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.

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.

Ingredients

2 cups grated ZUCCHINI. About two medium zucchini grated using a box grater like this one.

DRY INGREDIENTS

• 1 ½ cups FLOUR. All-purpose
• 2 teaspoons BAKING SODA
• 1 teaspoon SALT
• 1 cup SUGAR

WET INGREDIENTS

• 2 large EGGS
• ⅓ cup OIL. I use sunflower oil, but any vegetable oil will work.
• ⅓ cup YOGURT. For this recipe, I use whole milk vanilla or maple yogurt.

SPICES

• 1 teaspoon LEMON ZEST. Use from one lemon
• 1 teaspoon CINNAMON
• 1 teaspoon VANILLA EXTRACT
• ½ cup WALNUTS
• 1 cup DRIED CHERRIES

This is a great recipe to make with kids. While you can use an electric mixer, you can also just use a whisk. Ready for the oven in 15 minutes, this recipe is perfect when you're looking to quickly whisk up something special.

How To Make Zucchini Bread

1. PREP - Preheat the oven to 350° Fahrenheit. Grease the bottom and sides of an 8x4 loaf pan.
2. 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.
3. BAKE - Bake at 350° for 50-60 minutes. Use a wooden toothpick to check for doneness. When done, remove, and cool completely.

Recipe Notes

Recipe Tips and Tricks

• 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.
• If you don't have dried cherries, you can substitute them with dried raisins or cranberries. But I do recommend that you try this recipe with dried cherries.

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 will last for 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, simply defrost it at room temperature.

More Amazing Desserts

• Banana Bread Muffins
• White Chocolate Cranberry Blondies
• Peanut Butter and Jelly Bars
• German Streuselkuchen
• Key Lime Pie

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Zucchini Bread

Classic tender and moist zucchini bread cut into thick slices.

Servings: 12

PREP TIME: 15 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 15 minutes

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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 8x4 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.

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Notes

*I used a few spritzers of standard baking spray to grease the loaf pan. These are not included in the overall calorie count. 

Nutrition

Calories: 258kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 393mg | Potassium: 60mg | Fiber: 2g | Sugar: 22g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Author: Maike

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