When I first started gardening long ago, I was researching what all you can make out of those beautiful zucchinis. So, as you'd expect (nowadays) zucchini bread popped up. I thought that is kind of interesting... 🙂 Zucchinis and sweet bread...? Really? :O. So, I played with the recipe by making it many times and this is how this bread got its name in 2014 - Valya's Best Zucchini Bread when it was originally posted on the blog.
Now, all of our family think it's the best and moistest zucchini bread on earth! We grow zucchini in the garden every year and kids make this bread at least twice a week during zucchini season. We love to have this delicious treat for breakfast with a cup of hot homemade latte or glass of cold milk.
Initially, you would think that a vegetable like zucchini does not belong in sweet bread. As would banana bread for example. That's what I thought too. The rule of thumb was: vegetables are to salt as fruit is to sweetness. And there was no mixing of the two. In our culture I don't remember that we ever had any combinations like that, at least that’s how I grew up.
Also, the moistness trick is... be generous with the zucchini. What I do is I start this recipe by grating the zucchini first, and let it sit in a strainer so the juice can drain to the bottom of the plate before I put it into the batter.
Before I add grated zucchini into the mixture I squeeze the rest of the juice from it if the box grater was used to grate the zucchini, but if you used carrot grater then you do NOT need to squeeze the juice out of the grated zucchini. The reason I squeeze the juice out of the box grated zucchini is that by not doing this step bread will be very very moist and gooey.
So by adjusting how much zucchinis and juice you want in your bread will depend on how moist you like your bread to turn out. I like a lot of zucchinis in my bread, so out of 3 cups of grated zucchinis, I squeeze the juice out as much as possible. Confusing? Ask Q. 🙂
The slice of this super tasty treat is so delicious that you can enjoy it any time of the day. Sometimes l add grated zucchini and carrots into the recipe because I like to sneak in lots of vegetables into this kind of delicious sweet bread. I hope you love it as much as we do!
Table of Contents
📋 Recipe Ingredients
- All-purpose flour
- Sea salt
- Baking soda
- Baking powder
- Ground cinnamon
- Organic sugar
- Brown sugar
- Large eggs (I used home raised chicken eggs)
- Vanilla extract
- Olive oil
- Zucchini (I used homegrown zucchini)
🔪 Recipe Instructions
How to Make Zucchini Bread
Preheat oven to 350 F (180 F).
Measure out and combine all dry ingredients: all-purpose flour, sea salt, baking soda, baking powder, and ground cinnamon. Using a hand whisker mix all the dry ingredients together. Set aside until ready for use.
Rinse and grate zucchini and set aside until ready for use (I prefer using a carrot grater to grate zucchini).
In the bowl of an electric mixer add eggs, organic sugar, brown sugar, and beat on high for 5 minutes or until the batter is pale in color.
Then add vanilla, oil and beat once more just until combined.
Finally, stir in stir in dry ingredients in two additions alternating with adding grated zucchini, and gently mix everything on low for 2 minutes or until combined.
⏲️ Baking time
Grease two bread pans with butter. Pour half of the batter into one pan and the other half into the second pan.
Bake two loaves (two bread pans) at 350 F (180 C) for 50 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
Remove from the oven. Cool bread in pans for 10 minutes before transferring it onto the cooling rack.
Remove the bread from pans and transfer it onto a wire cooling rack to cool completely before slicing.
💭 Storing Tips
This zucchini bread recipe should keep for at least 2 or 3 days at room temperature. Keep zucchini bread in an airtight container, so it doesn't get stale. If your zucchini bread is still hanging around after 3 days, you might want to refrigerate it.
Zucchini bread definitely freezes well. It can remain frozen for two to three months if properly wrapped.
Slice the bread before freezing that way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.
If you make this Valya's Best Zucchini Bread Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Recipe Card
Valya's Best Zucchini Bread
Ingredients
Zucchini Bread Dry Ingredients
- 3 - 4 cups - all purpose flour (adding more flour, results in less moist bread)
- 1 tsp. - sea salt
- 1 tsp. - baking soda
- 1 tsp. - baking powder
- 3 tsp. - ground cinnamon
- 1 cup - organic sugar
- 1 ¼ cup - brown sugar
Zucchini Bread Wet Ingredients
- 3 - eggs
- 3 tsp. - vanilla extract
- ¾ cup - olive oil
- 3 cups or 2 small zucchini
Instructions
How to Make Zucchini Bread
- Preheat oven to 350 F (180 F).
- Measure out and combine all the dry ingredients: all-purpose flour, sea salt, baking soda, baking powder, and ground cinnamon. Using a hand whisker mix all the dry ingredients together. Set aside until ready for use.
- Rinse and grate zucchini and set aside until ready for use.
- In the bowl of an electric mixer add eggs, organic sugar, brown sugar, and beat on high for 5 minutes or until the batter is pale in color.
- Then add vanilla, oil and beat once more just until combined.
- Finally, stir in stir in dry ingredients in two additions alternating with adding grated zucchini, and gently mix everything on low for 2 minutes or until combined.
Baking Zucchini Bread
- Grease two bread pans with butter. Pour half of the batter into one pan and the other half into the second pan.
- Bake two loaves (two bread pans) at 350 F (180 C) for 50 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
- Remove from the oven. Cool bread in pans for 10 minutes before transferring it onto the cooling rack.
Notes
- This zucchini bread recipe should keep for at least 2 or 3 days at room temperature. Keep zucchini bread in an airtight container, so it doesn't get stale. If your zucchini bread is still hanging around after 3 days, you might want to refrigerate it.
- Zucchini bread definitely freezes well. It can remain frozen for two to three months if properly wrapped.
- Slice the bread before freezing that way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.
🍞 Similar Recipes
- Greek Yogurt Carrot Zucchini Bread with Dark Chocolate Chip
- Pumpkin Pull-Apart Bread with Pecans and Caramel
- Easy Soft and Fluffy Sweet Marbled Bread Recipe
- Easy Poppy Seed Roll Recipe
- Sweet Braided Easter Bread with Raisins
See all dessert recipes.
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This recipe was originally posted on August 29, 2014 (original picture below). I tweaked it a bit since then like using good quality ingredients. This post may contain affiliate links. Read my disclosure.
Cathy says
My go to recipe for Zucchini Bread! Everyone loves ❤ it!
Valya's Taste of Home says
I'm so happy to hear that! Thank you for your feedback and amazing review! 🙂
Lilya says
I made this today and my kiddos loved it! I did not tell them it has zucchini because I knew my son wouldn't eat it! He ended up eating most of it! It turned out delicious! Thank you!
valya'stasteofhome.com says
I know what you mean. Sometimes you just have to keep it as a secret what goes into that recipe, other wise they wont eat it. I'm glad it turned out good for you! Thanks for visiting my blog! 🙂