Zucchini Bread is a moist, slightly sweet loaf that’s perfect for breakfast, a snack, or dessert. With its subtle hint of cinnamon and a rich, tender crumb, it’s a fantastic way to use up an abundance of summer zucchini. Whether you enjoy it plain, with a smear of butter, or sprinkled with powdered sugar, this classic recipe is a crowd-pleaser every time.
Ingredients
To make one 9×5-inch loaf of zucchini bread:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- Optional mix-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips
Instructions
1. Prepare the Oven and 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.
2. Grate and Prep the Zucchini
Grate the zucchini using the large holes of a box grater. Place it in a clean kitchen towel and gently squeeze out any excess moisture. Set aside.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Mix Wet Ingredients
In a large mixing bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Fold in the Zucchini and Mix-Ins
Gently fold the grated zucchini into the batter. If using mix-ins like nuts or chocolate chips, fold them in as well.
7. Pour into Pan
Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
9. Cool and Serve
Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips for Perfect Zucchini Bread
- Don’t Overmix: Overmixing can make the bread dense. Stir just until the ingredients are combined.
- Use Fresh Zucchini: Freshly grated zucchini provides the best flavor and texture.
- Adjust Sweetness: Reduce the sugar slightly if you prefer a less sweet loaf.
- Squeeze the Zucchini: Removing excess moisture ensures the bread isn’t too wet.
- Spice It Up: Add a pinch of ground ginger or cardamom for extra warmth.
Storage Instructions
Room Temperature
Store zucchini bread in an airtight container at room temperature for up to 3 days.
Refrigerator
For longer storage, wrap the bread in plastic wrap or foil and refrigerate for up to 1 week.
Freezer
Zucchini bread freezes beautifully! Wrap the loaf (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Variations
- Healthy Zucchini Bread: Substitute half the flour with whole wheat flour and reduce the sugar by 1/4 cup.
- Gluten-Free Zucchini Bread: Use a gluten-free all-purpose flour blend.
- Chocolate Zucchini Bread: Add 1/4 cup cocoa powder to the dry ingredients and fold in chocolate chips.
- Citrus Twist: Add the zest of one orange or lemon for a bright flavor.
- Vegan Zucchini Bread: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based oil.
Nutrition Details
- Serving Size: 1 slice (1/10 of the loaf)
- Calories: ~200
- Protein: ~3g
- Carbohydrates: ~27g
- Fat: ~9g
- Fiber: ~1g
- Sugar: ~15g
Note: Nutrition values are approximate and will vary depending on specific ingredients used.
FAQ
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out the excess moisture before using.
Why is my zucchini bread soggy?
This could be due to excess moisture in the zucchini or underbaking. Be sure to squeeze the zucchini well and bake until a toothpick comes out clean.
Can I make muffins with this recipe?
Absolutely! Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
What other mix-ins can I add?
Try dried cranberries, shredded coconut, or a swirl of cream cheese for variety.
Do I need to peel the zucchini?
No, the skin is tender and adds texture and color to the bread.
Zucchini Bread is a versatile, crowd-pleasing loaf that’s as easy to make as it is to devour. Bake one today and savor the homemade goodness! 🥒🍞