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5 from 2 votes

Zucchini Bread

This classic zucchini bread recipe is easy to make, perfectly moist, and topped with an irresistible crunchy sugar topping.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Keyword: budget friendly, muffin, vegetarian
Servings: 8 -10 servings
Author: Ali

Equipment

Ingredients

  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 2 cups (370 grams) grated packed zucchini not wrung out and grated on the large holes of a box grater
  • 2/3 cup vegetable oil
  • 2/3 cup packed light brown sugar
  • 1/3 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • zest of 1 small lemon (about 2 teaspoons)
  • 2 tablespoons turbinado sugar

Instructions

  • Prep oven and loaf pan. Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment or mist with cooking spray. 
  • Mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda in a small mixing bowl until combined.
  • Incorporate the wet ingredients. In a separate large mixing bowl, gently stir together the grated zucchini, oil, brown sugar, white sugar, vanilla, eggs and lemon zest until evenly combined. Add the dry ingredients and gently stir the batter together until *just* combined and no dry streaks remain. Avoid overmixing.
  • Bake. Pour the batter into the prepared loaf pan. Sprinkle the turbinado sugar evenly on top. Bake for 55 to 60 minutes, or until a toothpick inserted into the middle of the bread comes out clean. Transfer the pan to a wire rack and let the bread cool to room temperature.
  • Serve. Slice, serve and enjoy!

Notes

Recipe slightly adapted from Smitten Kitchen.