Zucchini Bread
Zucchini Bread is a must when zucchini is in season! This easy, moist quick bread is full of good-for-you zucchini, dried cranberries, and chocolate chips!
Zucchini Bread is a must when zucchini is in season! This easy, moist quick bread is full of good-for-you zucchini, dried cranberries, and chocolate chips!
Note: This post first appeared on June 24, 2011. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
Zucchini season extends well past summer here in Northern California, so once we begin to transition into autumn and the temptation to stay in and bake all day sets in, a warm loaf of zucchini bread is the perfect quick bread to bridge the seasons (especially when you’re not quite ready for pumpkin).
In keeping with the beautiful zucchini that is in season, here is a recipe that I’ve adapted from my dear and lifelong friend, Linda. Chock full of good-for-you zucchini, this zucchini bread is moist and tender, bursting with delicious dried cranberries and chocolate chips, and spiced with cinnamon and nutmeg. It always brings me back to those early fall days, snacking on a slice after school, a pile of homework taking a back seat to a well-deserved break.
HOW TO MAKE ZUCCHINI BREAD
What I love about this zucchini bread recipe is not just how easy it is to make, but how it’s bursting with chocolate chips! My friend Linda also loves to make this with nuts (pecans are amazing in this zucchini bread) but if you have to leave it out (like I do for my family who sometimes protests), it’s still amazingly delicious.
-
In a medium bowl, mix shredded zucchini, granulated and brown sugar, egg and oil until well combined.
-
In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add to the zucchini mixture and mix until just combined.
-
Stir in the dried cranberries and chocolate chips. Do not overmix.
-
Transfer batter to the loaf pan and place in the oven. Bake for 30 minutes, then lower heat to 300°F and continue baking for another 15-30 minutes or until a toothpick inserted in the center comes out clean. It should take a total of 45-60 minutes, depending on your oven.
-
Allow the zucchini bread to cool completely on a wire rack before slicing.
MORE DELICIOUS ZUCCHINI RECIPES TO TRY
Savory Zucchini Scones with Feta and Thyme
Zucchini Banana Brownies
Double Dark Chocolate Zucchini Bread
Sweet and Spicy Crispy Tofu with Zucchini Noodles
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Baked Zucchini Sticks from Table for Two
Zucchini Soup from Foolproof Living
Creamy Corn, Zucchini and Poblano Tacos from Vanilla and Bean
Note: This post first appeared on June 24, 2011. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
Zucchini Bread
Ingredients
- 2 cups grated zucchini about 2 medium zucchinis
- 1/2 cup brown coconut sugar or regular brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup liquid coconut oil or canola oil
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1/2 cup dried cranberries
- 1/2 cup mini chocolate chips or regular chocolate chips
Instructions
- Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
- In a medium bowl, mix shredded zucchini, granulated and brown sugar, egg and oil until well combined.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add to the zucchini mixture and mix until just combined.
- Stir in the dried cranberries and chocolate chips. Do not overmix.
- Transfer batter to the loaf pan and place in the oven. Bake for 30 minutes, then lower heat to 300°F and continue baking for another 15-30 minutes or until a toothpick inserted in the center comes out clean. It should take a total of 45-60 minutes, depending on your oven.
- Allow the zucchini bread to cool completely on a wire rack before slicing.
Notes
Nutrition
Comments
COOKBOOK
I feel like this recipe has changed. It’s been quite awhile since I made it, but i don’t remember all the coconut additions, and there used to be almond meal. Were there any other changes? Thanks!
Hi Tiffany, the recipe has been updated, you are correct. The coconut sugar and coconut oil are suggestions — you can certainly use your preferred brown sugar and oil. And I did originally have almond meal, but swapped it for all-purpose flour for simplicity. Here is the original ingredient list with the almond flour, if you like, hope it helps!
2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/3 cup canola oil
1 cup almond meal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped dried cherries (or substitute dried cranberries)
1/2 cup chocolate chips
It looks really amazing! Love it!
What an amazing awesome recipe! It looks moist and full of agreable flavors! Definitely on my to do list!
I love using the chocolate chips, but I have never tried cranberries. I love this addition!
Any suggestions on what i can substitute for the almond meal? My daughter is allergic to tree nutes. Thanks!
Hi Tiffany! I often make this zucchini bread without the almond meal. Simply substitute with an equal amount of all purpose flour. You will end up using a total of 1 1/2 cups all purpose flour, and I assure, you, it will be just as good. Enjoy!
Oh, this looks fabulous! I will make it later this summer when we have a glut of zucchinis. Thanks for the delicious post~
Ohhh, I could so go for a piece of Amanda’s bread and I’d love to try it with dried cranberries too.
moist delicious looking zucchini bread
This bread looks so moist, love it and plus it’s soo good for you! ;)
Beautiful loaf and zucchini is an all time favorite of mine…
Hope you are having an amazing time away…be safe :)
I am off to visit her site and I wish you much “felicidad”
I have a very old recipe for zucchini break which has done years of duty for helping with the abundance of zucchini in the garden. Did you know you can shred zucchini and freeze it for using with breads when the abundance of zucchini is out of season. Doing that was my saving grace from the zucchini hordes!
This is so unique and with great ingredients; I’m definitely going to give it a try, thanks for sharing.
Such a great tip, Barb, thank you! I often tell myself to freeze some zucchini, but usually end up using it all up. I wish I had a bountiful garden!
Perfectly moist – enjoy your YOU time!