavor--lots of spices and it couldn't be easier to make!
- 1 and 3/4 cups (245g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 1/3 cup (85g) plain Greek yogurt *(See Notes)
- 2 large eggs
- 1 and 1/2 teaspoon vanilla extract
- 1/2 cup (100g) packed light or dark brown sugar
- 1/3 cup (72g) granulated sugar
- 1 cup (128g) grated zucchini (about 1 medium), blotted with paper towel **(See Notes)
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Preheat oven 350ºF. Lightly grease a loaf pan with nonstick spray. Set aside.
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In a medium-sized bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
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In a large bowl, whisk together melted butter, Greek yogurt, eggs, vanilla, brown sugar, and granulated sugar. Add the dry ingredients and whisk until mostly combined. Fold in the grated zucchini.
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Pour the batter into prepared loaf pan and bake at 350ºF for about 35 minutes, then cover with foil to reduce burning on the top. Bake for about 20 more minutes, or until a skewer inserted comes out clean. Allow to cool in the pan before serving.
*Full-fat or 2% plain Greek yogurt work best.
**Zucchini can be peeled or not peeled before grating. (We did not peel our zucchini).
Make Ahead Tip: This bread can be stored in an airtight container/tin foil at room temperature for 2-3 days. This bread also freezes great, up to 3 months.
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