This moist and flavorful zucchini bread is easy to make and so yummy. The tender crumb is light and satisfying. Slathered with butter and eaten slightly warm from the oven, this bread will quickly become one of your favorite recipes. Grab a cup of coffee or tea and treat yourself and your family to this delicious zucchini bread.
(This post may contain affiliate links, please read disclosure policy on the bottom of the home page)
Zucchini Bread is one of those comforting foods that reminds us all of mom’s or grandma’s house. The warm smell of cinnamon is so inviting and comforting.
Hey, it’s a great way to get veggies into little ones who don’t want to eat them.
How to make this easy and flavorful Zucchini Bread
The process if fairly easy especially if you have a stand mixer. If not, no worries! You can use a hand held mixer and if you don’t have that either, just mix by hand.
First
First step in making this zucchini bread recipe is to preheat your oven to 325 degrees. Now shred or grate 1 cup of zucchini. You will need about 1/2 of a small or medium sized zucchini to make one cup of grated. Set the grated zucchini aside.
Next
Next, place the room temperature butter into the bottom of the stand mixer. Room temperature butter is important in order to mix well with the sugar.
Add your sugar. I use coconut sugar for this particular recipe however, I have used regular organic sugar before and it turns out great as well.
Turn the mixer on low and beat for a minute until the butter and sugar are blended. After it’s blended turn the speed of the mixer up a notch or two (depending on your mixer settings) and blend until the butter and sugar start to turn a lighter color and have a light fluffy appearance. This should only take about 2 -3 minutes.
Once the butter and sugar are light in color and fluffy in appearance, add two eggs one at a time and incorporate each egg completely before adding the next. Add the honey and vanilla extract and mix those in.
You can find the adjustable push up wet/dry measuring cup that you see me use in the video here using this link https://amzn.to/3RZFrVc
The beater blade that I use for the KitchenAid mixer can be found here https://amzn.to/3LjwXoe
The pouring shoot can be purchased from https://www.mrmixer.store/attachments-and-upgrades/p/pouring-chute-metal-bowl-hwswt
The rubber mat under the KitchenAid mixer https://www.mrmixer.store/attachments-and-upgrades/p/pro-6005-plus-slide-mat-ksm55ksm60ksm70
I do not earn a commission from Mrmixer.store . I am just happy to share my experiences with you in hopes to make your day in the kitchen easier.
(As an Amazon associate I earn from qualifying purchases)
Next mix the flour, salt, cinnamon, baking powder and baking soda together and whisk together.
Add the dry ingredients to the wet and mix on low just until its all incorporated. Don’t overmix. As a result, the batter will be gummy. With the mixer on low or by hand fold in the grated zucchini.
Finally the last step in making the best zucchini bread
Grease a standard size loaf pan. Pour the batter into the greased pan and bake in a preheated 325-degree oven for about 45 to50 minutes. Start checking the bread after about 40 minutes by inserting a toothpick into the bread. If the toothpick comes out clean, the bread is ready to come out of the oven. If not, continue to cook for another 4-5 minutes and check again.
Afterward, let the bread cool in the pan for about 15 to 20 minutes and then remove from the pan and place on a wire rack to finishing cooling.
At this point, it is hard to wait! Therefore, you can eat it warm slathered with butter or cream cheese.
First thing to remember, and most important, enjoy it with a friend or family member!
Check out my other zucchini recipes here
Zucchini appetizer recipe with einkorn and sourdough discard – simplyeatathome.com
Zucchini Parmesan Bake – simplyeatathome.com
Fun facts
Zucchini contains more potassium than a banana!
Everyone loves to grow large zucchini, however, smaller zucchini have better flavor!
Zucchini is a good source of vitamin C!
The zucchini plant has beautiful orange-yellow color blossoms that can be eaten!
Zucchini Bread
This moist and flavorful zucchini bread is easy to make and so yummy. The tender crumb is light and satisfying. Slathered with butter and eaten slightly warm from the oven, this bread will quickly become one of your favorite recipes. Grab a cup of coffee or tea and treat yourself and your family to this delicious zucchini bread.
Ingredients
- 1/2 cup coconut sugar
- 1/2 cup room temperature butter
- 2 eggs
- 1/4 cup of honey
- 1 cup grated zucchini
- 2 tsp vanilla extract
- 1 and1/2 cup al- purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
Instructions
- Preheat the oven to 325 degrees F.
- Add the room temperature butter and sugar to the bottom of a stand mixer or in a bowl if using a hand mixer. Starting the mixer on low beat to incorporate the butter and sugar. Turn up the speed of the mixer and beat until the mixture is lighter in color and fluffier in texture. This will take about 2 minutes.
- Next add the eggs, one at a time. Fully incorporating each egg before adding the next.
- Mix in the honey and vanilla extract.
- In a separate bowl mix together the flour, salt, baking powder, baking soda and cinnamon. Whisk to combine.
- Add the dry ingredients to the wet ingredients a spoonful at a time with the mixer running. Mix just until incorporated. Do not overmix.
- Add the grated zucchini and mix on low or fold in gently by hand again being sure to not overmix.
- Grease a standard size loaf pan.
- Pour batter into the greased pan
- Bake for 45-50 minutes until golden on top and a toothpick comes out clean when inserted into the middle of the cake.
- I start checking after it has been in the oven for 40 minutes to be sure not to overbake.
- Remove pan from the oven and place on a wire rack for 15-20 minutes.
- After 15-20 minutes turn the cake out onto a wire rack to finish cooling or slather some butter on or cream cheese and enjoy while it is still warm.
I had the impression of visiting you.So nice!
Do you think I could put less sugar and honey ?I don’t want to scrap the recipe but I have health issues .I loved your way to share the recipe and a lot of facilitating tricks .
Thank you. Would love for you to be visiting! I’m sure you understood about carrying the coffee cup around with me all morning. 🙂 So happy you will try the recipe. I have never made it with less sugar or honey but I am sure that you can. Please let me know how it turns out. I would love to be able to share your results with others.