Zucchini Bread Recipe
If you’ve ever craved a treat that’s as cozy as grandma’s kitchen and just begging for another slice, this Zucchini Bread will absolutely hit the spot. Moist, perfectly sweet, and brimming with warmth from cinnamon and vanilla, this loaf proves that simple ingredients can create sheer magic. Whether you’re baking for your family on a lazy weekend morning or sharing a homemade gift, Zucchini Bread just never fails to surprise with its tender texture and mellow veggie sweetness. The recipe is approachable for bakers at any level, yet the result is anything but ordinary. Let’s dive in—you’re about to discover a new favorite!
Ingredients You’ll Need
This recipe keeps things straightforward with pantry staples and fresh zucchini. Each ingredient plays an important role, adding flavor, moisture, or that signature golden crumb Zucchini Bread is known for. Take a peek at these essentials before you start baking.
- Zucchini: Grate fresh zucchini for unrivaled moisture and subtle flavor; be sure to squeeze out excess liquid for a perfect loaf texture.
- All-purpose flour: The classic base for structure, it helps hold all the goodness together.
- Granulated sugar: Provides just the right amount of sweetness and a tender crumb.
- Vegetable oil: Gives unbeatable moistness and a soft, rich bite to each slice.
- Large eggs: Bind everything beautifully, ensuring the bread rises and holds its shape.
- Baking soda: Essential for the perfect lift and that soft, airy interior.
- Ground cinnamon: Brings warmth and a hint of spice that makes every bite irresistible.
- Salt: Enhances and balances all the flavors, making them sing.
- Vanilla extract: Rounds out the sweetness with deep, aromatic notes.
- Chopped walnuts (optional): For a bit of crunch and a nutty finish, toss some in—totally up to you!
How to Make Zucchini Bread
Step 1: Prepare Your Oven and Pan
First things first—preheat your oven to 350°F (175°C). Meanwhile, give a 9×5-inch loaf pan a good grease, making sure to get all the corners so your Zucchini Bread comes out easily. This sets the stage for even baking and a loaf that pops right out, ready to cool.
Step 2: Grate and Prep the Zucchini
Now for the star ingredient! Grab two medium zucchinis and grate them until you have about two cups. Here’s the magic trick: place the grated zucchini in a clean dish towel and firmly squeeze out as much moisture as you can. This step prevents soggy bread and ensures a delightful crumb.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, cinnamon, and salt. Combining these dry ingredients separately ensures the leavening is evenly distributed for lift in every slice, and that cinnamon flavor is present throughout.
Step 4: Combine the Wet Ingredients
In a large mixing bowl, beat the eggs, sugar, vegetable oil, and vanilla extract together until smooth and slightly pale. This creamy mixture is the backbone of your Zucchini Bread’s rich flavor and moist bite.
Step 5: Blend Dry and Wet Mixtures
Gently fold the dry ingredients into the wet, mixing just until you can’t see any streaks of flour left. It’s important not to overmix or your bread might turn out tough—a few lumps are totally fine and even desirable for a tender loaf.
Step 6: Add Zucchini and Walnuts
Stir in the grated zucchini, making sure it’s distributed evenly. If you’re feeling a little nutty, fold in the optional walnuts now. The batter will be thick but easily spreadable—the perfect consistency for great Zucchini Bread.
Step 7: Pour and Bake
Scoop the batter into your greased loaf pan, smoothing the top with a spatula. Slide it into the oven, and bake for 50–60 minutes. It’s done when a toothpick poked into the center comes out mostly clean (a few moist crumbs are okay). Your kitchen will smell heavenly!
Step 8: Cool and Remove from Pan
Let the Zucchini Bread cool in the pan for about 10 minutes. Then, gently run a knife around the edges and turn it out onto a wire rack. This rest time lets it finish baking inside, while cooling on the rack avoids a soggy bottom. Now…the hardest part: waiting until it’s just warm to slice and enjoy!
How to Serve Zucchini Bread
Garnishes
Add a sprinkle of powdered sugar for a gorgeous snowy finish, or spread a little cream cheese or honey butter right over a warm slice. A few extra walnut pieces or a pinch of cinnamon on top offer both crunch and eye appeal. Serving with a drizzle of honey makes for an especially dreamy breakfast or afternoon treat.
Side Dishes
Zucchini Bread pairs beautifully with a mug of hot coffee, chai, or a frothy matcha latte. For a brunch spread, offer it alongside a platter of fresh berries or thick Greek yogurt. Want to turn it into dessert? Add a scoop of vanilla ice cream and you’ve got yourself a summer evening delight!
Creative Ways to Present
If you want to share your Zucchini Bread, try slicing it and arranging the pieces in a basket lined with a gingham towel for a truly homestyle feel. It’s also lovely cut into cubes for a bread pudding or trifle, or you can toast slices and serve with a dollop of whipped cream for a simple, elegant end to any meal.
Make Ahead and Storage
Storing Leftovers
Wrapped tightly in plastic wrap or stored in an airtight container at room temperature, your Zucchini Bread stays moist and delicious for up to three days. If your kitchen runs warm, you can refrigerate it, but bring it back to room temperature for the best flavor before eating.
Freezing
One of the best things about Zucchini Bread is how well it freezes. Let it cool completely, then wrap the whole loaf or individual slices in plastic wrap and foil. Tuck them into a freezer-safe bag, and your stash will stay fresh for up to three months—just thaw and enjoy homemade goodness whenever you crave it!
Reheating
To bring back that just-baked feel, pop a slice of Zucchini Bread in the microwave for about 10-15 seconds or warm it gently in a 300°F oven for a few minutes. If you’re reheating from frozen, let it thaw overnight in the fridge first for best results.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour for a wholesome twist, though your Zucchini Bread will be slightly denser and have a rich, nutty flavor. Try a half-and-half blend the first time to keep things tender.
What if I don’t have walnuts? Any substitutes?
Walnuts add great crunch, but pecans, almonds, or even chocolate chips work beautifully in Zucchini Bread. Don’t hesitate to get creative or simply leave the nuts out if you prefer a classic, nut-free loaf.
Do I need to peel the zucchini?
Peeling isn’t necessary; in fact, the skin softens during baking and adds pretty green flecks to your bread. Just give your zucchini a good wash, grate, and proceed!
Why did my bread come out soggy?
This is usually due to excess liquid in the grated zucchini. Squeeze as much moisture as you can from the zucchini before adding it to the batter to ensure your bread has the perfect crumb.
Can I make Zucchini Bread muffins with this recipe?
Absolutely! Simply divide the batter among muffin tins and bake at the same temperature for about 20-25 minutes. You’ll get all the delicious flavors of Zucchini Bread in easy-to-grab muffin form.
Final Thoughts
Baking a loaf of Zucchini Bread never fails to warm my heart—and my kitchen! Whether you’re a first-timer or making it for the hundredth time, this recipe gives you all the comforting flavors and soft, aromatic texture you crave. So gather your ingredients, get grating, and dive in. You’re about to create something you’ll want to share with everyone you know—if you can resist keeping it all to yourself!
Print
Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
Irresistible Zucchini Bread Recipe You’ll Love to Bake – This zucchini bread recipe yields a moist and flavorful treat that’s perfect for any time of day. With the goodness of grated zucchini and warm spices, each slice is a delight.
Ingredients
Grated Zucchini:
2 cups grated zucchini (about 2 medium zucchinis)
All-Purpose Flour:
2 cups
Granulated Sugar:
1 cup
Vegetable Oil:
1/2 cup
Eggs:
2 large
Baking Soda:
1 teaspoon
Ground Cinnamon:
1 teaspoon
Salt:
1/2 teaspoon
Vanilla Extract:
1 teaspoon
Optional – Chopped Walnuts:
1/2 cup
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.
- Combine Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs with sugar, oil, and vanilla until smooth.
- Combine Wet and Dry Mixtures: Fold the dry ingredients into the wet mixture until just combined.
- Add Zucchini and Walnuts: Stir in grated zucchini and walnuts if desired.
- Bake: Pour batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- You can add a dash of nutmeg or ginger for extra flavor.
- This bread freezes well, so make an extra loaf for later.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, bread recipe, zucchini recipe, baking
