It’s zucchini season! And when I saw enormous ones for sale at my local farmer’s market on Saturday, I couldn’t resist get a couple to make my favorite zucchini bread.
This recipe comes from Mel’s Kitchen Cafe, one of my favorite food blogs (basically every recipe she shares is SO good). And when I saw she named her bread The Best Zucchini Bread, I knew it wouldn’t disappoint.
Perfectly spicey, not too heavy, so so so good! Make this bread! You will love it.
This Zucchini Bread Recipe is adapted from Mel’s Kitchen Cafe
- 1 1/4 cups zucchini, shredded and drained
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 1/2 cups granulated sugar
- 2 egg(s)
- 1/4 cup plain yogurt, not fat-free
- 1 T sour cream
- 6 T butter, melted*
- With your oven rack in the middle position, preheat the oven to 375 degrees. Grease bread pan generously.
- Finely shred zucchini, then wring out in a clean kitchen towel to get rid of excess water.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt.
- In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.
- Gently fold the yogurt mixture and zucchini into the flour mixture until just combined. Transfer the batter to the pan.
- Bake until golden brown and a thin knife inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour.
Amount Per Serving: Calories: 290Saturated Fat: 4gCholesterol: 52mgSodium: 421mgCarbohydrates: 50gSugar: 30gProtein: 4g
*I had enough zucchini to make two batches, so on the second one I experimented a little by substituting coconut oil for butter, and I made them into muffins. They were still delicious, but the texture was a little different.
If you enjoy this zucchini bread recipe, you might also like these other bread recipes we’ve put together: