The best classic Zucchini Bread Recipe! A great way to use up that surplus of zucchini, this quick bread recipe is easy and perfectly spiced.
Once you’ve tried this classic zucchini bread recipe, change it up next time and make my Chocolate Wave Zucchini Bread or Glazed Lemon Poppy Seed Zucchini Bread!
The Best Zucchini Bread Recipe
I remember the first year we had a garden. And my mistake of planting multiple zucchini plants. We were drowning in zucchini that year, which ended up not being a bad thing.
It’s been several years since we’ve had a garden but that doesn’t mean I’m any less zucchini obsessed. Especially when we have neighbors and family sharing with us. But even though I love all of the zucchini recipes out there, there is nothing that beats a good old classic slice of zucchini bread. And this zucchini bread recipe is my favorite.
It does take a little bit longer than some recipes because I suggest draining the zucchini, but most of the time is hands off. It’s super easy, and always disappears!
Ingredients
Zucchini: I like to use small zucchini, but the big ones can be used for baking, as well. Look below for more tips regarding the zucchini.
Sugar: You’ll want to use regular granulated sugar. I have not tested this recipe with cutting down the sugar.
Butter: I love the texture and flavor that butter brings. I often use vegetable oil in quick breads, but this is one where I prefer butter.
Eggs: Use large eggs.
Yogurt: The yogurt will help the zucchini bread to stay moist, and also helps with the texture.
Lemon Juice: This adds a little bit of brightness and some acidity.
Flour: I use all-purpose flour. I haven’t tested with any other flours, but you may be able to use half whole wheat flour and half all-purpose flour.
Baking Soda & Baking Powder: Both are needed for the texture and rise of the bread.
Cinnamon, Allspice, and Salt: These are all for seasoning. Feel free to add in some nutmeg, as well, or use pumpkin pie spice.
How to Make Zucchini Bread
- Start by grating and draining the zucchini. I just use a box grater, but you can use a food processor, as well. I don’t peel the zucchini. You’ll need to start with 1 pound of zucchini. This is about 3 cups of grated zucchini. Stir 2 tablespoons of sugar into the zucchini, then place it in a clean kitchen towel set over a colander. Place the colander in the sink or in a bowl and let it drain for about 30 minutes. Then squeeze the remaining liquid out of the zucchini. You don’t have to go crazy, just get most of the liquid out.
- You only need one more bowl for this recipe. In a large bowl, whisk together the remaining sugar, butter that has been melted and cooled, 2 eggs, plain Greek yogurt and fresh lemon juice. Add the flour, baking soda, baking powder, cinnamon, allspice and salt to the wet ingredients, and stir these all together until it is about 75% mixed. Add in your drained zucchini and gently fold it in. You want to only stir this together until everything is moistened – do not overmix.
- Pour the batter into a 9×5-inch loaf pan that has been greased or lined with parchment paper.
- Bake the bread just until a toothpick inserted in the center comes out clean. If it starts to get too brown, cover it loosely with aluminum foil.
Frequently Asked Questions
I know there are other recipes out there where you don’t drain the zucchini. But in order to get consistent results, I think it’s necessary. Why?
Different zucchini will have different moisture contents. Large zucchini tend to have more water than small zucchini. Store bought zucchini tend to be drier than home grown zucchini. By draining the zucchini, you eliminate this variable so that your bread results will be more consistent.
That being said, the recipe will usually work if you don’t, but I never know how it’s going to affect the final zucchini bread, so I like to take the extra step of draining.
Ah, the dreaded quick bread sink in the middle. I’ve had this happen more times than I care to admit.
There can be several different things that can cause your zucchini bread to sink.
The number one culprit is usually the way in which the bread was mixed. If the bread is mixed too much or too quickly, you incorporate air bubbles that will make the bread unstable. So stir the least amount that you can. And I like to do this by hand instead of with a mixer to avoid overmixing.
Make sure you are using the correct size of loaf pan. If the pan is overfilled, it can cause the bread to fall when it rises and has no more pan to grab onto.
If your oven is too hot, it can cause the bread to rise too quickly initially, causing it to fall later.
Altitude can cause problems, so I’ve outlined my high altitude changes below.
I have not tried converting this to muffins, but if you want muffins, try these Zucchini Muffins.
Get creative! You can add nuts (I like walnuts or pecans), chocolate chips, dried cranberries, raisins, or another dried fruit.
High Altitude Instructions
My elevation is about 4500 feet, but most recipes don’t give me a problem when it comes to altitude. But quick breads do. I have included my adjustments on the recipe card, but here are the changes that I make for this zucchini bread:
*I increased the flour by 4 tablespoons (2 tablespoons per cup of flour).
*I decreased the baking soda to 1/2 teaspoon.
More Zucchini Recipes
Zucchini Fries
Chocolate Zucchini Bread
Pineapple Zucchini Cake with Cream Cheese Frosting
Chocolate Zucchini Muffins
Sausage and Zucchini Bake
Zucchini Parmesan
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Zucchini Bread
Ingredients
- 1 pound zucchini
- 1 1/4 cups sugar divided
- 6 tablespoons unsalted butter melted and cooled
- 2 large eggs slightly beaten
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
Instructions
- Wash the zucchini and cut the ends off.
- Shred the zucchini using a food processor or grater. If using a large zucchini, cut it in half lengthwise and scoop the seeds out before grating.
- Mix 2 tablespoons of the sugar into the grated zucchini. Place a clean kitchen towel in a colander, then place the zucchini on top. Place in the sink or over a bowl to drain for 30 minutes. Once the 30 minutes is up, squeeze the remaining liquid out of the zucchini through the towel.
- Preheat the oven to 350ºF while the zucchini is draining. Line a 9×5-inch loaf pan with parchment paper or grease generously.
- Whisk the remaining sugar, melted butter, eggs, yogurt and lemon juice together in a large bowl.
- Add the flour, baking soda, baking powder, cinnamon, allspice and salt and mix until it is about 75% mixed in. Add the drained zucchini and fold together until all of the dry ingredients are wet. Be careful to not overmix.
- Transfer the batter to the prepared pan. Bake until the bread is golden brown and a skewer inserted in the middle comes out clean, about 40-50 minutes. If the top starts getting too brown, cover it lightly with foil.
- Let the loaf cool for 10 minutes in the pan before turning out onto a wire rack to cool completely, about 1 hour.
Gypsy says
I love zucchini! I had been wanting to try zucchini bread, and this recipe was perfect!
eatme_delicious says
1 to 2 zucchinis a DAY?? Wow I had no idea they grew THAT fast. Now I'm scared to grow zucchini! The bread looks delicious though.
Sara @ Our Best Bites says
We're doing garden week too- 'tis the season! The bread looks great; I wish I had some right about now!
Tim says
I was wondering why suddenly there was a glut of zucchini recipes across the food blogging world, and being in the middle of an Australian winter it didn't cross my mind that it's zucchini season up north!
Looks like a great recipe — I've never had zucchini bread before but I love zucchini.
Maria says
I will have to try your recipe next time around. I just made a loaf-I am posting it tomorrow:)
Dhanggit says
I saw a similar recipe of zucchini bread on my cookbook way back, but I must admit I doubted if this would be good so I never tried. Yours look really appetizing bread, its about time i give it a try!
kat says
I know what you mean about the zucchini. We have so many. The hubs finally dug the plants up this weekend because we were so over them!
Grace says
aside from a zucchini cake, bread is the next best use for it as far as i’m concerned. your loaf looks particularly dense and hearty!
Laura says
Yum, I love zucchini bread!
Dawn says
wow that is a lot of zucchini. I had no idea (I'm not a gardener).
I love zucchini bread, too bad I can't take some off your hands. Can they be pickled? Sounds good?
Rosa's Yummy Yums says
A beautiful bread! Yummy!
Cheers,
Rosa
Melissa says
I don't really like zucchini by itself, but I'll eat in bread. It's a great way to use up extra things like zucchini. 🙂