Zucchini bread is a classic quick bread that transforms humble summer squash into a moist, tender loaf with subtle sweetness and a warm spice aroma. Thanks to grated zucchini, the bread stays soft for days, making it a perfect snack, breakfast, or dessert. Whether you have a garden full of zucchini or just picked some up at the market, this recipe is a reliable way to use them deliciously.
Ingredients
- 2 cups (250g) 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
- 2 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60g) unsweetened applesauce (or use more oil)
- 2 teaspoons vanilla extract
- 2 cups (about 250g, packed) grated zucchini (from about 2 medium zucchini)
- 3/4 cup (90g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) chocolate chips or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with nonstick spray or line with parchment paper for easy removal.
- 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 towel and squeeze out excess moisture. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly lightened in color. Whisk in the oil, applesauce, and vanilla extract until fully blended.
- Stir the grated zucchini into the wet ingredients until evenly distributed.
- Add the dry ingredients to the wet ingredients. Gently fold together with a spatula or wooden spoon just until no dry streaks remain. Do not overmix.
- If using, fold in the 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 a few moist crumbs. If the top is browning too quickly, loosely tent with foil after 40 minutes.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then turn out onto a wire rack to cool completely before slicing.
Tips
- Substitutions: You can use whole wheat flour for up to half the all-purpose flour for a heartier loaf. Applesauce can be replaced with extra oil for a richer bread, or use plain Greek yogurt for added protein.
- Don’t skip draining the zucchini: Zucchini contains a lot of water. Squeezing it out prevents the bread from becoming soggy or underbaked in the center.
- Mix-ins: Nuts and chocolate chips are optional, but add great texture and flavor. Try dried cranberries or shredded coconut for a twist.
- Overmixing: Stir until just combined. Overmixing can make the bread tough and dense.
Serving Suggestions
- Enjoy zucchini bread warm or at room temperature, plain or with a pat of butter.
- Top slices with cream cheese or nut butter for a heartier breakfast.
- Serve toasted with a drizzle of honey or maple syrup for a sweet treat.
- Pair with coffee or tea for an afternoon snack or brunch addition.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and swap half the vanilla for lemon extract. Glaze with a simple lemon icing.
- Vegan Zucchini Bread: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), and use plant-based yogurt or extra applesauce.
- Gluten-Free Zucchini Bread: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Check that your baking powder is gluten-free.
- Spiced Zucchini Bread: Add 1/4 teaspoon ground cloves and/or ginger for extra warmth.
- Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins—reduce baking time to 20-25 minutes for muffins, 30-35 minutes for mini loaves.
Storage and Reheating
Allow the bread to 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. Zucchini bread freezes well: wrap individual slices or the whole loaf tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
To reheat, warm slices in a toaster or microwave for 10-15 seconds. For a just-baked taste, toast lightly and spread with butter.
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 and tender, and it adds color and nutrients to the loaf. Simply wash well and trim the ends before grating.
- Why did my zucchini bread sink in the middle?
- Bread can sink if there is too much moisture, if it’s underbaked, or if the batter was overmixed. Always squeeze excess liquid from the zucchini, measure ingredients carefully, and bake until a toothpick comes out clean.
- Can I use frozen grated zucchini?
- Yes, frozen grated zucchini works well. Thaw it completely and squeeze out as much liquid as possible before adding to the batter. You may need to measure after draining, as frozen zucchini releases more water.
- Is zucchini bread healthy?
- Zucchini bread contains vegetables and can be made healthier by reducing sugar, using whole wheat flour, or adding nuts. However, it is still a sweet quick bread and should be enjoyed in moderation.
- Can I make zucchini bread without nuts?
- Absolutely. Nuts are optional and can be omitted or replaced with other mix-ins like chocolate chips, dried fruit, or seeds. The bread will still be moist and flavorful.
- How do I know when zucchini bread is done?
- The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden and may crack slightly. If needed, tent with foil to prevent over-browning during the last 10-15 minutes.
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Zucchini Bread Recipe: Moist, Easy, and Full of Flavor