Zucchini bread is a classic quick bread that transforms humble summer squash into a moist, lightly sweet loaf. Using a bread maker streamlines the process, giving you a hands-off way to enjoy homemade zucchini bread with minimal cleanup. This recipe brings together wholesome ingredients and warm spices for a comforting treat perfect for breakfast, snacks, or dessert.
Ingredients
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Prepare the zucchini: Wash and trim the ends of the zucchini. Using a box grater or food processor, grate the zucchini (do not peel). Place the grated zucchini in a clean kitchen towel and gently squeeze to remove some excess moisture, but don’t dry it out completely—some moisture is needed for a moist loaf.
- Add wet ingredients to the bread pan: Into the bread maker pan, add the eggs, vegetable oil, vanilla extract, granulated sugar, and brown sugar. Whisk together lightly with a fork or small whisk to combine.
- Add zucchini: Add the grated, squeezed zucchini to the pan on top of the wet mixture.
- Add dry ingredients: Sprinkle the flour evenly over the wet ingredients. Add cinnamon, nutmeg, baking soda, baking powder, and salt. (If your bread maker manual recommends a specific order for quick breads, follow that guidance.)
- Add mix-ins (optional): Sprinkle the chopped nuts and raisins or chocolate chips over the flour if using.
- Select the program: Insert the bread pan into the bread maker. Select the “Quick Bread,” “Cake,” or “Bake” setting (not the yeast bread cycle). Set the crust color to “light” if your machine allows.
- Start the machine: Press start. During the initial mixing phase (usually within the first 5 minutes), use a rubber spatula to gently scrape down the sides and corners to ensure all flour is incorporated and the batter is evenly mixed. Avoid touching the paddle or interfering with the kneading mechanism.
- Bake: Let the bread maker complete the cycle. Zucchini bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (typically 1 hour to 1 hour 20 minutes, depending on your machine).
- Cool: Once the cycle is finished, use oven mitts to carefully remove the bread pan from the machine. Let the bread cool in the pan for 10-15 minutes, then run a plastic or silicone spatula around the edges and gently turn the loaf out onto a wire rack to cool completely before slicing.
Tips
- Substitutions: Applesauce can replace half the oil for a lighter loaf. Swap brown sugar for coconut sugar if desired. Use whole wheat pastry flour for added fiber, but the bread will be denser.
- Don’t Overmix: Quick bread batter should be mixed just until combined. Overmixing leads to a tough texture. Use the bread maker’s quick bread/cake cycle for minimal mixing.
- Check Doneness: Bread makers vary. If the loaf looks underdone or wet after the cycle, add 10-15 minutes on the “Bake Only” setting if available, or finish in a 325°F (165°C) oven.
- Pan Size: This recipe fits most 1.5-2 pound bread maker pans. For smaller pans, halve the recipe to prevent overflow.
Serving Suggestions
- Enjoy slices warm or at room temperature, plain or spread with cream cheese, butter, or nut butter.
- Serve with a cup of coffee or tea for a cozy breakfast or snack.
- Top with a dusting of powdered sugar or a drizzle of honey for a sweet treat.
- Pair with yogurt and fresh fruit for a balanced brunch plate.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon fresh lemon zest and substitute 2 tablespoons of the oil with lemon juice for a citrusy twist.
- Chocolate Zucchini Bread: Replace 1/4 cup of the flour with unsweetened cocoa powder and stir in chocolate chips.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. Check that your baking powder and soda are gluten-free.
- Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and left to thicken for 5 minutes) and use plant-based oil.
Storage and Reheating
Let the bread cool completely before storing. Wrap the loaf tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, slice the bread and freeze individual portions in freezer bags for up to 3 months. To reheat, microwave a slice for 10-15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes until heated through. Always check for signs of spoilage before consuming leftovers.
Frequently Asked Questions
- Can I use frozen grated zucchini?
- Yes, thaw the frozen grated zucchini in a colander, then squeeze out excess moisture before measuring and adding to the recipe. Frozen zucchini may be a bit wetter, so be sure to drain well to avoid a soggy loaf.
- Why does my bread sink in the middle?
- This can happen if there is too much moisture in the zucchini, or if the bread maker lid was opened during baking. Also, using too much baking soda or overmixing can cause the loaf to collapse. Squeeze zucchini well and measure ingredients carefully for best results.
- Can I leave out the nuts and raisins?
- Absolutely. Both are optional and can be omitted for a nut-free or plain zucchini bread. You can also substitute with seeds (like pumpkin or sunflower seeds) or chocolate chips for variety.
- How do I prevent the loaf from sticking to the bread pan?
- Most bread maker pans are nonstick, but it helps to grease the pan lightly with oil or nonstick spray before adding ingredients. Let the loaf cool for 10-15 minutes before removing to help it release easily.
- What if my bread maker doesn’t have a quick bread or cake setting?
- If your machine only has yeast bread cycles, you can mix the batter by hand or with a mixer, then use the “Bake Only” setting for about 60-70 minutes. Check for doneness with a toothpick. Avoid using the knead cycle, as quick bread batter does not require kneading or rising.
- Can I double the recipe?
- Doubling is not recommended for bread makers, as the pan may overflow and the center may not bake through. For larger batches, bake in two separate cycles or use a conventional oven with loaf pans.
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Bread Maker Zucchini Bread Recipe: Easy, Moist & Delicious