Zucchini Bread Recipe

Say hello to this zucchini bread, aka your newest favorite breakfast.

Are you drowning in a sea of garden-fresh zucchini? Or maybe you’re looking for a fun and easy quick bread recipe? 

Either way, this zucchini bread is your answer. 

Zucchini Bread 

Exceptionally moist and tender, this delightful treat boasts bits of walnuts and sweet cinnamon in every bite.

This zucchini bread isn’t just perfect for breakfast but also for an afternoon snack. I could eat it all day, every day, it’s just that irresistibly good. 

It’s a good thing it freezes well because you’ll want it around 24/7.

But let’s be clear, zucchini bread doesn’t actually taste like zucchini. It tastes more like a delectable muffin.

The zucchini simply lends moisture. Trust me, even the pickiest eaters won’t be able to resist it. 

Ingredients

• Flour: All-purpose flour is the base of most quick bread recipes, providing structure.

• Salt: A pinch enhances the bread’s flavors without making it salty.

• Leaveners: Use baking powder and baking soda as leaveners to help the zucchini bread rise nicely.

• Cinnamon: Ground cinnamon adds warmth and depth to the flavor, complementing the zucchini.

• Eggs: They ensure moisture and also bind the ingredients together.

• Oil: Opt for a neutral oil, like vegetable oil, to infuse additional moisture into the bread.

• Sugar: Use white granulated sugar for sweetness. You can also try a mix of white and brown sugars for an extra moist bread.

• Vanilla extract: A dash of vanilla extract, whether store-bought or homemade, enhances the overall flavor profile.

• Zucchini: Prepare and measure two cups of freshly grated zucchini.

• Nuts: I use walnuts, but feel free to swap them with pecans or your preferred nuts for a personalized touch.

How to Prepare Zucchini for Bread 

If you’ve never baked with zucchini before, don’t worry! There’s nothing to it.

Here’s what you need to know:

1. Select firm zucchini. Softness often means it’s past its prime.

2. Trim the zucchini at both ends. There’s no need to peel it, as the skin is nutritious and gets tender during baking.

3. Grate the zucchini with a box grater, food processor, stand mixer attachment, or a fork. Grate it over a bowl or cutting board to get as much as possible.

4. Measure the zucchini. One large or two small zucchini will yield approximately 2 cups when grated.

5. Deseed larger zucchini: For large zucchini, remove the seeds, as they can be tough and bitter. 

How to Make Zucchini Bread 

If you’ve made any quick bread recipes, this will be a breeze. If not, it’s still super easy.

Just follow these steps:

1. Preheat the oven to 325 degrees Fahrenheit and grease 2 loaf pans. Line them with parchment for easy removal.

2. Combine the wet and dry ingredients separately. This ensures the leavening agents are evenly distributed, and the eggs are well blended.

3. Make the batter. Mix the wet and dry very gently. Stop as soon as you no longer see streaks of dry ingredients and gently mix in the zucchini and walnuts.

4. Bake, cool, and serve! Bake the loaf for 40 to 60 minutes or until a toothpick inserted into the center comes out clean. Let them cool, and then enjoy!

Tips for the Best Zucchini Bread

My top tip has already been mentioned: don’t overmix the batter! I suggest mixing this by hand with a wooden spoon or spatula.

Other than that, here are a few more tips to ensure your zucchini bread is top-notch:

• Use room-temperature ingredients. Take the eggs out of the fridge 30 minutes before you use them, or warm them in lukewarm water.

• Avoid over-baking. Use a toothpick to check for doneness. It should come out clean. Start checking 10 minutes before the recommended time.

• Customize your zucchini bread. Add pecans, dried cranberries, or chocolate chips. Experiment by swapping cinnamon for pumpkin pie spice or adding nutmeg.

• Make it keto-friendly. Substitute regular flour with almond flour and sugar with Stevia.

How to Store & Freeze 

Got leftovers? No worries. This bread keeps really well – so feel free to make double!

To Store: Wrap cold leftovers in plastic and place them in an airtight container for 4-5 days. Or keep them in the fridge for 6-5 days.

To Freeze: Double-wrap the completely cooled zucchini loaf or slices with plastic wrap and aluminum foil. Freeze for up to 3 months.

If you make double, I suggest freezing slices. That way, you can pull out as many as you need when the craving hits.

Just let them thaw at room temp for 20-30 minutes. Then, microwave them for 10-15 seconds to soften them up.

More Quick Bread Recipes You’ll Love

Banana Zucchini Bread
Downeast Maine Pumpkin Bread
Apple Fritter Bread
Oatmeal Banana Bread