I absolutely love this Zucchini Bread Recipe because it s the perfect balance of moist, tender, and warmly spiced goodness. Whenever I have extra zucchinis in the garden, this bread turns out to be a total lifesaver – it uses up the produce and creates something everyone raves about.
You’ll find that this zucchini bread works beautifully as a quick breakfast treat or an afternoon snack alongside your favorite cup of coffee or tea. Trust me, once you try this recipe, it ll become a go-to comfort food in your kitchen!
Why You’ll Love This Recipe
- Moist and Flavorful: The grated zucchini adds amazing moisture without making the bread soggy.
- Easy to Make: Simple ingredients and easy steps mean you can whip it up any time you want.
- Great for Using Up Zucchini: A perfect solution if you find yourself with a small zucchini surplus.
- Crowd-Pleasing: My family goes crazy for this loaf; it disappears fast at gatherings.
Ingredients You’ll Need
The flavors in this zucchini bread recipe come together with pantry staples that you likely already have. Fresh zucchini and nuts add texture, while cinnamon lends that cozy warmth everyone loves.
- All-purpose flour: Provides structure, and I recommend weighing it if you can for the best results.
- Baking soda and baking powder: These leaveners make sure your bread rises nicely and stays tender.
- Salt: Balances the sweetness and accentuates the spices.
- Cinnamon: Adds that lovely warm spice that complements zucchini perfectly.
- Eggs: They bind everything while enriching the bread’s texture.
- Light or dark brown sugar: For a deeper caramel flavor-dark brown sugar adds more richness if you prefer.
- Granulated sugar: For balanced sweetness and a tender crumb.
- Vegetable oil: Keeps the bread moist without overpowering the other flavors.
- Vanilla extract: A touch of vanilla enhances all the flavors and softens the spice notes.
- Grated zucchini: The star ingredient-be sure to press out excess water if your zucchinis are very juicy.
- Chopped walnuts: Adds a pleasant crunch, but feel free to substitute with pecans or leave out for nut-free baking.
Variations
I love experimenting with this zucchini bread recipe, tweaking it based on what I have on hand or dietary needs. You can easily make it your own!
- No-Nut Version: When hosting someone with nut allergies, I simply skip the walnuts and still get a delicious loaf.
- Chocolate Chip Twist: Adding a cup of chocolate chips makes it extra indulgent-I did this for a kid s party, and they went nuts for it.
- Gluten-Free Option: Substituting the all-purpose flour with a gluten-free blend works well, though the texture will be a tad different but still wonderful.
- Spice it Up: I sometimes add nutmeg or allspice for a deeper spice profile, especially in the fall.
How to Make Zucchini Bread Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F and lining two 8×4-inch loaf pans with parchment paper or giving them a good spray with nonstick baking spray. This helps ensure your loaves come out cleanly and keep their perfect shape. I always double-check this step-clean removal means beautiful slices later!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. You can sift these together if you like a finer texture-as I learned from one of my baking classes-but it s not mandatory here. Whisking really well helps everything distribute evenly.
Step 3: Beat the Wet Ingredients and Add Zucchini
In a medium bowl, beat the eggs with the brown and granulated sugars until the mixture is smooth and a bit lighter in color-this takes about 2-3 minutes with a hand mixer. Then whisk in the vegetable oil and vanilla extract. Finally, gently fold in the grated zucchini, which brings an incredible fresh moisture to the batter.
Step 4: Combine Wet and Dry, Then Add Walnuts
Pour the wet ingredients into the dry mix and gently stir until you see just a few streaks of flour left. Don t overmix here; you want the batter to stay light and tender. Toss in the chopped walnuts and fold them in with care-this keeps the nuts whole and adds that satisfying crunch.
Step 5: Bake and Cool
Divide the batter evenly between your two pans and smooth the tops. Pop them in the oven for 55-60 minutes-about the time it takes for a skewer inserted in the center to come out clean. One tip I learned? Don t open the oven door too often during baking; it can cause your bread to sink. When done, let the loaves cool in the pans for 5-10 minutes, then transfer them to a wire rack to finish cooling completely.
Pro Tips for Making Zucchini Bread Recipe
- Don t Skip Draining the Zucchini: If your zucchini seems watery, press it in a clean kitchen towel to avoid a soggy loaf.
- Use Fresh Spices: Fresh cinnamon makes a big flavor difference; try to avoid pre-ground that s been sitting for months.
- Watch Your Oven Temperature: Every oven is different, so start checking your bread at 50 minutes to prevent overbaking or dryness.
- Cool Before Cutting: Patience is key here-wait at least 30 minutes to slice to keep the crumb from becoming gummy.
How to Serve Zucchini Bread Recipe
Garnishes
I like spreading a little butter on a warm slice-simple and tasty! Sometimes, if I m feeling indulgent, I ll add a smear of cream cheese or a drizzle of honey on top for a little extra richness.
Side Dishes
This zucchini bread pairs wonderfully with a fresh fruit salad for brunch, or served alongside a creamy soup for a cozy lunch. We often enjoy it with a glass of cold milk or my partner s favorite espresso shot.
Creative Ways to Present
For special occasions, I ve turned this cheesecake into mini muffins, perfect for sharing at potlucks. Stacking slices with a dusting of powdered sugar and a few toasted walnuts makes for a charming presentation that feels homemade and thoughtful.
Make Ahead and Storage
Storing Leftovers
I store leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature, where it keeps soft and fresh up to 3 days. For longer storage, the fridge works, but it might dry out slightly unless well sealed.
Freezing
Freezing is a lifesaver if I make extra! I slice the bread and freeze individual pieces in zip-top bags with parchment paper between slices to prevent sticking. This way, I can grab a slice to thaw quickly or toast whenever I need a quick snack.
Reheating
The best way I found to reheat zucchini bread is in a toaster oven for just a couple of minutes, which refreshes the crust and warms the crumb without drying it. If you re using a microwave, heat in short bursts and keep an eye so it doesn t get soggy.
FAQs
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Can I use yellow squash instead of zucchini in this bread?
Yes! Yellow squash can be a great substitute for zucchini since it has a similar texture and moisture content. Just grate it and treat it the same way as zucchini in the recipe.
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Do I need to peel the zucchini before grating?
I usually leave the peel on because it adds color and nutrients, but if your zucchini skin is tough or waxed, you might want to peel it for better texture.
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How can I make this zucchini bread less sweet?
You can reduce the sugars slightly, but keep in mind that the sugars help with moisture and texture. Try cutting the granulated sugar by a quarter to start and adjust from there.
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Why does my zucchini bread come out dense?
Dense bread might be due to overmixing the batter, too much flour, or using zucchini that s too wet. Be gentle when combining ingredients and make sure to drain excess zucchini moisture well.
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Can I add other mix-ins like raisins or chocolate chips?
Absolutely! Adding raisins, chocolate chips, or even dried cranberries can add more flavor and texture to this zucchini bread. Just fold them in gently with the nuts.
Final Thoughts
This zucchini bread recipe has become one of my all-time favorites to bake and share because it s approachable, forgiving, and so darn delicious. I love that it turns ordinary zucchinis into a comforting treat that everyone enjoys. Give it a try yourself-you’ll be amazed how quickly it becomes part of your baking repertoire and family favorites!
Print
Zucchini Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 16 servings (2 loaves)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Zucchini Bread recipe is a moist, cinnamon-spiced quick bread loaded with grated zucchini and crunchy walnuts. Perfect as a breakfast treat or a snack, it balances sweetness with a tender crumb and nutty texture. Easy to make and packed with wholesome ingredients, this bread is a wonderful way to use fresh zucchini in a delicious baked good.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- 3 large eggs
- 1 cup packed light or dark brown sugar (220g)
- 1/2 cup granulated sugar (100g)
- 1 cup vegetable oil (240mL)
- 4 teaspoons vanilla extract
- 3 cups grated zucchini (390g)
Add-ins
- 1 1/2 cups chopped walnuts (180g)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and cinnamon until well combined. Sifting is optional but helps to aerate and blend the ingredients evenly.
- Combine Wet Ingredients: In a separate medium bowl, beat the eggs with both the brown and granulated sugars until the mixture is smooth and lightened in color. Add the vegetable oil and vanilla extract, then whisk again to incorporate everything well. Fold in the grated zucchini with care.
- Combine Wet and Dry Mixes: Pour the wet mixture into the dry ingredient bowl. Stir gently until just a few streaks of flour remain – do not overmix to keep the bread tender. Then fold in the chopped walnuts evenly throughout the batter.
- Divide and Bake: Evenly divide the batter between the two prepared loaf pans. Spread the batter into an even layer. Bake in the preheated oven for 55 to 60 minutes or until a skewer inserted in the center comes out clean.
- Cool the Bread: Remove the loaves from the oven and let them cool in the pans for 5 to 10 minutes. Then carefully turn them out onto a cooling rack and let them cool completely before slicing.
Notes
- Allow the zucchini bread to cool for at least 30 minutes before slicing to avoid a gummy texture inside.
- The bread is best served warm, with a pat of softened butter for a perfect snack.
- Using parchment paper or nonstick spray helps in easy removal of the loaves.
- Sifting dry ingredients is optional but can result in a lighter crumb.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
Nutrition
- Serving Size: 1 slice (1/16th of two loaves)
- Calories: 375
- Sugar: 21g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
