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+ servings

Best Zucchini Bread

rate this recipe:
5 from 45 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves 16
This zucchini bread recipe is easy, healthy, and SO delicious! The loaves will keep in an airtight container at room temperature for 3 days. They also freeze perfectly.

Ingredients

  • 2 cups packed shredded zucchini, 2 medium
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 large eggs, see note below for vegan option
  • 1 cup cane sugar
  • ½ cup extra-virgin olive oil
  • ½ cup almond milk
  • 2 teaspoons vanilla extract
  • ½ cup chocolate chips, optional

Instructions

  • Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.
  • Place the shredded zucchini on paper towels to drain. Set aside.
  • In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
  • Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.

Notes

To make this recipe vegan, follow these 2 steps:
1. In a small bowl whisk together 1/4 cup ground flaxseeds with 1/2 cup water. Set aside for 10 minutes to thicken. Add it to the wet ingredients in place of the eggs.
2. Add 2 teaspoons of apple cider vinegar to the wet ingredients and 1 additional teaspoon of baking powder to the dry ingredients. This will help the vegan loaves rise a bit. This version is very moist, do not under-bake.