Must-Make Zucchini Bread
This one-bowl zucchini bread is moist, flavourful and a great way to use summer’s favourite vegetable. Made with pantry staples and super quick to mix up, it’s perfect for a little late-summer afternoon or weekend baking. And it makes great muffins, too!
Ingredients
- 3 small or 2 medium-sized zucchini shredded (about 2 cups or 300 grams)
- 2 large eggs room temperature
- ½ cup butter, melted and cooled (sub dairy free)
- ¾ cup dark brown sugar
- ¼ cup full fat Greek yogurt (sub sour cream, mashed banana or apple sauce)
- 1½ teaspoons vanilla
- 1 cup finely ground whole wheat or whole wheat all-purpose flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon Diamond Crystal kosher salt (use half if using Morton’s)
Instructions
- Position oven rack to the centre and preheat oven to 350ºF (177ºC)
- Use the largest holes in a box grater to grate the zucchini into big shreds. Squeeze out any excess moisture from the zucchini and transfer the zucchini to a large bowl.
- Add 2 eggs, melted butter, brown sugar, yogurt and vanilla and whisk together.
- Then add flours, baking powder, baking soda, cinnamon, nutmeg and salt and mix until just combined. Fold in any optional add-ins. Batter will be slightly thick.
- Prepare parchment-lined 9x5-inch loaf pan and pour batter into pan.
- Bake for 55-60 minutes until deeply golden and a tester inserted comes out clean. Let bread cool in pan for 30-45 minutes, then remove from pan, slice and serve!
Notes
Make ahead: Make the bread ahead of time and freeze it whole as directed below.
Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
Make it dairy free: Swap the butter for oil and the Greek yogurt for applesauce.
Add-ins: For a more complete snack or meal, add ½ cup chopped walnuts or your favourite seeds. Chocolate chips would be good too! To make mini-loaves or muffins: Line or grease a muffin tin and scoop batter evenly into 12 cups. Bake at 350ºF (177ºC) for 20-25 minutes or until a tester inserted in the center of a muffin comes out clean. Storage: To store, wrap zucchini bread tightly in aluminum foil then in an airtight bag. It will keep well on the counter for up to 2 days, in the refrigerator for up to 5 days or freeze it for up to 3 months. Thaw frozen zucchini bread in the refrigerator overnight then bring to room temperature before serving.
Add-ins: For a more complete snack or meal, add ½ cup chopped walnuts or your favourite seeds. Chocolate chips would be good too! To make mini-loaves or muffins: Line or grease a muffin tin and scoop batter evenly into 12 cups. Bake at 350ºF (177ºC) for 20-25 minutes or until a tester inserted in the center of a muffin comes out clean. Storage: To store, wrap zucchini bread tightly in aluminum foil then in an airtight bag. It will keep well on the counter for up to 2 days, in the refrigerator for up to 5 days or freeze it for up to 3 months. Thaw frozen zucchini bread in the refrigerator overnight then bring to room temperature before serving.