Suzanne’s Easy Perfected Zucchini Bread Recipe
My very close Gal Pal Suzanne has always been a goddess in the kitchen! She can whip up a masterpiece without a recipe in a snap. She shared her easy zucchini bread recipe with me and I am passing it along to you all! It’s been perfected with Suzanne’s special touches so follow every step.
Since we all have a nice bounty of zucchini, this is the ideal way to use your zucchini. Enjoy!
Easy Moist Zucchini Bread
This easy zucchini bread is soft, moist, and perfectly spiced with cinnamon and vanilla. It's a wonderful way to use up fresh garden zucchini, and it comes together in just one bowl. Enjoy it for breakfast, an afternoon snack, or dessert with a cup of coffee.
Ingredients
Method
- Prepare the Oven
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan with parchment paper.
- Prepare the Zucchini
- Grate the zucchini using the large holes of a box grater.
- Do not peel it. The peel is tender and adds color and nutrients.
- Lightly pat the zucchini with a paper towel to remove excess moisture, but don’t squeeze it completely dry.
- Mix the Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Mix the Wet Ingredients
- In another bowl, whisk together:
- Eggs
- Oil
- Applesauce
- Granulated sugar
- Brown sugar
- Vanilla
- Combine
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the grated zucchini and any optional mix-ins.
- Do not overmix.
- Bake
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Gal Pal Tips
- Don’t overmix the batter—this keeps the bread light and tender.
- Fresh zucchini adds plenty of moisture, so there’s no need to squeeze it completely dry.
- Sprinkle coarse sugar on top before baking for a lightly crisp, bakery-style crust.
- This bread tastes even better the next day as the flavors continue to develop.
Delicious Variations
🍫 Chocolate Chip Zucchini Bread
Fold in ½ cup semi-sweet or dark chocolate chips.🍋 Lemon Zucchini Bread
Add the zest of one lemon and drizzle with a simple lemon glaze after baking.🥜 Cinnamon Walnut
Stir in ½ cup chopped walnuts and an extra ½ teaspoon cinnamon.🥥 Tropical Zucchini Bread
Mix in shredded coconut, chopped pecans, and a handful of dried pineapple.Storage
- Counter: Wrap tightly and store for up to 3 days.
- Refrigerator: Up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 3 months.
