Zucchini bread is a classic quick bread that’s moist, slightly sweet, and a great way to use up extra zucchini. This easy zucchini bread recipe is perfect for beginners, requiring no special equipment or advanced baking skills. With simple ingredients and clear steps, you’ll have a delicious homemade loaf in just over an hour.
Ingredients
- 2 cups (260g) all-purpose flour
- 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)
- 2 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil (or canola oil)
- 1/4 cup (60g) unsweetened applesauce (or extra oil)
- 2 teaspoons pure vanilla extract
- 2 cups (250g) grated zucchini (about 1 medium-large zucchini)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat the 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 the ends and grate it on the large holes of a box grater. No need to peel. Lightly blot the grated zucchini with a paper towel to remove excess moisture, but do not squeeze it dry; you want some moisture for a tender loaf.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- Combine wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined and slightly thickened, about 1 minute. Add the oil, applesauce, and vanilla extract. Whisk again until smooth.
- Add zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Using a spatula, fold gently until just combined—do not overmix. A few streaks of flour are okay.
- Add mix-ins: If using, fold in the chopped nuts and/or chocolate chips until just incorporated.
- Pour into pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent with foil after 40 minutes.
- Cool: Remove the pan from the oven and let it cool on a wire rack for 15–20 minutes. Then, run a knife around the edges and carefully remove the bread from the pan. Let cool completely before slicing for best texture.
- Serve: Slice with a serrated knife and enjoy on its own, or with a little butter or cream cheese.
Tips
- Substitutions: You can swap half the all-purpose flour for whole wheat flour for a heartier loaf. For a dairy-free version, check your mix-ins and use oil instead of butter to grease the pan.
- Don’t overmix: Stir the batter until just combined to avoid a dense, tough bread. Overmixing develops gluten and makes the loaf less tender.
- Grating zucchini: There’s no need to peel the zucchini; the skin is thin and nutritious. Lightly blot, but don’t wring out all the moisture—this keeps the bread moist.
- Storage: Zucchini bread stays fresh at room temperature for a couple of days, but keep it tightly wrapped to prevent drying out.
Serving Suggestions
- Breakfast: Serve a thick slice with a smear of cream cheese or butter alongside coffee or tea.
- Snack: Enjoy at room temperature as a midday treat or pack in lunchboxes.
- Dessert: Warm a slice slightly and top with a scoop of vanilla ice cream or a drizzle of honey for a simple dessert.
- Brunch: Pair with fresh berries, yogurt, and eggs for a balanced brunch spread.
Variations
- Lemon zucchini bread: Add 1 tablespoon of lemon zest and replace half the vanilla with lemon extract for a bright, citrusy flavor.
- Chocolate zucchini bread: Replace 1/4 cup of flour with unsweetened cocoa powder and increase chocolate chips to 3/4 cup.
- Vegan zucchini bread: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested for 5 minutes) instead of eggs, and increase applesauce to 1/2 cup if omitting eggs entirely.
- Gluten-free zucchini bread: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Check that your baking powder and other ingredients are certified gluten-free.
- Spiced version: Add 1/4 teaspoon ground ginger and a pinch of cloves for a warmly spiced loaf.
Storage and Reheating
Counter: Store cooled zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate the bread in an airtight container for up to 1 week. Let it come to room temperature or warm slices lightly in the microwave (about 10–15 seconds) before serving for best texture.
Freezer: Zucchini bread freezes well. Wrap the completely cooled loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat slices in the microwave (10–20 seconds) or toaster oven for a freshly baked feel.
Frequently Asked Questions
-
Do I need to peel the zucchini before grating?
No, peeling is not necessary. The skin is thin and softens during baking, adding color and nutrients to the bread. Just wash the zucchini well and trim the ends before grating. -
Can I use frozen grated zucchini?
Yes, you can use frozen zucchini. Thaw it completely, then place it in a fine mesh strainer or cheesecloth and gently squeeze out some, but not all, of the excess water. Use the measured amount called for in the recipe. -
Why is my zucchini bread dense or gummy?
Overmixing the batter or using too much zucchini (or not draining it enough) can make the loaf dense or gummy. Mix just until the flour disappears, and lightly blot grated zucchini before adding to the batter. -
How do I know when the bread is done?
Insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no wet batter), the bread is done. If the top is browning too fast, tent with foil for the last 10–15 minutes. -
Can I make this recipe into muffins?
Yes! Divide the batter evenly among lined muffin tins (about 2/3 full). Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. -
Is it okay to reduce the sugar?
You can reduce the sugar by up to 1/4 cup without affecting the texture much, though the bread will be less sweet. For larger reductions, the loaf may be drier and less flavorful. Consider adding a bit more applesauce if cutting back significantly on sugar.
Related
- Zucchini Bread Without Applesauce: Easy and Delicious Guide
- Ninja Foodi 10-in-1 XL Pro Air Fry Oven Recipes & Guide
- Sally’s Dark Chocolate Cake Recipe: Moist, Rich & Easy Guide
Easy Zucchini Bread Recipe for Beginners: Step-by-Step Guide