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Zucchini Bread (Better Than Ever!)

Zucchini Bread (Better Than Ever!)

This Zucchini Bread (Better Than Ever!) recipe is a delicious way to use summer zucchini, featuring brown sugar, cinnamon, and a moist texture.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 1 loaf
Calories 250 kcal

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • whisk

Ingredients
  

  • 1.75 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup vegetable oil (or melted coconut oil)
  • 0.5 cup brown sugar (packed light or dark)
  • 0.5 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 0.25 cup unsweetened applesauce (or sour cream or Greek yogurt)
  • 2 teaspoons pure vanilla extract
  • 1.5 cups shredded zucchini (no need to blot)
  • 1 cup semi-sweet chocolate chips (optional)

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
  • Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan.
  • Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Notes

Baking times vary, so keep an eye on yours. The bread can be sliced while warm, but for neat slices, allow it to cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword baking, Healthy Desserts, quick bread, Summer Recipes, Vegetable Bread, Zucchini Bread
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