Zucchini Bread is a moist and flavorful quick bread made with grated zucchini, cinnamon, and a touch of sweetness. This easy-to-make recipe results in a delicious loaf that’s perfect for breakfast, a snack, or a light dessert. The zucchini adds moisture and a subtle earthy flavor, making it a great way to use up extra garden zucchinis.
Why You’ll Love This Recipe
This zucchini bread is the ultimate comfort food. It’s perfectly moist and subtly spiced, with a delicate sweetness that’s not overwhelming. The grated zucchini keeps the bread soft and tender, while the cinnamon adds warmth and depth. It’s incredibly easy to make and can be enjoyed by the whole family. Plus, it’s a great way to sneak some veggies into your day!
Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- 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 Zucchini: Grate the zucchinis using a box grater or food processor. Squeeze out the excess moisture from the zucchini using a clean kitchen towel or paper towel. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Mix the Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, sugar, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the Zucchini: Fold in the grated zucchini, along with any optional ingredients like nuts, raisins, or chocolate chips, if using.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 15 minutes
Variations
- Chocolate Zucchini Bread: Add 1/2 cup of mini chocolate chips for a rich, indulgent twist.
- Vegan Zucchini Bread: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) and substitute the oil with coconut oil for a vegan-friendly version.
- Spiced Zucchini Bread: Add a pinch of nutmeg or allspice to the dry ingredients for extra warmth.
- Coconut Zucchini Bread: Stir in 1/2 cup shredded coconut for a tropical flavor.
- Gluten-Free Zucchini Bread: Replace the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store the zucchini bread in an airtight container at room temperature for up to 3 days.
- Freezing: Zucchini bread freezes well. Wrap it tightly in plastic wrap or foil and store in a freezer-safe bag for up to 3 months. To thaw, let it sit at room temperature for a few hours or overnight.
- Reheating: To warm up, slice the bread and toast it lightly in the oven or microwave for a few seconds.
FAQs
1. Do I need to peel the zucchini before grating?
No, you don’t need to peel the zucchini. The skin softens as it bakes, and it adds color to the bread.
2. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Thaw it and squeeze out as much excess water as possible before adding it to the batter.
3. How can I make zucchini bread less sweet?
Reduce the sugar by 1/4 cup or substitute with a natural sweetener like honey or maple syrup for a less sweet option.
4. Can I make this recipe without eggs?
Yes, you can substitute the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or applesauce (1/4 cup per egg).
5. Can I use a different type of oil?
Yes, you can substitute the vegetable oil with melted butter, coconut oil, or another neutral oil.
6. Can I add other fruits to the bread?
Yes, you can add 1/2 cup of dried fruit like cranberries or chopped apples for additional flavor.
7. How do I prevent the bread from being too dense?
Make sure not to overmix the batter. Mix just until combined, as overmixing can lead to a dense texture.
8. Can I double the recipe?
Yes, you can double the recipe and bake it in two loaf pans. Just increase the baking time by 5-10 minutes.
9. How do I make zucchini bread moister?
Ensure you’re using enough zucchini and squeeze out the excess water before adding it. You can also add a bit of yogurt or applesauce for extra moisture.
10. Can I make mini loaves or muffins with this recipe?
Yes, you can make mini loaves or muffins. For mini loaves, bake for 25–30 minutes; for muffins, bake for 20–25 minutes, or until a toothpick comes out clean.
Conclusion
Zucchini Bread is a wonderfully versatile, moist, and comforting treat that’s perfect for breakfast, snacks, or a light dessert. Whether you’re using up a bumper crop of zucchinis or just craving a delicious homemade loaf, this recipe delivers every time. Simple to make and incredibly delicious, it’s sure to become a family favorite!
Print
Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
Zucchini Bread is a moist and flavorful quick bread made with grated zucchini, cinnamon, and a touch of sweetness, perfect for breakfast, a snack, or light dessert.
Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (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 Zucchini: Grate the zucchinis using a box grater or food processor. Squeeze out the excess moisture from the zucchini using a clean kitchen towel or paper towel. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Mix the Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, sugar, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the Zucchini: Fold in the grated zucchini, along with any optional ingredients like nuts, raisins, or chocolate chips, if using.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Overripe zucchinis work best for this recipe as they provide more moisture.
- For a vegan version, substitute eggs with flax eggs and use coconut oil instead of vegetable oil.
- If you want to add more texture, add shredded coconut, dried fruit, or even a sprinkle of chocolate chips.
- Ensure you don’t overmix the batter, as this can make the bread dense.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
