Zucchini bread is a classic quick bread that transforms humble summer squash into a moist, lightly sweet treat. It’s a wonderful way to use up extra zucchini from the garden or market, and its tender crumb and subtle spice make it a perennial favorite. This recipe yields a reliable, delicious loaf that’s perfect for breakfast, snacks, or even dessert.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1/2 cup (120ml) neutral oil (vegetable, canola, or light olive oil)
- 1/4 cup (60g) unsweetened applesauce (or use more oil for richer bread)
- 2 teaspoons pure vanilla extract
- 2 cups (about 270g) grated zucchini, lightly packed (from 1–2 medium zucchini)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (85g) semi-sweet chocolate chips or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt until well combined. Set aside.
- In a large bowl, beat the eggs with the granulated sugar and brown sugar until light and slightly frothy, about 1 minute.
- Add the oil, applesauce, and vanilla extract to the egg mixture. Whisk until fully incorporated.
- Gently fold in the grated zucchini using a spatula. If your zucchini is very watery, lightly blot it with a paper towel, but do not squeeze it completely dry; the moisture is key for a tender loaf.
- Add the dry ingredients to the wet mixture in two additions, stirring gently until just combined. Be careful not to overmix; a few streaks of flour are okay.
- If using, fold in the chopped nuts and chocolate chips or raisins.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly, tent loosely with foil during the last 15 minutes.
- Let the bread cool in the pan for 10–15 minutes, then carefully transfer to a wire rack to cool completely before slicing. This helps the loaf set and prevents crumbling.
Tips
- Substitutions: Whole wheat flour can replace up to half the all-purpose flour for a heartier loaf. Coconut oil or melted butter can substitute for vegetable oil for different flavors.
- Zucchini Prep: No need to peel the zucchini; the skin is tender and adds color. Remove large seeds if your zucchini is oversized, but for small to medium squash, just trim and grate.
- Don’t Overmix: Over-stirring can make the bread tough. Mix just until the flour disappears for a tender crumb.
- Storage: Zucchini bread stays moist for days. Store at room temperature for up to 3 days, or refrigerate for up to a week.
Serving Suggestions
- Enjoy slices warm with a pat of butter or cream cheese for breakfast or a snack.
- Spread with nut butter (like almond or peanut) for added protein and richness.
- Toast thick slices and top with a drizzle of honey for a simple dessert.
- Pair with a hot cup of coffee or tea for a cozy afternoon treat.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the wet ingredients. Omit the nutmeg for a brighter flavor.
- Double Chocolate: Add 1/3 cup (30g) unsweetened cocoa powder to the dry ingredients and increase sugar by 2 tablespoons. Stir in chocolate chips for a rich dessert loaf.
- Vegan Option: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit 5 minutes) and use dairy-free chocolate chips.
- Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking. Check for doneness as baking times may vary slightly.
Storage and Reheating
Allow zucchini bread to cool completely before storing to prevent condensation and sogginess. Wrap the loaf tightly in plastic wrap or aluminum foil, or place slices in an airtight container.
- Room Temperature: Store for up to 3 days in a cool, dry place.
- Refrigerator: Keeps well for up to 7 days. Bring to room temperature or gently warm before serving for best texture.
- Freezer: Zucchini bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. For quick thawing, microwave slices for 20–30 seconds.
- Reheating: Toast slices in a toaster oven or regular oven at 300°F (150°C) for 5–7 minutes, or microwave briefly until just warm.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
There’s no need to peel zucchini for bread. The skin is thin, tender, and contains nutrients and color that add to the finished loaf. Just wash the zucchini well and trim the ends before grating. - How do I prevent soggy or dense zucchini bread?
Soggy bread is usually caused by excess liquid. After grating the zucchini, if it seems very wet, gently blot it with paper towels but do not squeeze it completely dry—some moisture is necessary for a tender loaf. Also, make sure to measure the flour accurately (spoon and level) and avoid overmixing the batter. - Can I make muffins with this recipe?
Yes! This batter works well for muffins. Line a standard muffin pan and fill cups 2/3 full. Bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick comes out clean. Expect about 12 standard muffins from one batch. - My bread sank in the middle. What went wrong?
Bread may sink if it’s underbaked, if the batter is too wet, or if there’s too much leavening. Always test doneness with a toothpick in the center. If using very large zucchini, remove seeds, which can add extra water. Measure baking soda and baking powder carefully and avoid opening the oven door too early. - Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to 1/3 for a less sweet loaf. Keep in mind this may slightly affect texture and browning. Alternatively, substitute part of the sugar with honey or maple syrup, but reduce the applesauce or oil slightly to compensate for added liquid. - Is zucchini bread healthy?
Zucchini bread does include vegetables and can be made healthier with whole grain flour, less sugar, and heart-healthy oils. However, it’s still a sweet quick bread and should be enjoyed in moderation as part of a balanced diet.
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