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Zucchini Bread
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

This zucchini bread is perfectly moist and tender! It has the best flavor--lots of spices and it couldn't be easier to make!

Yields: 1 loaf
Ingredients
  • 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)
Instructions

  1. Preheat oven 350ºF. Lightly grease a loaf pan with nonstick spray. Set aside.

  2. In a medium-sized bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

  3. 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. 

  4. 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.

Recipe Notes

*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.