Can I use frozen zucchini for this zucchini bread recipe?

Yes, you can! Just make sure to thaw the frozen zucchini and gently squeeze out any excess moisture before using it in the recipe. While fresh zucchini works best, frozen zucchini can still yield great results if prepared properly.

Can I make this zucchini bread without eggs?

Yes, you can make an egg-free version of this zucchini bread by using an egg substitute. For every egg, you can replace it with 1/4 cup of unsweetened applesauce, mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). This will maintain the bread’s moisture and texture.

How can I make this zucchini bread sweeter?

If you prefer a sweeter zucchini bread, you can increase the amount of sugar in the recipe. Add an extra 1/4 to 1/2 cup of either light brown sugar or granulated sugar to suit your taste. You can also add chocolate chips or dried fruit for extra sweetness and flavor.

Can I add nuts or chocolate chips to the zucchini bread?

Absolutely! Feel free to stir in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter before baking. This adds a wonderful texture and flavor to the bread, making it even more delicious.

Zucchini Bread Recipe – Moist & Easy (Best Tips)

Name: Zucchini Bread Recipe
Prep time: 10 min
Cook time: PT-486592H37M15S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ teaspoon baking powder; ¾ teaspoon baking soda; 1 teaspoon kosher salt; 1 cup light brown sugar; ½ cup granulated sugar; ¾ cup vegetable oil; 1 teaspoon vanilla extract; 2 large eggs (room temperature); 2 ½ cups grated zucchini (gently pressed to remove excess moisture)

Description

This zucchini bread recipe is the perfect combination of moist, flavorful, and easy-to-make. Made with simple ingredients like grated zucchini, brown sugar, and oil, this quick bread is a delightful treat perfect for breakfast or a snack. The absence of cinnamon allows the natural flavor of zucchini to shine through, making it a unique and delicious version of this classic recipe.

Ingredients

Scale

2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
1 cup light brown sugar
½ cup granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 large eggs (room temperature)
2 ½ cups grated zucchini (gently pressed to remove excess moisture)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or butter and flour.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir until evenly mixed.
Add both light brown sugar and granulated sugar to the dry mixture. Stir to combine.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract. Add this wet mixture to the dry ingredients and stir until just combined.
Fold in the grated zucchini. Stir gently to ensure it’s evenly mixed in, but don’t overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the top is getting too dark, tent the loaf with foil for the last 10-15 minutes.
Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

If you prefer, you can add chocolate chips or nuts to the batter for added texture and flavor.
Ensure the zucchini is grated evenly and gently squeezed to remove excess moisture without over-squeezing, which could make the bread too dry.
If the bread gets too dark during baking, tent it with foil to prevent burning.

Prep Time: 10 minutes
Cook Time: 65-75 minutes
Category: Bread, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 loaf)
Calories: 458
Sugar: 31g
Sodium: 272mg
Fat: 19g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 69g
Fiber: 2g
Protein: 5g
Cholesterol: 41mg