This is the time of year when gardens are prolific with zucchini – and lots of people are baking wonderful recipes with them. This recipe for zucchini bread is amazing; it is definitely is THE best zucchini bread recipe ever! It’s so moist and flavorful. Even people who don’t normally like zucchini bread love this.
A question that many people ask before baking with zucchini for the very first time is whether or not to peel it. The answer? No! Just wash it thoroughly, dry it, and grate the whole thing. (A food processor is perfect for this.)
Best Zucchini Bread Recipe
Ingredients for Best Zucchini Bread:
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 tsp. cinnamon
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 tsp. vanilla
- 3 cups grated zucchini
- 1 cup chopped dates (optional)
- 2 tablespoons butter, softened
- 6 tablespoons flour
- 6 tablespoons sugar
- 1 tsp. cinnamon
Directions for making the Best Zucchini Bread:
Preheat the oven to 325 degrees. Prepare 2 bread pans by greasing and flouring the insides or lining them with parchment paper (letting the edges hang over the sides for easy removal of the bread after it has baked).
Put the flour, baking powder, baking soda, salt, and cinnamon in a bowl. Using a whisk, blend it together for at least 1 – 2 minutes. Set aside.
In a large mixing bowl, whip together with an electric mixer the softened butter and sugar until well-blended. Add the eggs and the vanilla; whip together well. Add the flour mixture, then mix just until incorporated. With a spoon or spatula, stir in the grated zucchini and the chopped dates. Divide the batter evenly between the 2 prepared pans. Sprinkle ½ of the topping evenly over the batter in each of the pans (recipe below).
Bake the bread at 325 degrees for 55 – 60 minutes. Remove from the oven, but leave the bread in the pans for 30 minutes. Remove the bread from the pans to finish cooling on a wire rack.
Topping: With a fork, mix together the softened butter, flour, sugar, and cinnamon until crumbly.