Best Zucchini Bread Recipe
This zucchini bread is everything a perfect loaf should be—tender, warmly spiced, full of fresh zucchini, and crowned with a golden, crackly sugar top. After testing and tweaking every detail, I’m sharing the ultimate version that bakes up tall, slices beautifully, and is infused with a secret ingredient for extra moisture and a tender, bakery-style crumb. See the post for step-by-step photos, expert tips, variations, and all the tricks to ensure bakery-style success in your kitchen.
Servings 1 loaf
Ingredients
DRY INGREDIENTS
- 1¾ cups (220g) all-purpose flour (fluffed, spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/4 tsp EACH ground nutmeg, ground cardamom
WET INGREDIENTS
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/3 cup vanilla Greek yogurt, at room temperature
- 2/3 cup packed light brown sugar
- 1/4-1/3 cup granulated sugar (1/3 for sweeter, see notes)
- 2 teaspoons pure vanilla extract
FOR LATER
- 1½ cups (180g) packed shredded zucchini, grated on the large holes of a box grater (not blotted or wrung out)
- Optional: 1 cup TOTAL add-ins such as chopped nuts, seeds, chocolate chips, raisins, etc.
- 1 tablespoon turbinado sugar
Instructions
- Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on two sides to create a sling. Then, grease the entire pan with cooking spray containing flour.
- Whisk the Dry Ingredients together in a large mixing bowl until well combined. Set aside.
- In a medium mixing bowl, combine the Wet Ingredients, then stir in the zucchini.
- Pour the Wet Ingredients into the Dry Ingredients. Gently stir just until combined; do not overmix. Fold in up to 1 cup TOTAL add-ins, optional (the batter will be thick).
- Pour the batter into the prepared loaf pan, spread it into an even layer, then gently drop it on the counter a few times to remove air bubbles. Sprinkle the turbinado sugar evenly over the top.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (but no raw batter). Baking times can vary due to several factors, so please check at 50 minutes, but be prepared to add extra time if necessary.
- Cool the bread in the pan on a cooling rack for 10 minutes, then turn it out onto the rack to cool for another 50 minutes. At this point (1 hour), you can slice the bread with a serrated knife, but it will still be warm in the middle and may crumble slightly. For clean slices, let the bread cool completely before slicing.
Video
Notes
- is a minimally processed cane sugar characterized by large, golden crystals and a slight molasses flavor, making it perfect for adding crunch and sparkle to baked goods. You can find it in most grocery stores near the other sugars, often labeled as “raw sugar” or “sugar in the raw,” or purchase it Amazon.
- If you don't use the turbinado sugar, I suggest 1/3 cup granulated sugar instead of 1/4 cup; however, I use both 1/3 cup and the turbinado sugar.
- Spoon and level your flour, or better yet, weigh it: Accurate flour measurement prevents a dense loaf. If you don't have a food scale (HIGHLY RECOMMEND), fluff the flour, spoon it into the measuring cup, and level it to avoid packing too much, which can lead to a dense loaf.
Storage
•At room temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or store in an airtight container. It will stay fresh for up to 3 days at room temperature.•In the refrigerator: For slightly longer storage (up to 1 week), keep it wrapped or sealed in the fridge. Note: Refrigeration can slightly dry out the texture, so consider wrapping the slices in a damp paper towel and warming in the microwave before serving.
•In the freezer: Zucchini bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or reheat slices in the microwave or toaster oven.