Zucchini Bread: A Moist and Flavorful Classic

Zucchini bread is a delightful way to use up an abundance of summer zucchini. This moist and tender quick bread is subtly sweet, with a hint of spice, and is perfect for breakfast, a snack, or even dessert. With its rich flavor and soft texture, zucchini bread is a classic recipe that’s loved by all.

What Makes Zucchini Bread Great

• Moist and Tender: The zucchini adds moisture to the bread, keeping it soft and flavorful.
• Nutrient-Rich: Zucchini is packed with vitamins and minerals, making this bread a healthier option.
• Versatile: Zucchini bread can be enjoyed on its own or with a spread of butter, cream cheese, or jam.
• Simple to Make: With basic ingredients and easy steps, zucchini bread is perfect for both novice and experienced bakers.

Components of Zucchini Bread

• Zucchini: Freshly grated zucchini is the star ingredient, adding moisture and a mild flavor to the bread.
• Flour: All-purpose flour provides structure, but you can also use whole wheat or a gluten-free blend.
• Sugar: Granulated sugar sweetens the bread, but brown sugar can also be used for a richer flavor.
• Eggs: Bind the ingredients together and add moisture.
• Oil: Vegetable oil keeps the bread moist and tender. You can substitute with melted butter or coconut oil.
• Spices: Cinnamon and nutmeg add warmth and depth of flavor.
• Leavening Agents: Baking soda and baking powder help the bread rise and become light and fluffy.
• Vanilla Extract: Adds a hint of sweetness and enhances the overall flavor.
• Nuts or Chocolate Chips (Optional): Walnuts, pecans, or chocolate chips can be added for extra texture and flavor.

How to Make Zucchini Bread

1. Prepare the Zucchini:
   • Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
   • Wash the zucchini and grate it using a box grater. If the zucchini is particularly watery, you can squeeze out some of the excess moisture using a clean kitchen towel.
2. Mix the Dry Ingredients:
   • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Mix the Wet Ingredients:
   • In another bowl, beat the eggs with the sugar until well combined. Add the oil and vanilla extract, and mix until smooth.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the bread tough.
   • Fold in the grated zucchini and any optional add-ins like nuts or chocolate chips.
5. 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 of the bread comes out clean.
6. Cool:
   • Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Serve:
   • Slice the zucchini bread and serve it warm or at room temperature. It’s delicious on its own or with a spread of butter or cream cheese.

Tips for Perfect Zucchini Bread

• Don’t Overmix: Mix the batter just until the ingredients are combined to ensure the bread stays tender.
• Check for Doneness: Start checking the bread a few minutes before the recommended baking time to avoid overbaking.
• Customize Your Bread: Feel free to add in your favorite ingredients, such as raisins, nuts, or chocolate chips, to make the bread your own.

Zucchini Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 1 bread

Calories 250 kcal

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg optional
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini about 1 medium zucchini
• 1/2 cup chopped nuts walnuts or pecans, optional
• 1/2 cup chocolate chips or raisins optional

Instructions

 

Preheat the oven:

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper.

Prepare the dry ingredients:

• In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg (if using).

Prepare the wet ingredients:

• In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Combine the ingredients:

• Add the wet ingredients to the dry ingredients and stir until just combined.
• Gently fold in the grated zucchini, chopped nuts, and chocolate chips or raisins (if using).

Pour the batter:

• Pour the batter into the prepared loaf pan and spread it evenly.

Bake the bread:

• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil.

Cool and serve:

• Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and serve. Enjoy!

Notes

Zucchini Bread is a moist, flavorful quick bread that’s a great way to use up surplus zucchini. With a hint of cinnamon and the option to add nuts or chocolate chips, this bread is perfect for breakfast, a snack, or even dessert.

Why You’ll Love Zucchini Bread

Zucchini bread is loved for its moist texture, subtle sweetness, and the warm, comforting flavors of cinnamon and nutmeg. It’s a great way to use up extra zucchini and enjoy a treat that feels indulgent yet has a nutritious twist. Whether you enjoy it fresh out of the oven or toasted the next day, it is a versatile and delicious addition to your baking routine.

Ready to Enjoy?

When you’re in the mood for a homey, satisfying treat, whip up a loaf of zucchini bread. With its rich flavor and soft, moist crumb, this bread is perfect for any time of day. Plus, it’s a great way to sneak in some extra veggies—though you might just forget they’re in there with how delicious each slice is!