Zucchini bread is a classic quick bread that transforms humble summer squash into a moist, lightly sweet treat. It’s beloved for its tender crumb and subtle spice, making it a perfect way to use up garden zucchini. Whether enjoyed for breakfast, as a snack, or with afternoon tea, this recipe delivers consistently delicious results.
Ingredients
- 2 cups (260g) grated zucchini (about 2 medium zucchini)
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 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)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (85g) chocolate chips or raisins (optional)
Instructions
- Prep your ingredients: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Grate the zucchini: Wash and trim the ends off the zucchini. Grate them using the large holes of a box grater. Do not peel the zucchini; the skin adds color and nutrients. Lightly squeeze the grated zucchini over the sink to remove excess moisture, but don’t wring it dry—you want some moisture for a tender loaf. Measure 2 cups after squeezing.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, and oil until well combined and slightly pale. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- Combine wet and dry: Add the dry ingredients to the wet mixture. Gently fold with a spatula or wooden spoon until just combined—do not overmix.
- Add zucchini and extras: Fold in the grated zucchini and, if using, nuts and chocolate chips or raisins. Mix just until evenly distributed.
- Bake: 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 browns too quickly, tent loosely with foil for the last 15 minutes.
- Cool: Remove the pan from the oven and let the bread cool in the pan for 10–15 minutes. Then transfer the loaf to a wire rack to cool completely before slicing. This helps prevent a gummy texture.
Tips
- Flour alternatives: You can substitute up to half the all-purpose flour with whole wheat flour for a heartier loaf. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Sweetener swaps: Brown sugar can be used in place of granulated sugar for a deeper flavor. For less sweetness, reduce sugar to 3/4 cup.
- Don’t overmix: Overmixing the batter can make the bread tough. Stir just until the flour disappears.
- Moisture management: Zucchini varies in water content. If your batter looks very runny, add 2–3 extra tablespoons of flour.
Serving Suggestions
- Enjoy slices plain or lightly buttered for breakfast or a snack.
- Serve with cream cheese or mascarpone for a creamy touch.
- Pair with coffee or black tea for a cozy afternoon treat.
- Toast slices and drizzle with honey for extra sweetness.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and replace 2 tablespoons of oil with fresh lemon juice. Glaze with a simple lemon icing after cooling.
- Chocolate Zucchini Bread: Add 1/4 cup unsweetened cocoa powder to the dry ingredients and increase sugar to 1 1/4 cups. Use chocolate chips instead of nuts.
- Vegan Zucchini Bread: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested for 5 minutes). Use plant-based oil and non-dairy chocolate chips.
- Nut-Free: Omit nuts and add extra zucchini or chocolate chips if desired.
Storage and Reheating
Once completely cool, wrap zucchini bread tightly in plastic wrap or foil. Store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the loaf (or individual slices) in plastic and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. For best texture, reheat slices in the microwave for 10–15 seconds or toast lightly before serving.
Frequently Asked Questions
- Do I need to peel the zucchini?
- No, you don’t need to peel the zucchini. The skin is thin and softens during baking, adding color and nutrients to the bread.
- Why is my zucchini bread gummy or dense?
- Gummy bread often results from too much moisture or overmixing. Be sure to squeeze excess water from the grated zucchini and mix the batter just until combined. Letting the bread cool fully before slicing also helps set the crumb.
- Can I use frozen zucchini?
- Yes, frozen zucchini can be used. Thaw it completely and squeeze out as much water as possible before measuring and adding to the recipe.
- Can I make muffins with this recipe?
- Absolutely! Divide the batter between standard muffin cups (about 3/4 full) and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean. This yields about 12 muffins.
- 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’s still a sweet treat and should be enjoyed in moderation.
- Can I double this recipe?
- Yes, this recipe doubles well. Use two loaf pans and rotate them halfway through baking for even results. Be sure not to overfill the pans; batter should come no more than 2/3 up the sides.
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