The best zucchini bread! This is a great recipe to use with your fresh summer zucchini, shredded up. The bread is moist and flavorful!
It’s August and zucchini is abundant! We didn’t grow a garden this year but we keep getting zucchini left on our doorstep. (Thank you, neighbor!) So I’ve been baking up a storm of recipes like this zucchini bread, cake, cookies, and more! What is your favorite recipe to make with zucchini?
This Zucchini Bread recipe originally comes from Mel’s Kitchen Cafe and I posted it a few years ago on my blog but it needed new pictures so I thought I’d share it again since recipes can get lost in the archives.
Maybe I’m weird but how delicious does that batter look?! This is an easy and straightforward recipe. You probably have all the ingredients you need for it!
Recipe Notes for this Zucchini Bread:
- Instead of using just all-purpose flour, you can use half that and half whole wheat flour. Or sometimes I use white whole wheat flour.
- You can also add less sugar if you prefer. When I make this for my mom I add less because she doesn’t like bread that tastes too sugary for her liking.
- Also, feel free to add your favorite mix-ins like chocolate chips or nuts.
- You could even sprinkle cinnamon sugar on the top. That would be yummy!
I shared this with my neighbor who gave me the zucchini and my husband was sad I didn’t save more for us! Luckily it’s easy to make!
Enjoy!
YOU MIGHT ALSO LIKE:
Zucchini-Oat Coconut Chocolate Chip Cookies
Italian Lemon & Olive Oil Pound Cake
Zucchini Bread
Ingredients
- 1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup plain yogurt (not fat-free)
- 1 tablespoon fresh lemon juice or sour cream
- 6 tablespoons butter (melted)
Instructions
- Adjust an oven rack to middle position and preheat the oven to 375 degrees. Generously coat a 9-inch by 5-inch loaf pan with cooking spray. Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends to squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined. Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula to fold the ingredients together until just combined. Transfer the batter to the prepared pan.
- Bake until golden brown and a think knife or skewer inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Adapted from Mel’s Kitchen Cafe
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