This easy zucchini bread is moist, fluffy, and made with fresh shredded zucchini that adds a deliciously soft texture. It’s a perfect treat for a mid-day snack, breakfast, or a comforting dessert. With just the right amount of sweetness and spice, this zucchini bread is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

Zucchini bread is the ultimate comfort food, and this version is packed with flavor and texture. The zucchini makes the bread extra moist without overpowering the taste, while the cinnamon adds a warm, aromatic spice. It’s easy to make, using common ingredients that you likely have on hand, and comes out perfectly every time. Whether you’re using up an abundance of summer zucchini or just looking for a simple, delicious bread, this recipe is a must-try. Plus, it’s versatile—serve it as a snack, breakfast, or a light dessert. The Best Zucchini Bread

Ingredients

1 cup granulated sugar
¼ cup butter, softened
1 ⅔ cups grated zucchini
¼ cup low-fat milk
¼ cup plain low-fat Greek yogurt
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).
Mix the Wet Ingredients: Using an electric mixer, beat the sugar and butter at medium speed until light and fluffy.
Add Zucchini and Liquids: On low speed, add the zucchini, milk, yogurt, and eggs. Mix until everything is well combined.
Combine the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add Dry Ingredients to Wet Ingredients: While mixing the wet ingredients on low speed, slowly add the dry ingredients. Mix until just combined—don’t overmix.
Bake the Bread: Pour the batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes on a wire rack. Remove from the pan and let it cool completely on the rack before slicing.

Servings and Timing

Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Add Nuts: For extra crunch, add chopped walnuts, pecans, or almonds to the batter.
Add Chocolate Chips: If you’re in the mood for a sweeter treat, add a handful of chocolate chips for a decadent twist.
Spices: Feel free to add extra spices such as nutmeg or ginger for more depth of flavor.
Use Whole Wheat Flour: For a healthier version, you can substitute all or part of the all-purpose flour with whole wheat flour.

Storage/Reheating

Storage: Store zucchini bread in an airtight container at room temperature for up to 4-5 days.
Freezing: To freeze, wrap the cooled loaf tightly in plastic wrap and foil or store it in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Reheating: If you’d like a warm slice, heat it in the microwave for 20-30 seconds or in the oven at 300°F for 10 minutes.

FAQs

1. Can I use a different type of milk?

Yes, you can use any type of milk, such as almond milk or oat milk, to make this recipe dairy-free.

2. Do I need to peel the zucchini before grating it?

No, you do not need to peel the zucchini. The skin adds nutrients and color, and when grated, it blends seamlessly into the bread.

3. Can I substitute the Greek yogurt with something else?

Yes, you can substitute the Greek yogurt with sour cream or even buttermilk for a slightly different texture and flavor.

4. How do I know when the bread is done baking?

The bread is done when a toothpick or cake tester inserted into the center comes out clean. If it comes out with batter, bake for a few more minutes and test again.

5. Can I use frozen zucchini?

Yes, you can use frozen zucchini. Just make sure to thaw and drain it well to remove any excess moisture before adding it to the batter.

6. Can I make mini loaves instead of one large loaf?

Yes, you can make mini loaves. Adjust the baking time to about 30-35 minutes, checking with a toothpick to ensure they’re fully cooked.

7. Can I add other fruits or vegetables to this bread?

Yes! You can add mashed bananas, grated carrots, or even apple chunks for a fun twist on the classic zucchini bread.

8. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar if you prefer a less sweet bread. You may want to start with ¾ cup of sugar and adjust to your taste.

9. Can I make this recipe without eggs?

Yes, you can use flax eggs or another egg replacer for a vegan version of this zucchini bread.

10. How can I make the bread sweeter?

If you’d like a sweeter zucchini bread, you can increase the sugar slightly or drizzle a glaze on top once the bread has cooled.

Conclusion

This zucchini bread is the perfect balance of sweetness and spice, with a moist and fluffy texture that makes it an irresistible treat. It’s a great way to use up extra zucchini during the summer, and it’s simple enough for a quick snack or a leisurely breakfast. With its subtle flavor and versatility, this zucchini bread will quickly become a staple in your kitchen.

Emma