Zucchini bread is a classic quick bread that transforms garden-fresh zucchini into a moist, tender loaf with just the right touch of sweetness. This old fashioned recipe delivers a nostalgic flavor and a soft crumb, thanks to a generous helping of shredded zucchini and a blend of warm spices. Whether you have an abundance of zucchini or simply crave a comforting homemade treat, this recipe is sure to become a family favorite.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini, unpeeled)
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil (or canola oil)
- 1/2 cup unsalted butter, melted and cooled
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
- Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather the ends, and gently squeeze out excess moisture. You don’t need to wring it completely dry—retain some moisture for a soft, moist loaf.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, combine the oil, melted butter, and sugar. Whisk until well blended and slightly creamy. Add the eggs one at a time, whisking until incorporated. Stir in the vanilla extract.
- Fold the grated zucchini into the wet mixture with a spatula, mixing just until evenly distributed.
- Add the dry ingredients to the wet ingredients in two additions, folding gently after each until just combined. Do not overmix; a few small streaks of flour are fine.
- If using, gently fold in the chopped nuts and raisins or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 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 aluminum foil after 40 minutes.
- Cool the bread in the pan for 10-15 minutes, then run a knife around the edges and remove to a wire rack to cool completely before slicing.
Tips
- Substitutions: Swap half the flour for whole wheat flour for a heartier loaf. You can use melted coconut oil instead of vegetable oil for subtle flavor.
- Don’t skip draining zucchini: Too much moisture can make the bread gummy. Squeeze the zucchini gently but don’t dry it out completely.
- Mix-ins: Chopped walnuts, pecans, raisins, or chocolate chips add texture and flavor. Add up to 1 1/4 cups total mix-ins without affecting baking time.
- Don’t overmix: Overmixing quick bread batter can make it tough. Stir just until the flour is incorporated.
Serving Suggestions
- Serve slices warm or at room temperature with a pat of salted butter or a smear of cream cheese for breakfast or brunch.
- Pair with a cup of coffee or tea for a cozy afternoon snack.
- For dessert, lightly toast a slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cut into cubes and serve as part of a sweet brunch board with fresh fruit and nuts.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and replace 2 tablespoons of the oil with lemon juice for a fresh citrus twist.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Check that your baking powder and soda are also gluten-free.
- Lower Sugar: Reduce the sugar to 3/4 cup for a less sweet, more breakfast-appropriate loaf.
- Vegan Option: Substitute the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes) and use all oil instead of butter.
- Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins. Bake mini loaves for 25-35 minutes and muffins for 18-22 minutes, checking with a toothpick.
Storage and Reheating
- Room Temperature: Store zucchini bread tightly wrapped or in an airtight container at room temperature for up to 3 days. Place a paper towel under and over the loaf to absorb excess moisture and keep the crust from getting soggy.
- Refrigerator: For longer storage (up to 1 week), wrap the cooled loaf in plastic wrap and refrigerate. Let slices come to room temperature or gently warm before serving.
- Freezer: Zucchini bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Warm slices in the microwave for about 10-15 seconds or toast lightly for a crisp edge.
Frequently Asked Questions
- Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin is thin, tender, and adds color and nutrients to the bread. Just wash and trim the ends before grating. - Can I use frozen grated zucchini?
Yes, you can use frozen zucchini. Thaw it fully and drain off most of the liquid. Measure after thawing and draining for accuracy, and don’t squeeze it bone dry; some moisture is needed for a moist loaf. - Why did my zucchini bread sink in the middle?
Sinking can happen if the batter was overmixed, the oven temperature was too low, or the bread was underbaked. Always check for doneness with a toothpick and avoid opening the oven door during the first 40 minutes of baking. - Can I make this recipe with yellow squash?
Yes, yellow summer squash works well as a substitute for zucchini. It has a similar mild flavor and moisture content, so you can swap it in 1:1 without changing the recipe. - How do I prevent soggy zucchini bread?
Gently squeeze excess moisture from the grated zucchini before adding it to the batter, and bake the bread until a toothpick comes out clean. Cooling completely on a wire rack also helps prevent sogginess. - Is this recipe suitable for diabetics or low sugar diets?
This recipe contains a moderate amount of sugar. You can reduce the sugar or use a cup-for-cup sugar substitute, but results may vary slightly in texture and flavor. For specific dietary needs, consult a healthcare professional or dietitian.
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