This zucchini bread recipe is moist, tender, and utterly delicious! Made with freshly grated zucchini, Greek yogurt, and simple ingredients like cinnamon, and brown sugar, the entire loaf is baked and ready to serve in just over 1 hour!
Best Easy Zucchini Bread Recipe
I know you’ll agree with me when I say you can’t have too many easy zucchini recipes. So, I’m excited to share with you my family’s favorite recipe for zucchini bread. If you are a chocolate lover, you have to make this chocolate zucchini bread too!
Flecks of zucchini can be seen throughout and you can feel how moist it is. The brown sugar and cinnamon give it a sweet and lightly spiced flavor and this recipe is one that my kids have always devoured!
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Ingredients You’ll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
- Butter, melted: I usually use salted butter because there’s no added salt in this recipe, but you can use what you’ve got. Easily melt it in the microwave or in a small saucepan on the stove.
- Light brown sugar: Lightly pack it into the measuring cup, to give you the amount you need. We’re not wanting it overly sweet, just sweet enough. You can use white sugar if you’d like. Or even an equal amount of honey or maple syrup.
- Plain Greek yogurt: This will add incredible moisture to the zucchini bread. The acid in the yogurt will also react with the leavening agents to give it a nice rise. Use sour cream or unsweetened applesauce or vegetable oil instead of Greek yogurt if you’d like.
- Whole milk: You can use 2% or almond milk too.
- Large egg
- Vanilla extract
- All-purpose flour: Make sure to measure it correctly so that you don’t use too much and end up with dense bread. Use Bob’s Red Mill 1:1 gluten-free flour if you need a gluten free version.
- Baking powder & baking soda: Using both will help the bread to rise and become light and airy!
- Ground Cinnamon
- Shredded zucchini: No need to peel anything first but once shredded squeeze just a bit of the excess moisture out of them. Not too much, though.
Variations To Try
1. Add a cup of chocolate chips or raisins. Or use both.
2. Toss in some chopped pecans or walnuts into the batter.
3. Add a little lemon zest or 2 tablespoon of lemon juice if you’d like.
4. Swap a cup of the grated zucchini for an equal amount of shredded carrots if desired.
5. Make muffins or mini loaves if your’d like and reduce the cooking time to about 25-30 minutes.
How to Make This Homemade Zucchini Bread
It’s delicious and easy, and because this classic sweet bread requires no yeast, the entire loaf is ready to serve in just over 1 hour!
Step 1: In a large bowl, mix the brown sugar and melted butter until combined. Then, whisk in the yogurt, milk, egg, and vanilla extract.
Step 2: In a separate bowl, stir the flour, baking powder, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients and mix just until there are no lumps of the flour mixture remaining.
Step 3: Next, add the shredded zucchini to the batter and gently fold it in.
Be careful to not overmix, you don’t want to release too much air!
Step 4: Pour batter into a greased 9×5 loaf pan and gently shake it to make sure it’s spread out evenly. (Line the loaf pan with a strip of parchment paper for easy removal).
Step 5: Bake in a preheated 350° F for 50-55 minutes until nicely golden. A toothpick inserted into the center of the loaf will come out clean when it’s ready. Allow it to cool for 10 minutes before transferring it to a wire cooling rack to cool completely.
You just can’t beat slicing into a moist and delicious sweet bread for breakfast, knowing you’re about to have a slice again for a snack…and then dessert!
Tip
The most accurate way to measure flour is by using a kitchen scale. If you don’t have one, make sure to use the spoon and level method. By not scooping out the flour with your measuring cup, you’ll avoid packing too much flour into the recipe.
Love this zucchini bread? Be sure to make these quick breads next:
Storing Leftovers
It’s best kept stored in an airtight container so that it doesn’t dry out. It’ll stay fresh for up to 3 days at room temperature. This zucchini bread is very moist to begin with so make sure it’s completely cooled before you store it covered.
Freeze: This quick bread freezes very well. I’d say if you can, make two loaves. One to enjoy now and one to freeze for later!
After cooling completely, wrap the loaf in plastic wrap and then wrap it in a layer of aluminum foil and then place in a freezer baggie. You can even freeze individual slices if you’d like.
Keep it frozen for up to 2 months and thaw in the fridge overnight.
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Easy Zucchini Bread
Ingredients
- 1 stick butter melted (½ cup)
- ¾ cup light brown sugar lightly packed
- ¼ cup plain Greek yogurt
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ½ cups shredded zucchini lightly squeezed to remove some moisture
Instructions
- Preheat the oven to 350° F and grease a 9×5" or 8’4′ loaf pan with non-stick baking spray.
- In a large mixing bowl, add the melted butter and brown sugar and mix until combined well.1 stick butter, ¾ cup light brown sugar
- Then add the yogurt, milk, egg, and vanilla extract and whisk together.¼ cup plain Greek yogurt, ¼ cup whole milk, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, add the flour, baking powder, baking soda, and cinnamon and stir together.1 ¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon
- Add the dry ingredients to the wet ingredients and mix just until there are no large flour lumps remaining.
- Lastly, add the shredded zucchini into the batter and gently fold it in being careful not to over-mix!1 ½ cups shredded zucchini
- Pour the batter to the prepared loaf pan and gently shake the pan to spread evenly.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minute then transfer it to a wire rack and to completely cool before slicing.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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