Zucchini Bread

If you’re looking for a moist, flavorful, and easy-to-make bread that’s perfect for breakfast, snack time, or dessert, zucchini bread is the answer. This beloved recipe transforms fresh zucchini into a lightly spiced, tender loaf that’s packed with wholesome ingredients and a hint of natural sweetness. Whether you have an abundance of zucchini from your garden or just want to sneak some veggies into your baked goods, this zucchini bread will quickly become a staple in your baking repertoire. With simple pantry staples and a few minutes of prep, you’ll have a deliciously fragrant loaf that’s perfect for sharing or savoring on your own.

Why This Recipe Is a Must-Try

This zucchini bread recipe stands out because it balances moistness and spice perfectly, creating a tender crumb that’s not too dense or heavy. The combination of cinnamon and nutmeg offers warm, comforting flavors that complement the subtle earthiness of the zucchini. Using both granulated and light brown sugar adds depth and a slight caramel undertone. The addition of walnuts is optional but highly recommended for a delightful crunch and nutty flavor contrast. Plus, this recipe uses simple, everyday ingredients that are easy to find, making it a quick and fuss-free baking project. It’s a wonderful way to use up zucchini and create a crowd-pleasing treat that everyone will love.

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 eggs, at room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup zucchini, grated (if the zucchini is dry, add ¼ cup water)
• ½ cup walnuts, roughly chopped (optional)

How To Make Zucchini Bread

Step 1: Preheat and Prepare Your Pan

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

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.

Step 3: Combine Wet Ingredients

In a large bowl, beat the eggs until light and fluffy. Add the granulated sugar, light brown sugar, vegetable oil, and pure vanilla extract. Mix until well combined.

Step 4: Add Zucchini

Grate the zucchini using a box grater or food processor. If the zucchini seems dry, stir in ¼ cup of water to keep the bread moist. Fold the grated zucchini into the wet ingredients.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet zucchini mixture. Stir gently until just combined. Be careful not to overmix, as that can make the bread dense.

Step 6: Add Walnuts (Optional)

Fold in the roughly chopped walnuts if using. They add a lovely crunch and nutty flavor, but the bread is delicious even without them.

Step 7: Bake

Pour the batter into the prepared loaf pan, leveling the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Allow the zucchini bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Expert Tips

• Grate zucchini finely: Finely grated zucchini blends better into the batter and creates a more even texture.
• Don’t overmix: Mixing the batter until just combined keeps the bread light and tender.
• Check moisture level: Zucchini moisture varies; if your grated zucchini looks dry, add the extra ¼ cup of water to keep the bread moist.
• Room temperature eggs: Using eggs at room temperature helps them incorporate better into the batter, resulting in a smoother texture.
• Test for doneness: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, your bread is done.
• Let it cool: Cooling the bread completely before slicing prevents it from crumbling and helps the flavors develop fully.

Variations and Customizations

• Chocolate chip zucchini bread: Add ½ cup of chocolate chips for a sweet, melty surprise in every bite.
• Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free loaf.
• Spice it up: Add ½ teaspoon ground ginger or cardamom for extra warmth and complexity.
• Nut-free: Skip the walnuts or replace them with pumpkin seeds or sunflower seeds for a nut-free version.
• Citrus twist: Add a teaspoon of lemon or orange zest for a fresh, bright flavor.
• Healthier swap: Use coconut oil or olive oil instead of vegetable oil for a different flavor profile and added nutrients.

How to Store Leftovers

To keep your zucchini bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days. For longer storage, refrigerate the bread for up to a week. Before serving, bring it back to room temperature or warm it slightly in the oven or microwave. You can also freeze the bread by wrapping it well in plastic wrap and then aluminum foil; it will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.

FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the texture will be denser and the flavor slightly nuttier. You might want to use a mix of whole wheat and all-purpose flour for a lighter loaf.

Do I need to peel the zucchini before grating?

No, there’s no need to peel the zucchini. The skin softens as it bakes and adds color and nutrients to the bread.

Can I make this recipe dairy-free?

Absolutely! This recipe is naturally dairy-free since it uses vegetable oil instead of butter and no milk. Just be sure your baking powder and other ingredients don’t contain any dairy-based additives.

How can I tell if my zucchini bread is done baking?

Insert a toothpick or a thin skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for an additional 5-10 minutes and test again.

Conclusion

Zucchini bread is a timeless classic that brings together simple ingredients to create a moist, flavorful loaf perfect for any occasion. This recipe is easy enough for beginners but delicious enough to impress friends and family. With warm spices, subtle sweetness, and the freshness of zucchini, it’s a wonderful way to enjoy a wholesome treat that feels like a comforting hug in every bite. Whether you stick to the original or try one of the many variations, you’re sure to love this zucchini bread. Happy baking!