Posted Jan 15, 2024, Updated Aug 19, 2024 There’s no better way to enjoy zucchini than shredded and baked into a delicious loaf of zucchini bread (or chocolate zucchini bread)! And this is the best zucchini bread recipe ever! This zucchini bread is moist with a beautiful crumb, buttery with the perfect amount of sweetness. It’s infused with rich notes cinnamon and vanilla and absolutely packed with shredded zucchini. Plus, this recipe is easy to make – no mixer required!
Zucchini Bread: Ingredients & Substitutions
Here are a few notes about the ingredients and possible substitutions in this zucchini bread recipe.
Butter/canola oil. This recipe calls for a total of 1 cup of fat – half butter half canola oil. I believe this ratio and combination yields the best results. However, you can use all butter, or all canola oil. Coconut oil and ghee are also acceptable substitutions for both ingredients. You can replace the canola oil with applesauce. Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this zucchini bread recipe. Brown Sugar. both light and dark brown sugar work perfectly. All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. Sea salt. If you use regular table salt I recommend cutting the amount in half.
How to Make Zucchini Bread.
Making the best zucchini bread is really easy! You don’t need a mixer and it comes together in 5 minutes (plus baking time). As always, we’ll walk through it step-by-step, and don’t forget to watch the video. Begin by combining the dry ingredients (not the sugars) in a medium bowl. Set them aside to use later. Then, whisk together melted butter, canola oil, eggs, and vanilla in a large bowl. Next, add the sugars and stir until the mixture is smooth. It’s important to add the sugars with the wet ingredients to ensure they are fully incorporated and that there are no lumps. Then, add the dry ingredients to the wet ingredients in the large bowl and stir or whisk to combine. Once the batter is smooth, gently stir in the grated zucchini until it’s evenly distributed throughout the batter.
Bake the Zucchini Bread
Grease a 9×5″ loaf pan with cooking spread, or butter and flour the pan. Then, evenly spread the batter into the prepared loaf pan. Next, bake the zucchini bread on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Let the baked zucchini bread cool completely in the loaf pan on a wire cooling rack for about 6 hours or overnight.
Serve
Once it’s cooled, remove the zucchini bread from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve with a generous slather of this homemade cinnamon honey butter – yum.
Store
Store leftovers in an airtight container in the refrigerator for 5-7 days.
Freeze
Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months. Here are some commonly asked questions about making this best zucchini bread recipe! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
