This post may contain affiliate sales links.Please read my disclosure policy.This Zucchini Bread has to be one of the best ways to use zucchini ever! It’s super moist and full of flavor from using both brown sugar and a bit of cinnamon.

It’s easy to make and will be your new favorite! Table of ContentsWhy You’ll Love ItIngredients and SubstitutionsHow to Make Zucchini BreadVariation IdeasTips for the Best Zucchini BreadHow to StoreMore Quick Bread RecipesWatch How To Make ItGet the Recipe Why You’ll Love It So moist.The shredded zucchini and the use of vegetable oil (in addition to butter) make this bread so incredibly moist.A zucchini celebration.

This recipe is one of the best ways to use summer zucchini.It tastes like your favorite spice cake (you don’t even taste the zucchini), but it makes you feel good because you’re eating a vegetable too.Any time of day.

Sweet but not too sweet, this zucchini-loaded loaf is perfect for breakfast (try it toasted with butter), dessert, or a snack somewhere between.Ingredients and Substitutions You won’t need anything fancy for this zucchini bread recipe and you might already have a lot of it in your kitchen! Here’s a shopping list for you.Have a look at the recipe card below for precise measurements.

All-purpose flour – Be sure to measure your flour accurately.Too much flour will give you a dense, dry bread.I like using a food scale, but the spoon and level method also works.

Baking powder and bakin

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