If you’re searching for a fast favorite to brighten up your breakfast or delight your afternoon coffee break, look no further than Zucchini Bread (Better Than Ever!). This recipe turns humble zucchini into a superstar—yielding a loaf that is extra-moist, deliciously spiced, and a little nutty if you like. Whether you’re dealing with a late-summer zucchini surplus or just want a slice of pure comfort, this easy homemade treat will win you over each and every time.

Zucchini Bread (Better Than Ever!) Recipe - Recipe Image

Ingredients You’ll Need

The beautiful thing about Zucchini Bread (Better Than Ever!) is how its everyday ingredients come together to create absolute magic. Every element pulls its weight, whether it’s lending tenderness, flavorful depth, or that irresistible golden color.

2 cups all-purpose flour: This gives structure to your loaf and supports that gorgeous, moist crumb.
1 teaspoon baking powder: Lifts the bread just enough, ensuring it bakes up beautifully.
1/2 teaspoon baking soda: Works its magic alongside the powder for the perfect rise and texture.
1/2 teaspoon salt: Balances the sweetness and really brings out all those lovely spices.
1 1/2 teaspoons ground cinnamon: Adds cozy, aromatic warmth that makes every bite inviting.
1/2 teaspoon ground nutmeg: A subtle background note that pairs perfectly with cinnamon and zucchini.
1/2 cup unsalted butter, melted: Infuses the bread with rich, buttery flavor and helps keep it tender.
1/2 cup vegetable oil: Guarantees extra moistness—yes, you really want both butter and oil!
1 cup granulated sugar: Sweetens the batter without overpowering the delicate zucchini taste.
1/2 cup packed brown sugar: Brings a hint of caramel complexity to the loaf—so worth it.
3 large eggs, room temperature: Bind everything together and give your bread structure.
2 teaspoons vanilla extract: Rounds out the flavors for that little something extra in every slice.
2 cups grated zucchini (about 2 medium): The star ingredient—adds unbeatable moisture and a nutrient boost.
1 cup chopped walnuts or pecans (optional): For those who love a little crunch and nuttiness in their loaf.

How to Make Zucchini Bread (Better Than Ever!)

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). This ensures even baking from the get-go. Take a trusty 9×5-inch loaf pan and either grease and flour it, or line it with parchment for easy removal. This quick step guarantees your finished bread releases like a dream—no heartbreaks left behind.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This not only evenly distributes the leaveners and spices, but it also breaks up any little clumps so your Zucchini Bread (Better Than Ever!) is perfectly uniform in each bite.

Step 3: Whisk the Wet Ingredients

In a larger bowl, combine your melted butter, vegetable oil, granulated sugar, and brown sugar. Whisk until the mixture is smooth and glossy—it’s almost caramel-like at this stage. Then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract for that irresistible whiff of sweetness.

Step 4: Add the Zucchini

Gently fold the shredded zucchini into your wet mixture. There’s no need to squeeze the zucchini dry unless it’s extremely watery; that moisture is the secret to the bread’s famously soft crumb. Watch the color pop!

Step 5: Combine Wet and Dry Mixtures

Sprinkle the dry ingredients over the wet mixture and stir just until combined—don’t overmix at this point. The batter will look a little thick and textured, which means you’re on the right track for Zucchini Bread (Better Than Ever!). Fold in the nuts (if using) for a gorgeous bit of crunch in every slice.

Step 6: Fill the Pan and Bake

Spoon the batter into your prepared pan and smooth the top. Slide it into your preheated oven and bake for 55 to 65 minutes. It’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Patience pays off here!

Step 7: Cool and Enjoy

Let the bread rest in the pan for 10 minutes before lifting it out onto a wire rack. Cooling completely is so important—it helps the loaf set and makes slicing a breeze. Now, call the family or treat yourself to a well-deserved slice of Zucchini Bread (Better Than Ever!).

How to Serve Zucchini Bread (Better Than Ever!)

Garnishes

Dress up your slices with a gentle dusting of powdered sugar, or spread on a swipe of softened butter or cream cheese. For a finishing flourish, scatter a few extra chopped nuts or a sprinkle of cinnamon sugar over the top before serving.

Side Dishes

This bread pairs perfectly with a warm mug of coffee, tea, or even a tall glass of cold milk. Fresh fruit or a cup of tangy Greek yogurt on the side can transform your slice into a satisfying brunch or light lunch.

Creative Ways to Present

Try slicing your Zucchini Bread (Better Than Ever!) thick and toasting it gently for a slightly crisp edge, or cube it and serve as part of a breakfast platter. Individual mini loaves also make charming gifts, especially tied up with a ribbon for an extra thoughtful touch.

Make Ahead and Storage

Storing Leftovers

To keep your loaf moist and fresh, store completely cooled Zucchini Bread (Better Than Ever!) tightly wrapped in plastic or foil at room temperature. It’ll stay delicious for up to four days—if it lasts that long!

Freezing

For longer storage, freeze individual slices or the whole loaf. Wrap first in plastic, then in aluminum foil or a freezer bag. It should keep for up to three months, staying wonderfully moist even after thawing.

Reheating

Nothing beats a warm slice! Simply microwave a slice for about 15 seconds, or pop a piece in the toaster oven until gently heated through. The flavors and nostalgia come rushing back with each bite.

FAQs

Can I make Zucchini Bread (Better Than Ever!) without nuts?

Absolutely! The nuts are completely optional and can be left out if you prefer a simpler, nut-free loaf. The recipe is still deliciously moist and flavorful all on its own.

Does the recipe double well for two loaves?

Yes, you can easily double every ingredient and divide the batter between two pans. Watch the baking time, as two loaves may finish at slightly different intervals—test with a toothpick for doneness.

Should I peel the zucchini first?

No need to peel! The skins are tender and melt right into the bread, plus they add lovely flecks of color throughout your loaf.

Why is both butter and oil used in this recipe?

The blend creates exceptional moisture and richness. Butter infuses flavor, while oil ensures the bread stays moist for days—truly the key to making Zucchini Bread (Better Than Ever!).

Can I use whole wheat flour instead?

You can swap up to half the all-purpose flour for whole wheat flour if you want a heartier loaf, but using 100 percent whole wheat may make the bread a bit dense. Start with a half-and-half blend for best texture.

Final Thoughts

If you haven’t tried Zucchini Bread (Better Than Ever!) yet, you’re in for a real treat. Quick, comforting, and loaded with flavor, it’s the kind of recipe you’ll reach for again and again. Grab those zucchinis and give it a go—you’ll be amazed at just how good homemade can taste!

Zucchini Bread (Better Than Ever!) Recipe

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4.8 from 14 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This zucchini bread recipe is better than ever! Moist and flavorful, this easy quick bread is a perfect way to use up that summer zucchini. It’s a delicious treat for breakfast or a snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients:

1/2 cup unsalted butter, melted
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract

Additional Ingredients:

2 cups grated zucchini (about 2 medium)
1 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prep a loaf pan.
Mix Dry Ingredients: Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
Combine Wet Ingredients: Mix melted butter, vegetable oil, sugars, eggs, and vanilla in a separate bowl.
Add Zucchini: Fold in grated zucchini to the wet mixture.
Combine Mixtures: Gradually mix dry ingredients into the wet ingredients until just combined. Fold in nuts if desired.
Bake: Pour batter into the loaf pan and bake for 55-65 minutes.
Cool: Let the bread cool in the pan before transferring to a wire rack to cool completely.

Notes

For added flavor, consider mixing in chocolate chips or raisins.
This bread stays moist for days; store wrapped at room temperature or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American