I know that we’re all biased to think that our family recipes are the best recipes.
But this zucchini bread… really, truly is.
It’s perfectly moist, perfectly spiced, and has a great ratio of zucchini to bread. So like I said: truly the best zucchini bread recipe.
The original recipe comes from a book that’s all about using your food processor. But honestly, you could make this without one—you just need to spend the time to shred zucchini, and mix the batter by hand. It’d totally work!
My mom has been making this recipe every Thanksgiving and New Year’s, for as long as I can remember. On Thanksgiving, she serves it along with applesauce bread as part of the main meal. On New Year’s, we took the loaf with us to the Rose Parade—and always started eating it before the parade even began.
And when you’re done, you have a perfect treat for anytime of day. Breakfast, snack, dinner plate—trust me, I’ve tried it all, and it always hits the spot.
The Best Zucchini Bread
Original recipe: Abby Mandel’s Cuisinart Classroom. I’ve rewritten things a bit and added commentary.
Yield: 1 loaf
Suggested equipment: Food processor
Total Time: ~ 1 hour, 45 minutes
Cook Time: ~1 hour, 15 minutes
- 1 1/2 cups shredded zucchini (will be 2-3 zucchini, depending on the size)
- 2 cups flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
- 1 1/2 tsp vanilla
- Preheat the oven to 325F
- Use your processor’s disc attachment to shred your zucchini. Measure out 1 1/2 cups, and move it to a large mixing bowl. If you have extra, set it aside for another time.
- Switch to the blade attachment. then, mix your flour, salt, baking soda, baking powder, cinnamon and sugar together.
- Add your eggs, oil and vanilla to the processor tube. Process just until blended.
- Add everything from the processor bowl, into the bowl with your zucchini. Start to stir together—it’s a bit easier
- Spray a 9×5 loaf pan, then line it with parchment paper. Pour your batter into the pan.
- Bake about an hour and fifteen minutes, or until the bread shrinks lightly from the edges and a toothpick in the center comes out clean. There might be a few moist crumbs, and that’s ok—you just don’t want to see wet batter on the toothpick!