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!
Just kidding…let me elaborate… 😉
Reason #1: It’s Friday! If you’ve been following along, Trevor and I recently moved from Seattle –> Madison. Long story short: It’s been a looooong month. I always love Fridays, but I’m extra excited about this one, because tonight, Trevor and I are exploring downtown Madison! Friends, any recommendations? We’re also going to Taste of Madison downtown tomorrow. I’m already prepping my stomach for an overload of really delicious food, especially since everything costs $1-$4 and I saw that Indian and Mexican food were on the menu. Heck. Yes.
Reason #2: It’s Friday (did I already say that?) AND I made zucchini bread. Snag the recipe down below and make this tomorrow for breakfast. You can thank me later. 😉 This zucchini bread is seriously delicious. It’s warm, it’s perfectly dense, and it’s loaded with cinnamon. It’s kind of my good-bye to summer and helllooo to fall. I will admit though, that I already said hello to fall September 1st when I whipped out my Pumpkin Pie Candle. 🙈
I know I’m going to regret saying this, but I’m actually kind of looking forward to fall. It’ll be our first fall back in the Midwest (we’ve been gone for 3 years!!) and I’m excited to see the leaves change and have the weather get a little cooler, so we can cuddle up with all things apple and pumpkin spiced.
Also. Football. 🏈
I know nothing about it, but I’m so pumped for tailgating before the games and making way too many football snacks. Yessss.
Fall also means that I can turn my oven back on without profusely sweating (sorry T.M.I.) while making this super yummy zucchini bread!
You guys. I say this a lot, but this recipe is seriously easy. There are really only 3 steps in this zucchini bread recipe.
1. Sift together dry ingredients. Easy enough right? We’re talkin’ flour, baking soda, baking powder, salt, and lots of warm, comfy/cozy cinnamon-y cinnamon. Cinnamon = fall.
2. Grate some zucchini. Just don’t “grate your finger off” like Trevor suggests in the video above. 👆 🙊
3. Whisk together your wet ingredients and sugars. We’re using both granulated sugar and brown sugar (to add flavor and moisture), eggs, vegetable oil, non fat plain greek yogurt – um, so this is totally healthy 😉 – and vanilla extract!
Stir everything together and you’re done! Now all that’s left is to bake this into a G.O.R.G.E.O.U.S. zucchini bread loaf, let it cool, and slice it up!
Trevor grew up eating zucchini bread with gobs of butter. Heck. Yes.
I, on the other hand, refused to eat anything green, so I’m relatively new to this whole zucchini bread thing. I know…don’t judge! 😉
This zucchini bread isn’t overly sweet, so it’s great for breakfast, but also sweet enough for a little after dinner treat. This recipe makes enough for 1 loaf and a few muffins, so give away the loaf as a gift (um, if you’re insane 😉 ) and keep the muffins for yourself!
Dense – in the best way possible. Moist. Sweet. Loaded with zucchini and cinnamon.
And as Trevor said: Butter? Necessary. 🙌
🍂 Welcome, Fall! 🍂
I used this 9 x 5 loaf pan. <3
Equipment for this recipe
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 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
- 2 cups grated zucchini room temperature, loosely packed
- 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!
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*Note: Nutrition information is estimated and varies based on products used.