This Zucchini Bread Recipe is moist, dense, not overly sweet, and loaded with cinnamon. A great, fall recipe for breakfast or an after school snack! showmetheyummy.com #zucchini #bread
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5 from 1 vote

Zucchini Bread

This Zucchini Bread Recipe is moist, dense, not overly sweet, and loaded with cinnamon. A great, fall recipe for breakfast or an after school snack!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Side Dish
Cuisine: American
Keyword: zucchini bread
Servings: 16 people (1 loaf + 4 muffins)
Calories: 272kcal
Author: Jennifer Debth

Ingredients

Dry Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon

Wet ingredients

  • 3 large eggs room temperature
  • 1/2 cup canola oil
  • 1/2 cup non fat plain greek yogurt room temperature
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract

Zucchini

  • 2 cups grated zucchini room temperature, loosely packed

Instructions

  • Preheat oven to 325 degrees F and grease a 9x5 nonstick loaf pan with cooking spray. Line the pan with parchment paper with enough paper to let it hang off the sides of the pan.
  • Using a sifter, sift together dry ingredients into a large bowl. Set aside.
  • Grate the zucchini, using a box grater and set aside.
  • Whisk together the sugars and the remaining wet ingredients until everything has fully combined.
  • Pour the wet ingredients into the dry mixture and, using a spatula, stir until the mixture starts to combine.
  • Gently fold in zucchini and stir until everything has been fully incorporated. Be sure to not over mix!
  • Pour the mixture into the prepared pan, only filling it up about 3/4 of the way full. You will have leftover batter for about 4 muffins.
  • Bake the loaf for about 45-60 minutes, or until a toothpick comes out clean.*
  • Remove from the oven and let cool in the pan on a wire rack until cool enough to remove from the pan.
  • Cool completely before slicing and serving!

Video

Notes

*If the top of the bread starts getting too brown, cover with foil and continue baking!
** If making leftover batter into muffins/mini loaves, line with muffin liners and bake about 20-30 minutes. Before baking, fill empty muffin slots with water.

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 238mg | Potassium: 134mg | Fiber: 1g | Sugar: 27g | Vitamin A: 90IU | Vitamin C: 2.8mg | Calcium: 47mg | Iron: 1.5mg