Looking for the Best Ever Zucchini Bread Recipe? You have to try this one! Moist and delicious every time. Plus it has an amazing cinnamon sugar topping your family will love!
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Best Ever Zucchini Bread Recipe
Best Ever Zucchini Bread Recipe
You know what the Best Ever Zucchini Bread tastes like? Well, it’s moist and delicious, never dry and crumbly, just like my banana bread. The homemade loaf contains the perfect amount of zucchini and an amazing cinnamon sugar topping. Plus, it smells incredible hot out of the oven!
Have I sold you yet on how good it is? Check out the video to see just how easy it comes together.
Top it with a smear of butter and you’ve got an unbelievable little slice of heaven!
My kids definitely didn’t need a sales pitch. Even with the Z-word in it, they’ve been gobbling up this recipe for as long as I can remember. It’s got built in moisture from the grated zucchini and yogurt, so it’s moist every time, which is a must in my book and theirs. 🙂
I’m a reluctant gardner. I love cooking with and eating fresh veggies and herbs, but my non-existent green thumb is a bit of an obstacle. Not this year! Fortunately, we grew a bumper crop of ginormous zucchini, which inspired me to make several loaves of zucchini bread at a time. They are safely tucked in the freezer for whenever the urge strikes!
I can’t wait to share the recipe with you!
Baking Zucchini Bread
This recipe for Moist Zucchini Bread is pretty straight forward. Start by grating 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. (Home grown varieties tend to have more water, like this one.)
Mix together 3 teaspoons sugar and 3 teaspoons cinnamon in a small bowl. Set aside.
Next, grease your loaf pan and dust it with a mixture of 2 teaspoons of 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 🙂
Beat together your wet ingredients and then add remaining ingredients and mix. Don’t over mix or your bread may sink when baking.
Finally, bake your bread in a 350 degree oven for 60 minutes. Oven temps vary, so check your bread after about 50 minutes to make sure it’s still moist and not done.
Let the Zucchini Bread cool 10 minutes before removing it from the pan and cooling it completely.
Best Ever Zucchini Bread
Looking for the Best Ever Zucchini Bread Recipe? You have to try this one! Moist and delicious every time. Plus it has an amazing cinnamon sugar topping your family will love!
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 276kcal
Ingredients
- 1 cup plus 2 teaspoons sugar (divided)
- 3 teaspoons cinnamon
- 2 eggs
- 1/2 cup vegetable or coconut oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla
- 1 cup grated zucchini
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Grate zucchini and set aside. You can squeeze out any excess water at this point.
- Grease your loaf pan and dust it with a mixture of 2 teaspoons of sugar and cinnamon. Save another teaspoon of mixture to sprinkle over the top before you bake. More if you really like a cinnamon sugar topping 🙂
- Beat together your wet ingredients with a whisk and then add remaining ingredients and stir until blended. Do not over mix. Place in loaf pan and sprinkle on remaining cinnamon sugar mixture on top.
- Bake for 60 minutes. Check bread after about 50 minutes by inserting a toothpick in center to make sure it doesn't over bake.
- Let the Zucchini Bread cool 10 minutes before removing it from the pan and cooling it completely. Enjoy!
Video
Notes
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 and let it sit at room temperature. 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.
- I don't tend to squeeze out excess water from the zucchini unless the water content is really high.
Nutrition
Calories: 276kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 362mg | Potassium: 87mg | Fiber: 1g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 2.2mg | Calcium: 31mg | Iron: 1.3mg
Tried this recipe?Mention @Suburban_Simplicity or tag #suburbansimplicity!
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 and let it sit at room temperature. 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.
- I don’t tend to squeeze out excess water from the zucchini unless the water content is really high.
Cookware Used for this Recipe
For your convenience, this post contains affiliate links which means I may make a small commission if you make a purchase. This is at no additional cost to you. Full Disclosure policy here.
Let us know what you think of this moist and delicious Zucchini Bread recipe!
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