Best Ever Zucchini Bread Recipe

Looking for the Best Ever Zucchini Bread Recipe? You have to try this one! Moist and delicious every time. Plus, it’s easy and made even better with an irresistible cinnamon sugar topping!

You want to make our Best Banana Bread too! You’ve never tasted one so good! Pumpkin Bread is also a seasonal favorite!

Best Ever Zucchini Bread Recipe

Do you know what the Best Ever Zucchini Bread tastes like?

Well, it’s moist and delicious, perfectly spiced, and never dry and crumbly, just like our banana bread.

This homemade loaf contains the perfect amount of zucchini and an amazing cinnamon sugar topping. Plus, it smells incredible when hot out of the oven! We love baking this simple bread!

Have we sold you yet on how good it is?

Top it with a smear of butter and you’ve got an unbelievable little slice of heaven!

Your kids definitely won’t need a sales pitch for this delicious recipe. Even with the Z-word in it, they will gobble up this recipe.

It’s got built-in moisture from the grated zucchini and yogurt, so it is moist every time, which is a must in our opinion!

We can’t wait to share the recipe with you!

Ingredients

• White Sugar – for the topping as well as to place in the batter. 
• Cinnamon – for the delicious topping.
• Eggs – large eggs are best. 
• Vegetable Oil – or coconut oil.
• Plain Yogurt – regular or greek yogurt.
• Vanilla Extract – pure vanilla extract if you have it.
• Fresh Zucchini – grated and excess water removed if necessary.
• Flour – either all-purpose flour or whole wheat flour.
• Baking Soda
• Salt

 

How to Make Zucchini Bread

This recipe for Moist Zucchini Bread is easy and pretty straight forward.

Step 1

Start by preheating your oven to 350 degrees F (177 degrees C). Then begin grating the fresh zucchini and set it aside to use after you mix your other ingredients. You can squeeze out any excess water if there is any.

Tip: Homegrown varieties of zucchini tend to have more water content, so you may need to remove any excess. 

Step 2

Now, mix 3 teaspoons sugar and 3 teaspoons cinnamon in a small bowl. Set that aside.

Step 3

Next, grease your loaf pan and dust it with a mixture of 2 teaspoons of white sugar and cinnamon. This gives the bread an incredible outer layer of yumminess!

Save another teaspoon of each to sprinkle over the top before you bake. More if you really like a cinnamon sugar topping 🙂

Step 4

In a large bowl, beat together your wet ingredients. Then, add remaining dry ingredients and mix gently.

It’s important to not over mix your zucchini bread or it may sink when baking.

Now, place the zucchini bread mixture in your loaf pan and sprinkle on the remaining cinnamon-sugar mixture on top.

Step 5

Finally, bake your bread in a 350-degree F (177 degrees C) oven for 60 minutes. Oven temps vary, so check your bread after about 50 minutes to ensure it’s still moist and not done.

Tip: Always check for doneness either by measuring the temperature of your bread with a meat thermometer. It should read 200 degrees F. Or, by inserting a toothpick in the center and having it come out clean.

Let the Zucchini Bread cool 10 minutes before removing it from the pan and cooling it completely on a wire rack.

Do You Need to Peel the Zucchini for Bread?

No, you don’t need to peel your zucchini before using it in Zucchini Bread. The peel is tender and cooks up perfectly once it’s grated. It also adds a nice color.

Make sure to wash your zucchini and cut off the ends before grating it for the recipe. 

Why Did My Zucchini Bread Sink in the Middle?

Zucchini Bread is considered a quick bread, so it doesn’t require yeast. Therefore, it doesn’t like to be overmixed, or it will sink in the middle. So try to incorporate the ingredients until blended with your spatula, and don’t over mix. 

Also, do not overfill your loaf pan. If it’s too full, the bread won’t have enough room to rise. 

Tips for Baking the Best Zucchini Bread

• Regular or plain greek yogurt is good in this recipe.
• To store, either seal it in a plastic bag or double-wrap it in plastic. Then keep it sit at room temperature on the counter. If it’s going to sit for more than 2 or three days, it is safest in the freezer to retain its freshness.
• Do not over mix your batter to avoid the loaf sinking in the middle while baking.
• Squeeze out excess water from the zucchini if the water content is really high.
• If using mini loaf pans, they take less time, approximately 35-40 minutes to bake.

How to Freeze Your Zucchini Loaf

This quick bread freezes well. Follow our tips for preventing freezer burn, and you’ll have fresh zucchini bread from the freezer anytime your like!

1. Cool your bread completely.
2. Wrap your bread in either plastic wrap or foil and then place in a freezer-safe bag: label and date.
3. Alternatively, you can vacuum-seal your loaf before placing it in the freezer. Don’t forget to label and date!

Simply take your bread out of the freezer and let it thaw on the counter when ready to eat. 

We LOVE to Hear from You!

If you try this Baked Zucchini Recipe or any other recipe on Suburban Simplicity, don’t forget to rate the recipe and let us know how it went in the comments below. We love hearing from you! Better yet, use the hashtag  #suburbansimplicity if you make the recipe.

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This recipe was originally published in Sept 2017. It was updated with enhanced instructions on June 9, 2020. 

You May Also Enjoy These Baking Recipes:

Banana Almond Butter Muffins (GF)

Pumpkin Spice Muffins

Baked Oatmeal Cups

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