Homemade Zucchini Bread
The key to this zucchini bread is using both melted butter and oil. The butter gives it a rich flavor, while the oil ensures the bread stays incredibly moist and tender. It's a straightforward quick bread that comes together without a mixer and has a nice warmth from the spices.
Ingredients
For the Zucchini Bread
- 2 sticks melted unsalted butter 1 cup
- 1 ¾ cups organic cane sugar
- 4 large eggs
- ¼ cup full-fat Greek yogurt
- ¼ cup avocado oil
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon Diamond Crystal kosher salt
- 3 ½ cups grated fresh zucchini
- 4 cups all-purpose flour
- 1 ½ cups chopped pecans
For the Topping (Optional)
- ¼ cup packed light brown sugar
- ¼ cup roughly chopped pecans
Instructions
- Preheat oven to 350F and grease two 9x5 loaf pans.
- Whisk melted butter and cane sugar in large bowl until combined.
- Whisk in eggs one at a time.
- Add avocado oil and Greek yogurt, whisk until combined.
- Whisk in baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix in shredded zucchini.
- Fold in flour until just combined, then fold in pecans.
- Divide batter between prepared pans.
- Mix brown sugar and chopped pecans, sprinkle over batter.
- Bake 50-55 minutes until browned and toothpick comes out clean.
- Cool in pans 20 minutes, then remove and cool completely on rack.
Notes
Makes 2 loaves. Bread can be stored at room temperature up to 3 days or frozen up to 3 months.
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