Moist, mildly spiced, flecked with lovely green zucchini, and boasting just the right amount of sweetness.. this Zucchini Bread is absolutely delicious, and totally addicting. Slathered with softened bread or simply enjoyed as is- it is definitely a favorite with everyone who sneaks a slice.
The Best Zucchini Bread Recipe Ever.
Please tell me you’re not tired of zucchini recipes yet. Because today I’m bringing you a great one. In the vast sea of zucchini recipes you have available at your fingertips- please do yourself a favor and make this one.
It is moist, mildly spiced, flecked with lovely green zucchini, and boasting just the right amount of sweetness. It is absolutely delicious, and totally addicting. Slathered with softened bread or simply enjoyed as is- it is definitely a favorite with everyone who sneaks a slice. So grab some zucchini and lets get baking, shall we?
Ingredients You’ll Need to Make The Best Zucchini Bread Ever:
- Baking Powder & Baking Soda
- Ground Cloves
- Brown Sugar
- Coconut Oil
- Greek Yogurt
- Vanilla Extract
How to Make Zucchini Bread:
- Whisk together dry ingredients.
- Shred zucchini and use a paper towel or clean dish cloth to squeeze extra moisture from it.
- In a separate bowl, whisk together the sugar and wet ingredients, gently stir in the shredded zucchini.
- Add the dry in ingredients; stir just until combined.
- Pour into a greased loaf pan.
- Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Allow to cool for 30 minutes before serving. Enjoy!
Tips & Suggestions:
Can I freeze zucchini?
Freezing zucchini is a great way to take advantage of the summer bounty and enjoy it all year long! I like to grate my zucchini before freezing it. If you’re going to be freezing a lot of zucchini, using the shredding attachment on a food processor is the easiest and fastest way. Once it’s all grated, use paper towels or clean dish cloths to squeeze out as much moisture as possible. Then, portion the shredded zucchini into freezer bags. Most of my zucchini recipes call for about 1-1/2 cups of shredded zucchini, so that’s what I usually put in each bag. Flatten and place in the freezer for up to 4 months.
Can I use this Zucchini Bread recipe to make muffins?
To use this recipe to make muffins, scoop the batter into a greased or paper lined muffin tin. Bake at 350 degrees for 20-22 minutes or until an inserted cupcake comes out clean.
How should I store leftover Zucchini Bread?
Wrap leftover zucchini bread tightly in plastic wrap or foil (or use a resealable bag). Store at room temperature for 2-3 days. You can also store it in the refrigerator for up to 1 week. Zucchini bread can also be frozen, either whole or sliced, for up to 6 months if tightly wrapped. Allow to thaw in the fridge or at room temperature before enjoying.
Tasty Zucchini Bread Substitutions and Variations:
- Use sour cream instead of greek yogurt
- Replace half of the zucchini with shredded carrots or apple
- Use butter or avocado oil in place of the coconut oil
- Add chopped nuts- walnuts are delicious! You can also try pecans or macadamia nuts
- Add chocolate or cinnamon chips
More Delicious Zucchini Recipes:
Moist, mildly spiced, flecked with lovely green zucchini, and boasting just the right amount of sweetness.. this Zucchini Bread is absolutely delicious, and totally addicting.
Servings: 1 loaf
Preheat oven to 350°F. Grease a 9″x5″ loaf pan.
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
Shred zucchini and gently squeeze some of the liquid out with a paper towel or clean cloth. Set aside.
In a medium mixing bowl, whisk together both sugars, melted coconut oil, eggs, plain Greek yogurt, and vanilla. Gently stir in the grated zucchini.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Don’t over mix!
Pour batter into your loaf pan, and spread evenly. Bake for 55-65 minutes or until a toothpick inserted into the middle comes out clean. Remove the bread from the oven and set on a cooling rack. Let the bread sit in the loaf pan for at least 30 minutes before removing.
Store leftover bread at room temperature for up to 5 days in an airtight container. Enjoy!
Calories: 228kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 178mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.