Zucchini bread is a classic quick bread that turns humble summer squash into a moist, tender loaf with a hint of spice and sweetness. This recipe showcases everything great about zucchini bread: it’s simple to make, loaded with flavor, and stays soft for days. Whether you’re using garden-fresh zucchini or store-bought, this loaf is sure to become a family favorite for breakfast, snacks, or dessert.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive oil)
- 1/4 cup (60g) unsweetened applesauce (or additional oil)
- 2 teaspoons pure vanilla extract
- 2 cups (about 270g) grated zucchini (from 1–2 medium zucchini), excess moisture squeezed out
- 3/4 cup (90g) chopped walnuts or pecans (optional)
- 1/2 cup (85g) semi-sweet chocolate chips (optional)
Instructions
- Prep and preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
- Grate zucchini: Wash and dry the zucchini. Trim the ends and grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove excess moisture. Measure out 2 cups packed after squeezing.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly thickened. Add the oil, applesauce, and vanilla extract; whisk until fully incorporated.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir gently with a spatula or wooden spoon until just a few streaks of flour remain. Do not overmix.
- Add zucchini and mix-ins: Fold in the grated zucchini until evenly distributed. If using, fold in chopped nuts and/or chocolate chips.
- Fill pan and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
- Cool: Let the bread cool in the pan for 15 minutes, then run a knife around the edges and lift out onto a wire rack. Cool completely before slicing for best texture.
- Serve: Slice and enjoy as is, or with a spread of butter or cream cheese.
Tips
- Don’t skip squeezing the zucchini: Removing excess moisture prevents a soggy loaf and ensures the right crumb.
- Substitutions: Swap applesauce for more oil for a richer loaf, or use whole wheat flour for half the all-purpose for a nuttier flavor. Coconut oil also works well in place of vegetable oil.
- Mix-ins: Walnuts, pecans, or chocolate chips are optional but add great texture and flavor. Dried cranberries or raisins can also be stirred in.
- Avoid overmixing: Stir the batter only until the flour is just incorporated. Overmixing causes tough, dense bread.
Serving Suggestions
- Breakfast: Toast slices and serve with a pat of butter or cream cheese and a sprinkle of cinnamon.
- Snack: Enjoy at room temperature with a cup of coffee or tea.
- Dessert: Serve warm with a scoop of vanilla ice cream or a drizzle of honey for a comforting treat.
- Gift: Wrap cooled loaves in parchment and tie with twine for a lovely homemade gift.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and swap half the vanilla extract for lemon extract. Drizzle with a simple lemon glaze after baking (mix 1/2 cup powdered sugar with 1 tablespoon fresh lemon juice).
- Vegan Zucchini Bread: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested for 5 minutes). Use plant-based oil and dairy-free chocolate chips if desired.
- Gluten-Free Zucchini Bread: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your baking powder and baking soda are gluten-free.
- Spiced Zucchini Bread: Add 1/2 teaspoon ground ginger and a pinch of cloves for extra warmth.
- Double Chocolate Zucchini Bread: Replace 1/4 cup of the flour with unsweetened cocoa powder and use chocolate chips for a rich, chocolatey loaf.
Storage and Reheating
- Room temperature: Store cooled zucchini bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. Place a paper towel in the container to absorb any excess moisture.
- Refrigeration: For longer storage (up to 1 week), refrigerate well-wrapped bread. Let come to room temperature or gently warm slices in the microwave for 10–15 seconds before serving for best texture.
- Freezing: Zucchini bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours. Warm in a low oven (300°F/150°C) for 10–15 minutes, if desired.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel zucchini for bread. The skin is thin, tender, and adds color and nutrients. Just wash and trim the ends before grating.
- Why is my zucchini bread soggy in the middle?
- This often happens if the zucchini was not squeezed dry enough or if the bread was underbaked. Be sure to remove as much moisture as possible from the grated zucchini, and check doneness with a toothpick before removing from the oven. If needed, bake for an additional 5–10 minutes, tenting with foil if the top browns too much.
- Can I reduce the sugar in this recipe?
- Yes, you can reduce the granulated sugar by up to 1/4 cup without affecting the structure, though the bread will be less sweet. You can also replace some of the sugar with honey or maple syrup, but reduce the oil or applesauce slightly to compensate for the extra liquid.
- What’s the best way to grate zucchini for bread?
- Use the large holes of a box grater for the best texture. Food processors with a grating attachment also work well, but avoid pureeing the zucchini, as this releases too much water and can make the bread dense.
- Can I make muffins instead of a loaf?
- Absolutely! Divide the batter among 12 standard muffin cups lined with papers. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.
- Is it safe to eat zucchini bread if I left it out overnight?
- If the bread was left uncovered in a cool, dry place for one night, it should be fine. However, for best freshness and to prevent mold, always store zucchini bread in an airtight container once completely cooled.
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Best Zucchini Bread Recipe Ever: Moist, Easy & Flavorful