Zucchini bread is a classic baked good that’s perfect for breakfast, a snack, or even dessert. It’s moist, slightly spiced, and can be made healthier with the addition of zucchini, which adds moisture and a subtle flavor. This recipe is easy to make, and the addition of nuts adds a lovely crunch. Whether you’re looking for a way to use up extra zucchini or simply craving a delicious homemade treat, this zucchini bread will surely become a favorite.
Why You’ll Love This Recipe
This zucchini bread is incredibly moist thanks to the grated zucchini, which not only adds texture but also makes this bread feel light and fluffy. The combination of cinnamon and vanilla extract gives it a warm, comforting flavor, while the sugar adds just the right amount of sweetness. The optional chopped nuts bring an extra layer of flavor and crunch, making every bite a little bit more exciting. It’s simple to make and perfect for any time of day.
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth.
- Combine: Add the grated zucchini to the wet ingredients, then stir in the dry ingredients. Mix until just combined (be careful not to overmix).
- Add Nuts: If using nuts, fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields about 8-10 slices.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
Variations
- Add-ins: You can add chocolate chips, raisins, or dried cranberries to the batter for a sweet twist.
- Healthy version: Use whole wheat flour or a mix of whole wheat and all-purpose flour to add more fiber to the bread.
- Spiced version: Add a pinch of nutmeg or ground ginger to give the bread a spicier kick.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Storage/Reheating
- Storage: Store the zucchini bread at room temperature in an airtight container for up to 3-4 days.
- Freezing: You can freeze the zucchini bread for up to 2 months. Slice the bread before freezing, so you can take out individual slices as needed.
- Reheating: Reheat slices in the microwave for 10-15 seconds, or in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use other types of squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini, though the flavor may be slightly milder.
Do I need to peel the zucchini before grating it?
No, there’s no need to peel the zucchini. The skin adds color and nutrients to the bread.
Can I make this bread without eggs?
Yes, you can substitute the eggs with flax eggs or another egg substitute if you need a vegan version.
Can I use butter instead of vegetable oil?
Yes, you can substitute vegetable oil with melted butter for a richer flavor.
Can I make mini loaves instead of one large loaf?
Yes, you can make mini loaves. Reduce the baking time to 30-40 minutes, checking with a toothpick for doneness.
How do I prevent the zucchini bread from being too moist?
Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. If the zucchini is too wet, the bread may end up soggy.
Can I use brown sugar instead of white sugar?
Yes, you can use brown sugar for a deeper flavor, but the texture may be slightly denser.
How do I know when the zucchini bread is done?
The bread is done when a toothpick inserted into the center comes out clean. You can also gently press the top to see if it springs back.
Can I make this zucchini bread in a bundt pan?
Yes, you can make it in a bundt pan. Just ensure you adjust the baking time and check for doneness, as it might need a bit more time to bake through.
Can I freeze the batter before baking?
It’s best to bake the batter immediately, but you can freeze the batter in an airtight container for up to 3 months. Let it thaw before baking.
Conclusion
Zucchini bread is the perfect blend of savory and sweet, with the zucchini adding a wonderful moisture to the bread. It’s easy to prepare and makes for a delicious treat any time of day. Whether you enjoy it warm out of the oven or as a snack later, this recipe is a great way to enjoy zucchini in a new and tasty form. You can even customize it with your favorite add-ins for a personalized twist.
Print
Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
Zucchini bread is a classic baked good that’s perfect for breakfast, a snack, or even dessert. It’s moist, slightly spiced, and can be made healthier with the addition of zucchini.
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth.
- Add the grated zucchini to the wet ingredients, then stir in the dry ingredients. Mix until just combined (be careful not to overmix).
- If using nuts, fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a healthier version, use whole wheat flour or a mix of whole wheat and all-purpose flour.
- To make the bread spicier, add a pinch of nutmeg or ground ginger.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If the zucchini bread is too moist, ensure you squeeze out excess moisture from the grated zucchini before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
