Zucchini bread is a classic quick bread that’s beloved for its moist texture and subtle sweetness. It’s a fantastic way to use up surplus garden zucchini, and the mild flavor means even picky eaters enjoy it. With simple ingredients and a straightforward method, this basic zucchini bread recipe is perfect for both beginners and seasoned bakers.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup unsweetened applesauce (or use more oil for richer bread)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Prep your oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment paper for easy removal.
- Prepare the zucchini: Wash and dry the zucchini. Trim off the ends, then grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture over the sink. You should have 2 packed cups after squeezing.
- Combine the wet ingredients: In a large mixing bowl, whisk together the eggs, sugar, oil, applesauce, and vanilla extract until smooth and slightly pale.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- Combine wet and dry: Add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined—do not overmix; a few streaks of flour are okay.
- Fold in zucchini and nuts: Gently fold in the grated zucchini and nuts (if using) until evenly distributed and no dry flour remains.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent with foil during the last 15 minutes of baking.
- Cool: Remove from the oven and allow the bread to cool in the pan for 10–15 minutes. Then, run a knife around the edges and transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can swap half the all-purpose flour for whole wheat flour for a heartier loaf. Melted coconut oil works in place of vegetable oil for a hint of coconut flavor.
- Don’t skip draining the zucchini: Excess moisture can make your bread soggy. Squeeze the grated zucchini well, but don’t dry it out completely—you want some moisture for tenderness.
- Mix gently: Overmixing the batter will make the bread tough. Stir only until ingredients are just combined.
- Check for doneness: Ovens vary. Test with a toothpick in the center; if it comes out wet, bake a little longer, checking every 5 minutes.
Serving Suggestions
- Serve slices warm with a pat of butter or cream cheese for a comforting breakfast or snack.
- Pair with coffee or tea for an afternoon treat.
- Toast leftover slices and top with honey or nut butter for a quick, satisfying bite.
- For dessert, try serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations
- Chocolate Chip Zucchini Bread: Stir in 3/4 cup semisweet chocolate chips with the zucchini for a more decadent treat.
- Lemon Zucchini Bread: Add 1 tablespoon grated lemon zest and 2 tablespoons lemon juice to the wet ingredients for a bright citrus flavor.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Check package directions for any specific recommendations.
- Vegan: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), and use dairy-free yogurt or applesauce for added moisture.
- Spiced: Add 1/2 teaspoon ground ginger or allspice for extra warmth.
Storage and Reheating
Let the bread cool completely before storing. Wrap tightly in plastic wrap or foil, or place in an airtight container. Store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—bring to room temperature before serving for best texture. To freeze, wrap the loaf or individual slices in plastic wrap and then in foil or a freezer bag; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. To reheat, warm slices in a toaster oven or microwave for 10–20 seconds until just heated through.
Frequently Asked Questions
- Can I use frozen zucchini for zucchini bread?
- Yes, you can use frozen grated zucchini. Thaw it completely and drain off excess water, then squeeze out as much moisture as possible with a towel before adding it to your batter. The final quantity should still be 2 cups after squeezing.
- Do I need to peel the zucchini?
- No, peeling isn’t necessary. The skin is tender and contains nutrients, plus it adds a nice color fleck to the finished bread. Just wash the zucchini well before grating.
- Why did my zucchini bread sink in the middle?
- This can happen if the batter is overmixed, if the bread is underbaked, or if there’s too much moisture (from not draining zucchini enough). Always check for doneness with a toothpick and avoid opening the oven frequently during baking.
- Can I make zucchini bread into muffins?
- Absolutely! Divide the batter evenly among lined muffin cups (about 2/3 full). Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. This recipe yields about 12 standard muffins.
- Is zucchini bread supposed to be sweet?
- Classic zucchini bread is mildly sweet, but not as sugary as cake. You can adjust the sugar by 1/4 cup up or down depending on your preference without affecting the texture too much.
- How do I prevent nuts or chocolate chips from sinking?
- Toss nuts or chocolate chips with a tablespoon of flour before folding them into the batter. This helps suspend them throughout the bread instead of sinking to the bottom as it bakes.
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