Zucchini Bread
Got lots of zucchini? Bake up a loaf of this classic zucchini bread! It's easy to make, with the perfect balance of sweetness and spice.
Servings: 10 slices
Calories: 413kcal
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups light brown sugar, loosely packed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup roughly chopped walnuts
- 1/2 cup unsalted butter, melted (1 stick)
- 1 cup Greek yogurt*
- 3 tablespoons milk
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1 zucchini, medium, shredded & drained (about 1 3/4 cups shredded)
Instructions
- Preheat the oven to 375 degrees F and mist a 5-cup loaf pan* with non-stick spray.
- Place the flour, brown sugar, baking powder, cinnamon, salt, and walnuts in a large bowl and whisk to combine.
- Place the melted butter, Greek yogurt, milk, eggs, and vanilla in a smaller container and whisk to combine.
- Pour the liquid ingredients into the dry, and fold together until only a few streaks of flour remain.
- Fold in the shredded zucchini, and transfer the batter to the prepared pan.
- Bake for 55 to 65 minutes, or until a bamboo skewer inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
Video
Notes
Baking Tips
- Choose fresh, firm zucchinis for the best flavor and moisture content. Avoid overripe or mushy zucchinis.
- It's essential to allow the zucchini to drain and release extra moisture. If you do not do this, the batter will be wet, and the bake will be gummy in texture. If the zucchini still seems wet after you've allowed it to drain, squeeze out excess moisture from the grated zucchini using a clean kitchen towel.
- Allow eggs and other refrigerated ingredients to come to room temperature before mixing. This promotes even mixing and better incorporation of ingredients.
- Sift the flour, baking soda, baking powder, salt, and spices together to ensure even distribution and avoid lumps.
- Be careful not to overmix, or your bread could become tough and dense. It's fine if the batter is a little lumpy or even if it still has a few streaks of flour.
- Bake the bread until it's puffy and golden brown around the edges.
- Once it's cool enough to handle, flip it out of the pan and allow it to cool the rest of the way on a wire rack.
- Sour cream or buttermilk can be substituted in equal measure.
- This zucchini bread can also be baked as muffins. Bake at 425 degrees F for 5 minutes, then turn the oven temperature down to 350 degrees F and bake for an additional 10 to 14 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
- Keep at room temperature for 3 to 4 days, then transfer to the refrigerator to keep for an additional few days.
- Freeze for 2 to 3 months.
Nutrition
Serving: 1slice | Calories: 413kcal | Carbohydrates: 59g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 150mg | Potassium: 339mg | Fiber: 2g | Sugar: 28g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 3mg