Zucchini bread is a classic quick bread that transforms humble summer squash into a moist, sweet loaf perfect for breakfast, snacks, or dessert. Its subtle flavor and tender crumb make it a favorite for using up extra zucchini, and it comes together with simple pantry staples. Whether you’re a baking beginner or an experienced cook, this recipe video will walk you through every step for perfect results.
Ingredients
- 2 cups (250g) grated zucchini (about 2 medium zucchini, unpeeled)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) chocolate chips or raisins (optional)
Instructions
- Prep and Preheat: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
- Grate the Zucchini: Wash and dry the zucchini. Trim the ends and grate using the large holes of a box grater. Measure 2 cups, lightly packed. If the zucchini seems very wet, place it in a clean kitchen towel and gently squeeze out excess moisture, but don’t dry it completely.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined and slightly creamy.
- Add Zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together until well mixed.
- Combine Wet and Dry: Add the dry ingredients to the zucchini mixture. Stir gently with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix.
- Fold in Add-Ins: Gently fold in the nuts and chocolate chips or raisins, if using.
- Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan on the counter to remove air bubbles.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then carefully lift it out and transfer to a wire rack to cool completely before slicing.
Tips
- Substitute Flours: You can use half whole wheat flour for a nuttier taste and more fiber. Don’t substitute all the flour with whole wheat or almond flour, as the texture may become dense.
- Oil Options: Any neutral oil (like canola, sunflower, or avocado oil) works. For a richer flavor, try melted coconut oil or even melted butter.
- Don’t Overmix: Stir just until the flour disappears. Overmixing can make your bread tough instead of tender.
- Moisture Matters: Don’t squeeze all the liquid from the zucchini—some moisture is needed for a soft crumb. Only remove excess if it’s dripping wet.
Serving Suggestions
- Enjoy warm slices with a pat of butter or cream cheese.
- Serve toasted with a drizzle of honey for breakfast.
- Pair with coffee or tea for an afternoon snack.
- Top with a scoop of vanilla ice cream for an easy dessert.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon of lemon zest and swap half the vanilla for lemon extract for a citrusy twist.
- Chocolate Zucchini Bread: Stir in 1/4 cup unsweetened cocoa powder and increase sugar by 2 tablespoons for a rich chocolate loaf.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour (ensure it contains xanthan gum for structure).
- Vegan Zucchini Bread: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested for 5 minutes) and use plant-based oil.
Storage and Reheating
Let the zucchini bread cool completely before storing. Wrap tightly in plastic wrap or foil and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap and then in foil, and 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 oven or microwave for 10-20 seconds until just heated through. Avoid overheating, which can dry out the bread.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel zucchini. The skin is thin and softens during baking, adding color and nutrients without affecting texture.
- Can I make zucchini bread muffins instead of a loaf?
- Yes! Divide the batter among lined muffin tins, filling each about 2/3 full. Bake at 350°F (177°C) for 18-22 minutes, or until a toothpick comes out clean.
- Why is my zucchini bread gummy or dense in the middle?
- This is often due to underbaking or too much moisture in the zucchini. Make sure to check for doneness with a toothpick and squeeze out excess liquid if your zucchini is very watery.
- Can I reduce the sugar in this recipe?
- Yes, you can reduce the sugar by up to 1/3 for a less sweet bread. The texture may be slightly less tender, but it will still work well.
- What’s the best way to grate zucchini for bread?
- Use the large holes of a box grater for best texture. Avoid using a food processor, which can turn zucchini into mush and make the bread too wet.
- How do I know when zucchini bread is fully baked?
- Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. If there’s wet batter, bake for another 5-10 minutes, checking often.
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