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Buttery Zucchini Bread Recipe You’ll Crave

Buttery Zucchini Bread Recipe You’ll Crave

A tender, warmly spiced zucchini bread made with melted butter, brown sugar, and finely grated zucchini. This easy loaf is delicious for breakfast, an afternoon snack, or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 3/4 cup Granulated sugar
  • 1/4 cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 1/2 cups Finely grated zucchini
Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Ground nutmeg, optional
Optional Add-In
  • 1/2 cup Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper if desired.
  2. Finely grate the zucchini and measure 1 1/2 cups before squeezing. If it is very wet, gently remove only excess liquid with a clean towel or paper towels.
  3. Whisk the melted, slightly cooled butter with the granulated sugar and brown sugar. Beat in the eggs and vanilla, then stir in the grated zucchini.
  4. In a separate bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and optional nutmeg. Add the dry mixture to the zucchini mixture and stir just until no dry flour remains.
  5. Fold in the walnuts or pecans if using. Transfer the batter to the prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns early, loosely tent the loaf with foil for the final 10–15 minutes.
  7. Cool the loaf in the pan for 10–15 minutes, then remove it to a wire rack. Let it cool completely, for at least 30 minutes, before slicing.

Notes

Measure the grated zucchini before gently squeezing away excess liquid. Do not overmix after adding the flour. Store the cooled bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer storage.