Zucchini Bread Recipe

Zucchini bread loaf with slices on a wooden board.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: best zucchini bread, easy zucchini bread, zucchini bread recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Calories: 373kcal

Author: Maureen Abood

Zucchini bread is a beloved traditional quick bread for its moist texture and how easy it is to make. There are a lot of zucchini bread recipes out there, but my recipe uses some of my favorite special ingredients for an even better version of the classic.

Print Recipe

Equipment

1 9 x 5 inch loaf pan
2 Medium Bowls

Ingredients

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup plain whole milk yogurt
1/2 cup extra virgin olive oil or neutral oil
2 large eggs room temperature
1 1/4 cups granulated sugar
2 teaspoons orange blossom water
1 teaspoon pure vanilla extract
1 1/2 cups grated zucchini from 1 medium zucchini

Instructions

Arrange an oven rack in the middle position and preheat the oven to 350℉. Coat a 9 x 5-inch loaf pan lightly with oil.
In a medium bowl, whisk to combine the flour, salt, cardamom, cinnamon, baking powder, and baking soda. Set aside.
In another medium bowl, whisk to combine the yogurt, olive oil, eggs, sugar, orange blossom water, and vanilla extract.
With a large spoon or soft spatula, stir in the grated zucchini. Add the dry ingredients and stir just until combined. Don't over stir the batter. Pour the batter into the prepared loaf pan.
Bake until the zucchini bread is golden brown and a toothpick inserted in the center comes out with just a few crumbs, about 45-50 minutes.

Notes

Storage: Leftover zucchini bread will keep fresh at room temperature for a few days. You can also freeze leftovers for 2-3 months.

Nutrition