Embark on a delightful journey with our recipe for The Best Zucchini Bread, a title not lightly given. This zucchini bread is the epitome of moist, dense, and pure deliciousness! As a quick bread, it’s not only a joy to the taste buds but also a breeze to whip up, ensuring it vanishes from your plate in no time.
In my quest for the ultimate zucchini bread, I established non-negotiable criteria – perfect, moist crumb; flawless baking without raw centers or burnt edges; and an explosion of flavor. This final recipe ticks all the boxes and more, bringing together simple ingredients to create a loaf of quick-bread perfection.
One noteworthy omission from this recipe is cinnamon, a choice that might raise eyebrows. Yet, I stand by it. Experience the pure, unadulterated flavors of the ingredients without the comforting cinnamon distraction.
The Best Zucchini Bread Recipe
Our Best Zucchini Bread is a quick bread, leveraging the leavening powers of baking soda and baking powder for a swift and easy baking process. A harmonious blend of ingredients comes together effortlessly, promising a loaf of quick-bread perfection.
The Secret to Baking with Zucchini
Size matters when it comes to zucchini. A large zucchini tends to be drier, while a small one brings more moisture to the mix. This recipe leans towards medium to small zucchinis to strike the right moisture balance.
Opt for the fine side of your grater to achieve smaller shredded zucchini, ensuring a more subtle flavor and texture in the finished bread. Lightly squeeze the zucchini to remove excess moisture without rendering it soaking wet.
Does the Baking Dish Matter?
Absolutely! The choice of a baking dish plays a pivotal role. A 9×5 or 8 1/2 x 4 1/2-inch glass baking dish is ideal, providing even heating for a perfectly baked quick bread. Glass bakeware, being an insulator, retains warmth for an extended period, ensuring your bread stays warm even after leaving the oven.
How to Serve and Store Zucchini Bread
Enjoy The Best Zucchini Bread at its finest when served warm. For a hint of cinnamon, pair it with cinnamon butter. If storing, wrap it in foil or place it in a plastic bag, keeping it at room temperature for 1-2 days. Refrigerating wrapped bread extends its freshness for about a week.
How to Freeze Zucchini Bread
For freezing, allow the bread to cool completely. Wrap it tightly with parchment paper and place it in a heavy-duty sealable freezer plastic bag. It stays good for about 3 months. To thaw, let it sit on the counter until it reaches room temperature, absorbing back some of its moisture.
- 2 cups (250 g) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (164 g) vegetable oil (canola preferred)
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 1/2 cups (about 350 g) grated zucchini, gently pressed to remove excess moisture
- Preheat the oven to 350°F (175°C). Prepare a 9×5 (or 8 1/2 x 4 1/2-inch) loaf pan with non-stick spray or the butter & flour method.
- In a bowl, combine all ingredients except for the zucchini. Stir until thick.
- Add shredded zucchini to the mixture and stir until combined, resulting in a thinner, pourable consistency.
- Pour the batter into the prepared pan.
- Bake until a toothpick comes out clean, about 65-75 minutes. The outside should be dark brown, and the toothpick should have crumbs but not wet batter. Add a foil tent for the last 10-15 minutes if it’s getting too dark.
- Allow the bread to cool slightly before cutting and serving.