Zucchini Bread
This gently spiced, moist Zucchini Bread strikes the perfect balance between sweet and savory. It’s a delicious, homey dessert that’s easy to prep and makes a perfect last-minute dessert.
This homey classic features grated zucchini, cinnamon, and a touch of lemon zest.
Similar to our Banana Nut Bread, in this recipe, I use a combination of nuts and dried fruit for great flavor and texture. But instead of raisins or cranberries, I use sweetened dried sour cherries.
If people ask about my favorite recipe, I can’t typically point to just one recipe. Because let’s face it, the world has too many amazing dishes!
But this recipe deserves a place in the top 25.
This recipe results in an incredibly moist quick bread that tastes more like a cake than bread. What’s the secret? Sweetened sour cherries! They work beautifully with the spices in this recipe.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
ZUCCHINI – Keeps the bread moist!
EGGS – Provide structure and moisture.
SUGAR – Adds sweetness and helps in achieving a tender crumb.
OIL – Keeps the bread moist.
YOGURT – Contributes to the moist texture and adds a tangy note.
LEMON ZEST – Adds a citrusy aroma and flavor.
CINNAMON – Gives the bread a warm, spiced touch.
VANILLA EXTRACT – Enhances flavor.
FLOUR – The foundation of the bread.
BAKING SODA – Acts as a leavening agent.
SALT – Balances the sweetness.
WALNUTS – Adds a crunchy texture.
DRIED CHERRIES – Gives bursts of tart and sweet flavors.
How To Make Zucchini Bread
Please check the printable recipe card below for more detailed instructions.
- PREP – Preheat the oven to 350° Fahrenheit. Grease the bottom and sides of an 8×4 loaf pan.
- BATTER – Combine eggs, sugar, oil, vanilla extract, yogurt, lemon zest, and cinnamon. Use a whisk or an electric mixer and blend until smooth. Fold in grated zucchini. Mix in dry ingredients and fold cherries and walnuts into the batter.
- BAKE – Bake at 350° for 50-60 minutes. Use a wooden toothpick to check for doneness. When done, remove, and cool completely.
Storing and Freezing
STORE – Wrap the bread in cling film or in an airtight container and store for up to 4 days at room temperature. If you store the zucchini bread in the fridge, it lasts about 7-10 days.
FREEZE – Yes, you can freeze zucchini bread. Wrap the loaf in plastic foil and store it in a freezer-safe ziplock bag. You can easily keep it for 3-4 months in the freezer. To defrost the bread, defrost it at room temperature.
More Easy Quick Bread Recipes
Recipe Success Tips
- The most important tip is to measure your ingredients before you get started. After that, it’s simple. Combine all of the ingredients as described below.
- If you are looking to double the recipe, no problem; you can safely do it with this recipe.
- I love making this recipe with maple-flavored yogurt, but if you can’t get your hands on this flavor, try vanilla instead.
- Experiment! You can also use this batter to make zucchini bread muffins or mini loaves.
- You can substitute dried cherries with dried raisins or cranberries if you don’t have dried cherries. But I do recommend that you try this recipe with dried cherries.
More Easy and Delicious Desserts
Zucchini Bread
Ingredients
- 2 large eggs
- 1 cup sugar
- ⅓ cup oil
- ⅓ cup yogurt vanilla or maple
- 1 teaspoon lemon zest from one lemon
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups grated zucchini about two medium zucchini
- 1½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup walnuts
- 1 cup dried cherries
Instructions
Prep
- Preheat the oven to 350° Fahrenheit.
- Grease the bottom and sides of an 8×4 loaf pan.
Making The Batter
- Combine eggs, sugar, oil, yogurt, lemon zest, vanilla extract, and cinnamon. Use a whisk or an electric mixer and blend until smooth. Fold in grated zucchini.
- Add flour, baking soda, and salt to the batter. Mix with a whisk until all the ingredients are well combined. Fold in dried sour cherries and walnuts into the batter. Reserve a couple of tablespoons of each to drizzle over the top.
Baking
- Bake the loaf for 50-60 minutes at 350°. Use a wooden toothpick to check for doneness.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
I love the addition of dried cherries to this wonderful zucchini bread!
I need lots of yummy recipes for my upcoming zucchini harvest. Saving this one for then … looks so good!
I’m a huge fan of zucchini bread and this recipe turned out great! Easy to make, moist, perfectly sweet – and my whole family loved it!
This Bread is unique. It is so flavorful, Nutty and healthy too. I want to grab a bite with my cup of Tea.
The photo really does demonstrate how moist the bread is. Gorgeous!! I have all the ingredients for this and can’t wait to try it!