Zucchini bread is a beloved classic, known for its moist crumb, subtle sweetness, and the clever way it uses up summer’s abundant zucchini. This quick bread is easy to make, perfect for breakfast, snacks, or even dessert, and is a wonderful introduction to baking with vegetables. Whether you’re trying to sneak more veggies into your diet or simply love homemade baked goods, this zucchini bread recipe delivers every time.
Ingredients
- 2 cups (250g) grated zucchini (about 2 medium zucchini, unpeeled)
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (120g) 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.
- Prepare the zucchini: Wash and dry the zucchini. Trim off the ends, then grate them using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out some (but not all) of the excess moisture. You want the zucchini damp, not dripping wet, for best texture.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix the wet ingredients: In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thickened.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in zucchini and add-ins: Gently fold in the grated zucchini until evenly distributed. If using, fold in the nuts and chocolate chips or raisins.
- Pour batter into loaf pan: Spread the batter evenly in the prepared pan. Tap the pan gently on the counter to release any large air bubbles.
- Bake: Place in the center of the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 15-20 minutes.
- Cool: 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 bread set and makes slicing easier.
- Serve: Slice and enjoy your zucchini bread plain, toasted, or with a smear of butter or cream cheese.
Tips
- Substitutions: Swap half the all-purpose flour with whole wheat flour for a heartier loaf. You can also use melted coconut oil or unsalted butter instead of vegetable oil for a different flavor profile.
- Don’t overmix: Overmixing the batter can lead to dense or tough bread. Stir until the ingredients are just combined for the best texture.
- Squeezing zucchini: Don’t squeeze out all the moisture from the zucchini—leave it a bit damp to keep your bread moist. Too dry and the bread can be crumbly.
- Make it nut-free: Simply omit the nuts or substitute with seeds such as pumpkin or sunflower if allergies are a concern.
Serving Suggestions
- Serve slices warm or at room temperature with a pat of salted butter or a dollop of cream cheese.
- Top with a drizzle of honey or maple syrup for a sweeter treat.
- Pair with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
- Use as the base for French toast—just dip slices in egg and cook on a skillet for a decadent brunch.
Variations
- Lemon Zucchini Bread: Add 2 teaspoons lemon zest and 2 tablespoons lemon juice to the wet ingredients for a citrusy twist.
- Chocolate Zucchini Bread: Mix in 1/3 cup (35g) unsweetened cocoa powder with the flour and use chocolate chips for a double-chocolate loaf.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Check that your baking powder and other add-ins are gluten-free as well.
- Vegan Zucchini Bread: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes) and use a non-dairy milk if needed.
- Spiced Zucchini Bread: Increase the cinnamon to 2 teaspoons and add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves for a warmly spiced loaf.
Storage and Reheating
Store zucchini bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices in plastic wrap and place in a freezer bag; freeze for up to 3 months. Thaw overnight at room temperature or in the refrigerator. To reheat, warm slices in the microwave for 10-15 seconds or toast lightly in a toaster oven. Avoid microwaving for too long, as this can dry out the bread.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
No, you don’t need to peel zucchini for bread. The skin is thin and softens during baking; it also adds extra color and nutrients to your bread. - Can I use frozen grated zucchini?
Yes, you can use frozen grated zucchini. Thaw it completely and squeeze out excess moisture before adding to the batter. Measure after draining, as frozen zucchini tends to release more water. - Why did my zucchini bread sink in the middle?
Sinking can be caused by underbaking, too much moisture, or overmixing the batter. Make sure to squeeze out excess water from the zucchini, do not overmix, and check for doneness with a toothpick before removing from the oven. - Can I make muffins instead of a loaf?
Absolutely! Divide the batter among lined or greased muffin tins, filling each about 3/4 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean. This recipe makes about 12 standard muffins. - Is zucchini bread healthy?
Zucchini bread offers some nutritional benefits thanks to the zucchini, which adds moisture, fiber, and vitamins. However, it still contains sugar and oil, so it’s best enjoyed in moderation as part of a balanced diet. For a lighter version, you can reduce the sugar slightly or use applesauce for part of the oil. - Can I double the recipe?
Yes, you can double the ingredients to make two loaves. Bake each loaf in its own pan and check for doneness, as baking time may be slightly longer if your oven is crowded.
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Zucchini Bread Recipe: Moist, Easy, and Full of Flavor