Description
This moist and flavorful zucchini bread combines shredded zucchini with warm spices and a tender crumb, making it a perfect snack or breakfast treat. It features a blend of brown and granulated sugars, vegetable oil, and optional mix-ins like chocolate chips or nuts, baked to golden perfection in a loaf pan.
Ingredients
Units
Scale
Dry Ingredients
- 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
Optional Add-ins
- 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan to prevent sticking. This preparation ensures the bread bakes evenly and can be easily removed after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until thoroughly combined. This step creates an even distribution of leavening agents and spices throughout the batter.
- Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until smooth and combined. Then, whisk in the shredded zucchini, which adds moisture and texture to the bread.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir or whisk until just combined. Avoid overmixing to ensure a tender crumb. If using, fold in any optional ingredients such as chocolate chips or nuts carefully at this stage.
- Fill and Bake: Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes. It is suggested to loosely cover the bread with aluminum foil halfway through baking to prevent excessive browning on top. Check doneness by inserting a toothpick into the center; it should come out mostly clean without raw batter.
- Cool the Bread: Remove the bread from the oven and set it on a wire rack. Allow it to cool in the pan for 1 hour before removing. For neater slicing, let it cool completely on the wire rack after removal.
- Storage: Store leftover bread covered at room temperature for up to 3-4 days or refrigerate for up to 1 week to maintain freshness.
Notes
- You can make muffins instead of a loaf by adjusting the baking time accordingly (usually 20-25 minutes at the same temperature).
- Do not overmix the batter; a few lumps are okay to keep the bread tender.
- Shredded zucchini does not need to be blotted dry — the moisture helps keep the bread moist.
- Substitutions for applesauce include sour cream or Greek yogurt, which also add moisture.
- For a richer flavor, try adding chopped nuts, raisins, or chocolate chips.
- Loosely covering the bread with foil halfway through baking prevents the crust from becoming too dark.
Nutrition
- Serving Size: 1 slice (1/10th of loaf, approx. 70g)
- Calories: 180
- Sugar: 13g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
