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Best Zucchini Bread

I’m always nervous about using the word ‘Best’ in a recipe title. Best, is extremely subjective and extremely personal. What one person claims is BEST, another could consider, well, not so great!
it’s easy to make! You can add in whatever you want in this bread-chocolate chips, nuts, raisins, currants - whatever you choose. Or, you can eat it plain, which we’ve done many times.  But I’m telling you, if you want your kids to eat it, definitely add in chocolate chips.  They’ll love it!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 loaves

Ingredients
  

  • 3 cups all-purpose flour or combine 2 cups all purpose and 1 cup almond flour.
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 1/2 cups grated zucchini you can use as few as 2 cups and as much as 4 cups. About 2-3 medium zucchinis
  • 3 eggs
  • 1/2 cup apple sauce
  • 1/2 cup vegetable, avocado or coconut oil (melted)
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 1 tbsp vanilla extract
  • 1 cup chopped pecans, walnuts
  • butter and flour or baking spray for the baking pans
  • 1 cup optional: semi-sweet chocolate chips or chopped nuts, raisinis, etc.
  • baking spray

Instructions
 

PREPARATION

  • First, grate the zucchini. Shred it on the large holes of a box grater, and measure 2 packed cups. Set aside the grated zucchini on a kitchen towel to drain. Gently squeeze any excess moisture from the grated zucchini-set aside.
  • Preheat the oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans or use baking spray and lay parchment paper on the bottom.
  • Shred the zucchini using a box grater, lightly packing it down as you measure it. Place zucchini between paper towels and press out any excess moisture. Set aside.
  • DRY INGREDIENTS - In a medium bowl, using a fine mesh sieve, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
  • WET INGREDIENTS - In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
  • Slowly add the dry ingredients (about 1/3 at a time) into the wet ingredients mixing as you go – then beat well to fully combine. With a rubber spatula or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
  • Divide the batter between the two prepared loaf pans. Sprinkle tops with chocolate chips or a bit of sugar for a nice glaze
  • Place loaf pans on a baking sheet for easier removal. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
    The bake time will vary depending on how much shredded zucchini you add to the batter.
    Remove loaf pans from the sheet pan and cool on wire racks.

MUFFINS

  • Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 1 dozen.

HOW TO FREEZE ZUCCHINI BREAD

  • 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.

Notes

Variations
Substitute 1 cup rice flour and 1/2 cup Bob’s Red Mill All-purpose baking flour (mixture of non rice flours). 
Add 1 cup chocolate chips and decrease sugar 3 tablespoons 
Add ½ cup of chopped walnuts
Substitute mashed bananas, crushed pineapples, canned pumpkin or sour cream in place of applesauce 
CHEF’S NOTES
To make this recipe vegan, follow these 2 steps:
  1. In a small bowl whisk together 1/4 cup ground flaxseeds with 1/2 cup water. Set aside for 10 minutes to thicken. Add it to the wet ingredients in place of the eggs.
  2. Add 2 teaspoons of apple cider vinegar to the wet ingredients and 1 additional teaspoon of baking powder to the dry ingredients. This will help the vegan loaves rise a bit. This version is very moist, do not under-bake.
Freeze the extras. This zucchini bread freezes perfectly, which is super handy, because the recipe makes 2 loaves. I like to slice and eat one right away and freeze the other for another day. If you like, you can slice it before you freeze it. That way, you can thaw one slice at a time for an easy breakfast or snack! Transfer frozen slices to the fridge to thaw overnight, or pop them in the microwave for about 30 seconds.