Zucchini Bread Recipe
If you’ve never experienced the magic of homemade Zucchini Bread, you’re truly in for a treat. This quick bread is ultra-moist, fragrant with cinnamon, and just sweet enough to serve at breakfast or as an afternoon snack. Grated zucchini keeps things wonderfully tender, and a handful of optional walnuts offers a touch of crunch in every bite. Best of all, this Zucchini Bread is a breeze to throw together, and it’s a clever way to sneak in an extra serving of veggies that everyone will love!
Ingredients You’ll Need
Ingredients You’ll Need
Let’s take a moment to appreciate just how simple but essential these ingredients are. Each one has a tasty little role to play: some bring moisture, others fluff things up, and a few add their own pop of flavor. Gather these staples from your pantry and fridge and get ready to bake the best Zucchini Bread you’ve ever tried!
- Zucchini: Grated fresh zucchini is the secret to moistness; make sure to squeeze out excess water for the perfect texture.
- All-purpose flour: Gives the bread its structure and holds all that goodness together.
- Granulated sugar: Sweetens the loaf just right, balancing the earthiness of the zucchini.
- Vegetable oil: Adds richness and helps create that lovely, soft crumb Zucchini Bread is known for.
- Large eggs: Bind the mixture and contribute to a tender, cake-like result.
- Baking soda: Helps the loaf rise and keeps it light.
- Ground cinnamon: Brings in warmth and a cozy aroma that makes this bread so inviting.
- Salt: Don’t skip this! It sharpens all the flavors and keeps things from tasting flat.
- Vanilla extract: Adds a sweet, aromatic note that highlights the cinnamon and zucchini.
- Walnuts (optional): If you love a bit of crunch, stir in some chopped walnuts for texture and a nutty flavor.
How to Make Zucchini Bread
Step 1: Prep Your Pan and Oven
Kick things off by preheating your oven to 350°F (175°C). Give your 9×5-inch loaf pan a good greasing—use butter or a swipe of oil to keep your Zucchini Bread from sticking, and line with parchment if you want extra easy removal.
Step 2: Grate and Drain the Zucchini
Grab about two medium zucchinis and grate them using the large holes on your box grater. Pile the shreds into a clean kitchen towel and firmly squeeze out as much moisture as you can—this step keeps your bread from getting soggy. Measure out two firmly packed cups and set aside.
Step 3: Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This not only blends things well, but also helps evenly distribute the leavening and spices throughout your Zucchini Bread.
Step 4: Combine Wet Ingredients
In a separate large bowl, beat the eggs lightly, then add in the granulated sugar, vegetable oil, and vanilla extract. Whisk until the mixture looks smooth and glossy—this is what creates that beautifully even crumb we all love.
Step 5: Bring It All Together
Pour the bowl of dry ingredients into the wet, and gently fold everything together with a spatula or wooden spoon. Mix just until you no longer see streaks of flour, but don’t overmix; otherwise, your Zucchini Bread could turn out dense instead of tender.
Step 6: Add Zucchini (and Walnuts, If Using)
Gently fold in your grated (and well-drained!) zucchini, along with walnuts if you’re adding them. A few gentle turns is all you need to evenly distribute that bright green goodness and bits of crunch.
Step 7: Bake to Perfection
Pour the finished batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the center of your oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean—a few moist crumbs are fine.
Step 8: Cool and Enjoy
Let the Zucchini Bread cool in its pan for about 10 minutes (this makes removing it easier), then carefully turn it out onto a wire rack. Allow it to cool completely before slicing for the tidiest pieces, or sneak a warm slice right away if you simply can’t wait!
How to Serve Zucchini Bread
Garnishes
Need a finishing touch? A light dusting of powdered sugar gives the loaf a pretty sparkle, while a generous melting pat of butter turns a warm slice into an absolute treat. For special occasions, try a drizzle of honey or even a swipe of cream cheese for a bit of tang.
Side Dishes
Pair your Zucchini Bread with a steaming mug of coffee, a frothy cappuccino, or a glass of cold milk. For brunch spreads, serve it alongside fresh berries, Greek yogurt, or even a bright citrus fruit salad—the flavors really bounce off each other and make for a refreshing plate.
Creative Ways to Present
Zucchini Bread can be dressed up or down depending on the occasion! Slice and toast it for breakfast, cut into cubes for sweet croutons on a yogurt parfait, or bake the batter as muffins for grab-and-go treats. For gifting, wrap a cooled loaf in parchment and tie with twine for a beautiful, homemade present.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Zucchini Bread, you’re in luck—it keeps beautifully! Store cooled slices or the whole loaf tightly wrapped in plastic wrap or an airtight container at room temperature for up to three days. This helps lock in the moisture and the flavors actually deepen over time.
Freezing
For longer storage, Zucchini Bread is a freezer superstar. Wrap the loaf (or individual slices) tightly in a layer of plastic wrap, then a layer of foil, and tuck it into a resealable bag. Freeze for up to three months. Thaw overnight in the fridge or at room temperature, and it will taste just as fresh as day one.
Reheating
To enjoy your Zucchini Bread warm, pop a slice into the microwave for about 15 seconds or toast it in a toaster oven for a crisp edge. If reheating a whole loaf, gently warm it in a low oven, wrapped in foil, until heated through without drying out.
FAQs
Can I make Zucchini Bread gluten-free?
Definitely! Simply substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the bread will still be moist and flavorful. Make sure your baking soda is gluten-free as well.
Should I peel the zucchini before shredding?
There’s no need to peel—the skin is thin and adds welcome color and nutrients to your Zucchini Bread. Just grate it as-is and squeeze out that extra water. It blends right in and you won’t notice any bits after baking.
What can I use instead of walnuts?
Feel free to mix in chopped pecans, almonds, dried cranberries, or even chocolate chips. Or you can leave out the mix-ins entirely and let the sweet, spiced Zucchini Bread shine on its own.
How do I know when my loaf is fully baked?
Start checking around the 50-minute mark by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown, and the sides will start to pull away slightly from the pan.
Can I make Zucchini Bread as muffins?
Absolutely! Simply divide the batter among lined muffin cups and bake at 350°F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Perfect for lunchboxes or meal prep!
Final Thoughts
There’s something so joyful about baking Zucchini Bread from scratch—it never fails to fill the kitchen with irresistible aromas and always disappears way faster than you expect. Whether you’re baking for loved ones or treating yourself, give this recipe a try. I promise, you’ll be reaching for another slice!
Print
Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
A delicious and moist zucchini bread recipe that’s perfect for using up an abundance of summer zucchinis. This easy-to-make bread is packed with flavor and makes a great snack or breakfast treat.
Ingredients
Grated Zucchini:
- 2 cups grated zucchini (about 2 medium zucchinis)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional:
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare Zucchini: Grate the zucchini and squeeze out excess moisture.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, beat eggs with sugar, oil, and vanilla until smooth.
- Combine Mixtures: Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Add Zucchini: Stir in the grated zucchini and walnuts if desired.
- Bake: Pour the batter into the loaf pan and bake for 50-60 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Zucchini Bread, Bread Recipe, Zucchini Recipe, Baking, Breakfast, Snack
