If you re hunting for a cozy, comforting treat that feels like a warm hug in every slice, this zucchini bread recipe is exactly what you need. I absolutely love how moist and flavorful it turns out, with just the right balance of sweetness and spice that makes it perfect for breakfast, snack time, or even a simple dessert. Whenever I have zucchini piling up from the garden, this is my go-to way to put it all to delicious use.
You ll find that this zucchini bread recipe is super forgiving and easy to follow, which is why it s perfect whether you re a baking newbie or a seasoned pro. Plus, it freezes beautifully, so you can enjoy that fresh-baked goodness any time you want without starting from scratch. Trust me, once you try this, it ll become a staple in your kitchen like it has in mine.
Why You’ll Love This Recipe
- Moist and Flavorful: The shredded zucchini adds moisture while keeping the bread light and tender.
- Easy to Make: Simple ingredients and straightforward steps mean no fuss baking.
- Fantastic for Using Up Zucchini: Perfect way to prevent wasted veggies from your garden or farmers market haul.
- Versatile and Freezable: You can customize add-ins and store extras for busy days.
Ingredients You’ll Need
This zucchini bread recipe calls for pantry staples that blend perfectly to create that classic, cozy bread flavor. Each ingredient plays a key role, so I ll share some tips as you gather them.
- All-purpose flour: It s the base for structure; I prefer sifted for a lighter texture.
- Salt: Just a touch to bring out all those sweet and warm flavors.
- Baking powder and baking soda: These help your bread rise nice and fluffy without being dense.
- Ground cinnamon: Adds that warm spice; feel free to add a bit more if you love cinnamon as much as I do.
- Eggs: They bind everything together and add richness.
- Vegetable oil: Keeps the bread moist without overpowering other flavors.
- White sugar: Balances the veggie flavor with sweetness; you can tweak based on your sweetness preference.
- Vanilla extract: That little touch that boosts all other flavors subtly.
- Shredded zucchini: The star of the show-make sure to shred finely and squeeze out excess moisture if it’s too watery.
- Chopped walnuts: Adds wonderful crunch and depth; optional if you or your guests have nut allergies.
Variations
I m a big fan of putting my own twist on the classic zucchini bread recipe-it keeps things exciting and lets you tailor it to your taste or dietary needs. Feel free to experiment and find what you love!
- Swap walnuts for pecans or omit nuts: My family goes crazy for pecans too, but if anyone has nut allergies, leaving them out works just fine.
- Add chocolate chips or dried fruit: I once added a handful of mini chocolate chips, and it gave a fun sweet surprise in every bite.
- Use whole wheat flour: For a heartier, nuttier flavor and added nutrition, substitute half or all the flour with whole wheat. Just be aware it changes the texture slightly.
- Cut sugar by a quarter: I ve tried reducing the sugar a bit, and you still get a sweet bread, just a little less indulgent.
How to Make Zucchini Bread Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 325°F (165°C). Lightly grease and flour two 8×4-inch loaf pans so your zucchini bread won t stick-this little step saves lots of frustration later. I ve learned over time that prepping your pans early helps the whole process flow smoother.
Step 2: Mix Dry Ingredients
Sift together the all-purpose flour, salt, baking powder, baking soda, and cinnamon in a large bowl. Sifting does wonders here: it prevents lumps and evenly distributes the leavening agents, ensuring your bread rises beautifully and bakes evenly.
Step 3: Beat Wet Ingredients
In a separate large bowl, beat the eggs, vegetable oil, sugar, and vanilla extract with an electric mixer until everything s well combined and slightly fluffy. When I first tried this, I underestimated how well mixing these ingredients first helps create an even, smooth batter.
Step 4: Combine and Fold in Zucchini and Nuts
Gradually add the dry ingredients to the wet mixture and beat until just combined-don t overmix or your bread can turn dense. Then stir in the shredded zucchini and chopped walnuts gently but thoroughly. I discovered this trick when I first made it: tossing the nuts with a little flour before adding keeps them evenly suspended in the batter.
Step 5: Bake and Cool
Pour the batter evenly into your prepared pans, then bake for 40 to 60 minutes, testing doneness with a toothpick or cake tester poked in the center-it should come out clean or with just a few moist crumbs. Cool the loaves in the pans on a wire rack for about 20 minutes, then loosen edges with a knife and carefully invert onto the rack to cool completely. This cool-down time is key to prevent the bread from crumbling when sliced.
Pro Tips for Making Zucchini Bread Recipe
- Squeeze Excess Moisture: I learned that squeezing the shredded zucchini in a clean kitchen towel before adding prevents soggy bread.
- Use Fresh Ingredients: Fresh eggs and good-quality vanilla make a noticeable difference in flavor.
- Don t Overmix: Mixing just until combined keeps the bread tender and prevents toughness.
- Test Doneness Early: Ovens vary, so start checking at 40 minutes to avoid drying out your bread.
How to Serve Zucchini Bread Recipe
Garnishes
I like to keep it simple here but a light spread of softened butter or cream cheese really elevates each slice. Sometimes, I sprinkle a little extra cinnamon sugar on top right before serving for a bit of sparkle and crunch.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or tea-perfect for a mid-morning or afternoon pick-me-up. If you re serving it as part of breakfast, scrambled eggs or yogurt with fresh fruit make a balanced and delicious combo.
Creative Ways to Present
For holiday gatherings, I ve wrapped individual slices in parchment paper tied with twine for easy gifting or party favors. Another time, I served it with a drizzle of warm, cinnamon-spiked honey for a little indulgence that wowed my guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I wrap the loaves tightly in plastic wrap and store them in an airtight container at room temperature. They stay fresh for about 3 to 4 days, which is perfect because they tend to disappear that quickly!
Freezing
I usually slice the bread before freezing and wrap each piece individually in plastic wrap, then place them in a freezer bag. This method lets me grab a slice or two whenever the craving hits, and they thaw quickly at room temperature or in the microwave.
Reheating
Reheat slices gently in the microwave for about 15-20 seconds or toast them for a warm, slightly crisp texture. This little trick revives that fresh-baked feeling and is especially delightful with a dab of butter.
FAQs
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Can I use yellow squash instead of zucchini in the bread?
Absolutely! Yellow squash can be substituted 1:1 with zucchini. It has a similar texture and moisture content, so your loaf will still come out moist and delicious.
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Do I need to peel the zucchini before shredding?
No need to peel-it actually adds a lovely speckled color and nutrients. Just make sure you shred it finely and squeeze out excess moisture to avoid soggy bread.
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Can I make this zucchini bread recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free baking blend that contains xanthan gum. Keep in mind baking times might vary slightly, so check your bread a bit earlier.
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How long does zucchini bread last?
At room temperature, it lasts 3 to 4 days when wrapped properly. Refrigerating can extend it to about a week but might slightly dry out the texture, so reheat gently before serving.
Final Thoughts
This zucchini bread recipe holds a special place in my heart because it s reliable, easy, and downright delicious every single time. I love sharing it with friends who ve never tried zucchini baked into bread-most are surprised by how tender and flavorful it is! Give this recipe a go, and I promise you ll be reaching for zucchini bread whenever those extra zucchinis start stacking up. Happy baking!
Print
Zucchini Bread Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 1 hr 15 mins
- Yield: 2 (8×4-inch) loaves, about 24 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic zucchini bread recipe yields moist, flavorful loaves packed with shredded zucchini and crunchy walnuts. Perfect as a sweet breakfast treat or afternoon snack, it combines warm cinnamon spices with a tender crumb. The bread is baked to golden perfection, making it a comforting and delicious way to use fresh zucchini.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon or to taste
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
Add-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Prepare Oven and Pans: Preheat your oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to combine the leavening agents and spices evenly.
- Beat Wet Ingredients: In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract until the mixture is fully combined and slightly fluffy.
- Combine Batter: Gradually add the sifted dry ingredients to the wet mixture and beat well to form a smooth batter without lumps.
- Add Zucchini and Walnuts: Gently fold in the shredded zucchini and chopped walnuts until they are evenly distributed throughout the batter.
- Fill Pans: Pour the batter evenly into the prepared loaf pans, leveling the tops for even baking.
- Bake: Place the pans in the preheated oven and bake for 40 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool in Pans: Remove the pans from the oven and let the bread cool on a wire rack for 20 minutes inside the pans.
- Remove from Pans: Run a table knife around the edges of the loaf pans to loosen the bread. Carefully invert the loaves onto the wire rack and allow them to cool completely before slicing.
Notes
- Ensure the zucchini is well shredded but not overly wet to avoid soggy bread.
- Adjust the cinnamon amount to taste for a milder or stronger spice flavor.
- Chopped walnuts add crunch but can be substituted with pecans or omitted for a nut-free version.
- Cool the bread completely before slicing to maintain its structure.
- Store zucchini bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/24th of recipe)
- Calories: 256
- Sugar: 19g
- Sodium: 171mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: Approximately 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg
