1. Can I use frozen zucchini for this bread?

Yes, you can use frozen zucchini! Just make sure to thaw it completely and gently squeeze out the excess moisture before adding it to the batter.

2. How can I tell if my zucchini bread is done?

Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with a few moist crumbs, your zucchini bread is ready. If it has wet batter, bake for a few more minutes.

3. Can I substitute the vegetable oil with butter?

Absolutely! You can replace vegetable oil with an equal amount of melted butter for a richer flavor. This will make the bread slightly denser, but still delicious.

Zucchini Bread - Superb Recipe

Description

This Best Zucchini Bread recipe is simple, quick, and perfect for beginners. With no cinnamon, it lets the natural flavors of zucchini shine through, making it moist and delicious.

Ingredients

Scale

2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup light brown sugar
1/2 cup granulated sugar
3/4 cup vegetable oil (canola oil also works)
1 teaspoon vanilla extract
2 large eggs (room temperature)
2 1/2 cups grated zucchini (gently squeezed to remove excess moisture)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or use the butter and flour method.
In a large mixing bowl, combine all dry ingredients: flour, baking powder, baking soda, and salt. Stir well.
In another bowl, whisk together the sugars, oil, and vanilla extract. Add eggs one at a time, mixing well after each addition.
Grate the zucchini using the fine side of a box grater. Gently squeeze out the excess moisture.
Mix the grated zucchini into the wet ingredients.
Add the dry ingredients to the wet ingredients, stirring until just combined. The batter should be thick.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 65-75 minutes, checking for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs. If it’s getting too dark, tent the bread with foil for the last 10-15 minutes.
Let the bread cool slightly before cutting and serving.

Notes

Make sure not to squeeze out all the moisture from the zucchini; a little moisture is key to a moist bread.
If the bread gets too dark during baking, cover it with foil to prevent overbaking.
For extra richness, substitute vegetable oil with melted butter.
Ensure the bread cools slightly before cutting to prevent it from falling apart.

Prep Time: 15 minutes
Cook Time: 65-75 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 22g
Sodium: 230mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg