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Perfect Zucchini Bread Recipe

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4.2 from 5 reviews

This Perfect Zucchini Bread recipe is a moist and flavorful loaf made with shredded zucchini, warm cinnamon, and a blend of simple ingredients. It’s an easy, comforting baked good that’s perfect for breakfast, snacks, or dessert. The addition of Greek yogurt adds tenderness and moisture, while the cinnamon enhances its sweet spice. Baked in a loaf pan to golden perfection, this zucchini bread is sure to become a family favorite.

Ingredients

Dry Ingredients

  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour

Wet Ingredients

  • 1¼ cup sugar
  • ½ cup plain Greek yogurt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1¾ cup shredded zucchini (about 1 medium)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉ (175℃) and lightly grease a 9×5 inch loaf pan with non-stick spray to ensure easy removal of the bread once baked.
  2. Mix Sugar and Yogurt: In a large mixing bowl, whisk together the sugar and plain Greek yogurt for 2-3 minutes until the mixture is smooth and well combined. This helps to create a moist batter.
  3. Add Eggs and Vanilla: Crack in the eggs and pour in the vanilla extract, then whisk everything together until just combined.
  4. Combine Dry Ingredients: Add the baking powder, cinnamon, baking soda, and salt to the wet mixture and whisk thoroughly to evenly distribute the leavening agents and spices.
  5. Incorporate Zucchini: Stir in the shredded zucchini, folding it into the batter so it is evenly dispersed throughout.
  6. Add Flour: Gradually stir in the all-purpose flour, mixing gently until no white streaks of flour remain—avoid overmixing to keep the bread tender.
  7. Bake: Pour the batter into the prepared loaf pan and bake for 50-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs. Cover the top loosely with foil if it browns too quickly.
  8. Cool: Remove from the oven and let the bread cool in the pan for 15 minutes. Then transfer it to a cooling rack and let it cool completely before slicing and serving.

Notes

  • Make sure to squeeze excess moisture out of the shredded zucchini if it seems too wet to avoid a soggy bread.
  • Storing the bread in an airtight container at room temperature will keep it fresh for up to 3 days; refrigerate for longer shelf life.
  • You can add chopped nuts or chocolate chips for extra texture and flavor if desired.
  • This bread freezes well—wrap tightly and freeze for up to 3 months.
  • Use plain Greek yogurt for moisture and tang; regular yogurt can also be substituted.

Find it online: https://marthatasty.com/perfect-zucchini-bread-recipe/