Zucchini Bread with Honey Butter is the easiest summer bake! It comes together in one bowl, with no fuss, and has a cinnamon sugar crusted lid, which adds the perfect crunch to the pillowy soft slices. This bread is ultra fluffy and moist, with cozy warm flavors coming from the cinnamon and nutmeg. This is the best zucchini bread you’ll ever have!
I cannot even tell you how many loaves of Zucchini Bread I’ve made in my attempts to make the absolute *most* perfect recipe for you. Ok, I’ll tell – it was 14 loaves in 1 week! *Cries in dirty dishes* But – it was absolutely worth it because this bread is the most fluffy, moist, & flavorful zucchini bread you’ll ever have! It’s fairly simple, but you will need to get out your mixer. I tried it with a whisk and it just wasn’t as fluffy, but if you only have a whisk it will work. In exchange for asking you to use a mixer, I’m not asking you to squeeze excess water out of your zucchini! Just grate ‘n go. Now, let’s get into it so you can be in warm, cinnamon sugar-crusted zucchini bread heaven in no time!
Step 1: Grate Zucchini. Grate your whole zucchini, using the larger side of a box grater and set aside. No need to squeeze out excess moisture! I told ya this was going to be easy.
Zucchini Bread With Brown Sugar Crumb
Step 2: Mix up the Batter. Start with the wet ingredients. In a large bowl, beat eggs on high speed with an electric mixer for 1-2 minutes, until frothy. Add the sugars, then beat on high speed for 2 minutes, until pale and thick. Beat in the oil and vanilla extract.
Step 3: Add dry ingredients and Zucchini. Fold in the dry ingredients with a silicone spatula. Stir in the grated zucchini when just a few streaks of flour remain.
Step 4: Bake. Divide batter between two prepared pans and sprinkle with cinnamon sugar. Bake as directed in the recipe card below.
Best Zucchini Bread Recipe (moist!)
This is truly the best zucchini bread you’ll ever make – I promise! The cinnamon sugar crusted lid adds the most beautiful crunch, and makes the loaf taste like a cross between a snickerdoodle and zucchini bread.
Allow loaves to cool completely at room temperature then store leftovers in an airtight container at room temperature for 3-4 days, tightly covered with plastic wrap or aluminum foil, or 4-5 days in the fridge in an airtight container
I recommend making two separate batches with this one, as it may affect the texture of the bread, and because it already makes quite a bit of batter to begin with. You would need quite a large bowl.
Gluten Free Zucchini Bread
Yes, you can! But, it’s important to get the sugar beaten in well, so you’ll have to use a bit of elbow grease with your whisking.
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This recipe was originally published on May 9, 2018 but I just updated it in July 2023 with new photos and some recipe improvements.
Healthy Zucchini Bread
Measuring Zucchini: Weigh your grated zucchini for best results. But, if you’re using measuring cups, just lightly plop handfuls of it in until full. Don’t pack it in. Be sure to use a dry measuring cup, not a glass liquid one (they look like little mini pitchers with a spout). And, don’t blot out any liquid.
Serving: 1 slice | Calories: 309 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 35 mg | Sodium: 239 mg | Potassium: 94 mg | Fiber: 1 g | Sugar: 26 g | Vitamin A: 82 IU | Vitamin C: 3 mg | Calcium: 28 mg | Iron: 1 mgEver find yourself staring at a summer’s bounty of zucchini, wondering, ‘What next?’ You’re not alone! I’ve got you covered with over a dozen zucchini recipes on this site, from zucchini muffins and zucchini fritters to wholesome zucchini soup. But the recipe that takes the cake, quite literally, is this classic zucchini bread (and, of course, its decadent cousin, chocolate zucchini bread). Despite the generous portion of shredded zucchini in the batter, it mysteriously vanishes during baking, creating a bread that tastes more like a snack cake than anything else. It’s a snap to prepare, and if you’ve got little ones around, it’s a fantastic way to sneak some veggies into their diet. Swap the nuts and currants for chocolate chips, and they’ll be none the wiser while happily asking for seconds!
If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total add-ins (nuts, currants, chocolate chips) do not exceed 1½ cups.
Must Try, Super Moist Zucchini Bread
Begin by grating the zucchini. I use a food processor, but a box grater works well too. There is no need to wring out the liquid.
Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
Chocolate Chunk Almond Butter Zucchini Bread.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Zucchini Bread with Butter and Brown Sugar – A buttery and delicious variation of traditional zucchini bread along with helpful tips on how to prepare and store any kind of zucchini bread!
Today’s recipe is a twist on traditional zucchini bread. I’ve swapped the vegetable oil and white sugar for butter and dark brown sugar. The end result is a zucchini bread that’s buttery and dense with a hint of caramel undertones. It’s like the love child of traditional zucchini bread and pound cake and it is SOoOooo good!
Along with my recipe for Zucchini Bread with Butter and Brown Sugar I wanted to give you some extra value. That said, I’ve included some hints and tips about how to make and store zucchini bread. These tips are based on what people are searching for the most online so I’m guessing you’ll find something of value to you.
Delicious Sourdough Zucchini Bread Recipe (optional Walnuts Or Chocolate)
Before we jump into recipe tips, however, there is one important issue to discuss. It’s so important, in fact, that it weighs on many peoples’ minds. I’m guessing some people really want it answered and others of us don’t, because deep down we KNOW. I’ve heard it to come up at brunches, potlucks, and lunches, and I’m sure you have, too. The question is…
Ummm… well… No. But it sure tastes good! It’s full of added sugar and fat. But it could be argued that zucchini bread is good for the soul and for making friends. That’s pretty important, right? Let’s just call it
To use a large zucchini in a baking recipe, cut away and discard the seeds and then use the remaining zucchini for grating into your recipe. To cut away the seeds cut the zucchini into quarters and then slice the seeds away with a sharp knife.
Mom's Zucchini Bread Recipe
If your summer garden has an overabundance of zucchini, you may want to freeze it for baking throughout the colder months. The slight texture change that happens to zucchini with freezing will not affect the taste or texture of your zucchini bread.
Shred according to the above instructions. Place the zucchini in a pot of boiling water for about 20 seconds and then drain and dip the shredded zucchini into an ice bath until cool. Store in the freezer in a airtight freezer-safe bag for up to 3 months.
Yes. Store in a freezer-safe bag. Thaw in the refrigerator for 24 hours before adding to a greased pan and baking per the original recipe instructions.
Paleo Almond Butter Chocolate Zucchini Bread
Allow the baked zucchini bread to cool completely. Freshly-baked zucchini bread can be stored in the fridge in an airtight bag or container for up to 7 days.
Allow the baked
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