Zucchini bread has a moist crumb and subtle sweetness. This easy quick bread recipe is packed with summer squash and simply delicious!
Course Bread, Breakfast
Keyword How to Make Zucchini Bread, Zucchini Bread, Zucchini Bread Recipe
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Haley D Williams
1poundzucchini squash(about 2 medium zucchini)
2cups(250 g) all purpose flour
2large eggs,room temperature
1/4cupplain yogurt,room temperature
1Tablespoonfresh lemon juice
1teaspoonpure vanilla extract,optional (encouraged if you like noticeable sweetness in your zucchini bread)
Preheat oven to 375° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
Wash, dry and cut the ends off the zucchini. Shred the zucchini using a box grater or food processor. Drape a cheesecloth (or kitchen towel) over a medium bowl. Place shredded zucchini in the cloth and wrap it tightly. Remove moisture from the shredded zucchini by squeezing and ringing the kitchen cloth. Allow the bowl to catch the drippings (discard the excess moisture). Unwrap the shredded zucchini from the cloth and place the squash in a separate bowl. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a medium bowl, mix the sugar, butter, eggs, yogurt, lemon juice and vanilla until combined. Pour wet ingredients into the bowl of dry ingredients. Stir together by hand until most of the flour is absorbed (it's okay if there are a few pockets of flour. They will get mixed in with the zucchini). Add the shredded zucchini and mix until dispersed through the batter (avoid over mixing).
Transfer batter to prepared loaf pan. Bake zucchini bread at 375° F for 55 to 60 minutes or until the loaf is golden in color and a toothpick inserted in the center comes out with little to no crumbs. Let loaf cool in the pan for 10 minutes then use ends of the parchment paper to lift it out of the pan to a wire rack to cool for 1 hour before serving.
Yogurt adds moisture and richness to zucchini bread. Whole, low-fat or nonfat work this recipe. If you use greek yogurt, thin it out with 1 or 2 teaspoons of milk.
Lemon juice (fresh squeezed!) will not be very noticeable in the bread, but it enhances the zucchini flavor. If you want, you can omit it.
How to store zucchini bread: Let the loaf cool, wrap it tightly in plastic wrap or aluminum foil and store at room temperature for 3 days. If store in the refrigerator, it will last 5 days.How to freeze zucchini bread: Let the loaf cool completely, wrap it tightly in plastic wrap or aluminum foil. Place in a freezer safe bag and store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.High altitude adjustments: Decrease baking soda and baking powder to 3/4 teaspoons each. Add 2 teaspoons milk and 1 tablespoon flour. Oven temperature will remain the same, but check the loaf at 50 minutes to see if it's done.Suggested tools:
A kitchen scale is crucial for baking. It's way more accurate to weigh your ingredients instead of measuring them! Greater Goods has great customer service. Find their scale on Amazon.
A food processor with a shredding disc saves so much time when shredding zucchini. I love this 9-cup food processor from KitchenAid (also available on Amazon).
In a pinch, a box grater works to shred zucchini. This one has an attachment to catch all the zucchini shreds.
9-inch by 5-inch loaf pan works for all quick breads. This Farberware loaf pan is lighter in color to prevent burning on the edges.