This quick zucchini bread is not only easy to make but also THE best zucchini bread I’ve ever made…and keep making. It is a sweet and savory, full of flavor, moist bread! Did I really say moist?
I honestly have no idea what makes this zucchini bread so outstanding. there’s really no secret ingredient or technique. It’s straight up simple and easy to make. The only thing I noted is that, when using coconut oil, the loaves turn out more moist and silky. Other oils are totally fine too, but coconut oil is where is at!
So here is the recipe. It may not be the ultimate zucchini bread recipe but it’s definitely ‘dealicious’ enough to keep coming back to!
Quick Zucchini Bread
This is may not be the ultimate zucchini bread recipe but it may be the only zucchini bread recipe you will ever need!
Ingredients
- 2 cups grated zucchini bread
- 2 eggs
- 2/3 cup refined coconut oil (or any kind of vegetable oil)
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 cup brown sugar (dark or light)
- 1/2 cup regular sugar
- 2 cups AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
For the top
- 2 tbsp turbinado sugar (Brown sugar can be an alternate)
- 1/2 tsp ground cinnamon
Instructions
- Heat oven to 350 degrees F. Coat a 6-cup or 9×5-inch loaf pan with nonstick spray or oil. Grated the zucchini in a large bowl. Once grated add oil, eggs, sugars, vanilla, and salt.
- Add sugars and all spices. Mix well. Sprinkle the baking soda, and baking powder over surface of batter and mix until combined.
- Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with turbinado sugar & cinnamon.
- Bake for 45-50 minutes, until passing the toothpick test.