Who knew eating vegetables could be this tasty? Sneak in some extra veggies with this zucchini bread recipe for the most tender and moist zucchini bread you’ll ever eat! Made with 2 full cups of zucchini and crushed pineapple for an extra tang, you’ll love this easy zucchini bread recipe!
Basics month continues on with a recipe that should be a staple in any home: classic zucchini bread. It’s moist, flavorful, packed full of veggies and comes together in a pinch for a delicious treat for breakfast, as a housewarming gift, or to mail to a friend! We’ve perfected this moist zucchini bread recipe for the perfect silky crumb, and we think you’re going to like it.
Plus you can add chocolate chips and not feel so bad about it because there are also two full cups of zucchini in here. It’s called ~balance~.
You ever have one of those weeks where you think you’re going to be really healthy, so you buy a bunch of zucchini telling yourself you’ll eat zoodles all week. And then you eat pizza instead. Idk, maybe that’s just me. but I can tell you, we often have an overflow of zucchini in our household. And what’s the best thing to make with zucchini? Zucchini bread. Duh.
What ingredients do you need to make zucchini bread?
- Oil: Oil create that moist silky crumb that you think of when you think of the best quick breads you’ve eaten. Any neutral flavored oil will do–we usually use vegetable oil!
- Sugar: This zucchini bread is just sweet enough to satisfy you’re sweet tooth, but not too sweet that you feel bad about eating it for breakfast.
- Eggs: Make sure your eggs are at room temperature so that they incorporate into the batter seamlessly.
- Crushed Pineapple: Pineapple is the secret ingredient in this delicious zucchini bread recipe. It adds a little acidity which helps with the rise and to round out the flavor profile!
- Zucchini: You can’t exactly have zucchini bread without zucchini, and this is no exception! Shred your zucchini using a cheese grater and lightly press out an excess liquid with a paper towel before adding to you batter!
- Flour: We used all purpose flour in this recipe but you could alway sub it out for whole wheat or something heartier!
- Baking Powder AND Baking Soda: A combination of baking powder and soda will give you an even, fluffy rise with a nice domed top.
- Spices: A mixture of cinnamon and nutmeg warms up this zucchini bread giving it that cozy flavor that makes you want to curl up with a thick slice and a cup of tea!
Tips for making the best zucchini bread
This easy zucchini bread recipe comes together super quickly in one bowl (hello, easy cleanup), but these three tips will guarantee you a perfect loaf!
- Dry out the zucchini: Zucchini holds a lot of moisture, which can add too much liquid to your zucchini bread batter. Use a paper towel to blot the zucchini before adding it to your batter! Shred the zucchini and then drape a paper towel over it. Gently press down on the zucchini to release some of the moisture!
- Don’t omit the pineapple: The crushed pineapple gives this homemade zucchini bread a little tang, acidity, and extra sweetness which will really deepen the flavor profile!
- Under bake: Your bread will continue to bake as it cools, so take it out before it’s totally baked through. Ensuring the right bake time will keep you bread moist and fluffy!
How to freeze the best zucchini bread
I love having baked goods in my freezer at all times in case of emergency. Whether that emergency be a last minute thank you, a sweet something to bring to a girl’s night, or a little midnight snack just for you, it can never hurt to have a quick bread or two lying around–especially because they freeze so well!
- Make the bread as directed and allow to cool completely.
- Wrap the bread in a plastic wrap and then tinfoil (or a freezer bag!) tightly so that no air can get in.
- Freeze for up to 3 months! When ready to eat, simply place in the fridge overnight to defrost and enjoy!
We HIGHLY recommend making this recipe for the best zucchini bread ever this weekend as a little extra treat!
Eat your vegetables! This easy and moist zucchini bread recipe is packed full of zucchini with a tender, silky crumb and streusel topping! Enjoy 🙂
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 sevings 1x
for the zucchini bread
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ounces crushed pineapple, drained
- 2 cups grated zucchini, pressed*
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
for the streusel
- ½ cup walnuts, chopped
- 2 teaspoons fresh ground cinnamon
- ⅓ cup all purpose flour
- ½ cup brown sugar
- ¼ cup butter, cold and cut into small cubes
- Preheat oven to 350°F. Line a standard sized 1 lb. loaf pan with parchment paper. Set aside.
- In a large bowl, beat the oil and sugar for 1 minute. Add in the eggs and vanilla extract, beating for an additional minute. Stir in pineapple and zucchini.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt, whisking to combine. Fold into wet ingredients.
- To make the streusel, place the chopped walnuts, cinnamons, flour, and brown sugar in a food processor and pulse until the walnuts look well chopped. Pulse in the butter until just combined.
- Pour half of the batter into the pan, then sprinkle with half of the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter. Pour in the rest of the batter, then top with remaining streusel.
- Bake for 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool slightly before removing from pan.
- Before adding the 2 cups of zucchini to the bread, gently press it with a paper towel to absorb any excess moisture!
Keywords: zucchini bread, streusel zucchini bread