Zucchini bread is a beloved classic for a reason: it’s moist, lightly sweet, and packed with tender shreds of fresh zucchini. This simply easy zucchini bread recipe is perfect for both beginners and seasoned bakers, delivering a delicious, fuss-free loaf every time. With minimal prep and no fancy equipment required, you’ll soon have a homemade treat that’s ideal for breakfast, snacks, or even dessert.
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) brown sugar, packed
- 1/2 cup (120ml) vegetable oil (or canola oil)
- 1/4 cup (60g) unsweetened applesauce (or substitute with more oil)
- 2 teaspoons pure vanilla extract
- 2 cups (about 270g) shredded zucchini (from 2 medium zucchinis)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (85g) chocolate chips or raisins (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Shred the zucchini: Wash and trim the ends from the zucchini. Grate using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture—don’t dry it out completely, just remove the extra liquid.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined and slightly thickened. Add the oil, applesauce, and vanilla extract, whisking until smooth.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined—do not overmix.
- Add zucchini and mix-ins: Fold in the shredded zucchini, and if using, the nuts and chocolate chips or raisins. Stir just until evenly distributed.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake: Bake 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 with aluminum foil after 40 minutes.
- Cool: Place the pan on a wire rack and let the bread cool in the pan for 15-20 minutes. Remove the bread from the pan and allow to cool completely before slicing for best texture.
Tips
- Substitutions: You can swap half the all-purpose flour for whole wheat flour for a heartier loaf. For a dairy-free version, ensure your chocolate chips (if using) are dairy-free.
- Don’t skip squeezing the zucchini: Too much moisture will make your bread gummy or cause it to sink in the middle. Gently squeeze, but don’t wring out every drop—the bread needs some moisture.
- Mix just until combined: Overmixing can lead to a dense or tough bread. Stir gently and stop as soon as the flour disappears.
- Storage: Zucchini bread stays moist for days, but let it cool completely before storing to prevent sogginess.
Serving Suggestions
- Enjoy a warm slice plain or with a light smear of butter or cream cheese.
- Top with a drizzle of honey for extra sweetness.
- Pair with a cup of coffee or tea for a cozy breakfast or snack.
- Use thick slices for French toast or bread pudding for a creative twist.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the wet ingredients for a fresh, citrusy flavor.
- Chocolate Zucchini Bread: Replace 1/4 cup (30g) of flour with unsweetened cocoa powder and use chocolate chips for a double-chocolate treat.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend, ensuring it contains xanthan gum for structure.
- Nut-Free: Omit nuts and try adding dried cranberries, chopped dates, or sunflower seeds for extra texture.
- Spiced Up: Add 1/4 teaspoon ground ginger or allspice for deeper spice notes.
Storage and Reheating
- Room Temperature: Store cooled zucchini bread tightly wrapped in plastic wrap or in an airtight container for up to 3 days.
- Refrigeration: For longer storage, refrigerate for up to 1 week. Bring slices to room temperature or briefly microwave (10-15 seconds) before serving for best texture.
- Freezing: Zucchini bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel the zucchini—the skin is thin, tender, and adds extra color and nutrients to the bread. Just wash and trim the ends before grating.
- Can I use frozen shredded zucchini?
- Yes, you can use frozen shredded zucchini. Thaw it completely and squeeze out as much excess moisture as possible before adding to the batter. Measure after draining to ensure you have the right amount.
- Why did my zucchini bread sink in the middle?
- This usually happens due to too much moisture (not squeezing the zucchini enough), underbaking, or overmixing the batter. Be sure to check for doneness with a toothpick and let the bread cool gradually.
- Can I make muffins with this recipe?
- Absolutely! Divide the batter among lined muffin cups, filling each about 2/3 full. Bake at 350°F (177°C) for 18-22 minutes, or until a toothpick comes out clean.
- Is this recipe sweet enough for dessert?
- This zucchini bread is lightly sweet, making it versatile for breakfast or snacks. If you prefer a sweeter loaf for dessert, increase the sugar by 2-3 tablespoons, or add a simple glaze of powdered sugar and milk after baking.
- Can I double the recipe?
- Yes, you can double the ingredients to make two loaves. Mix the batter in a large bowl and divide evenly between two pans. Baking time should remain about the same, but check for doneness after 50 minutes.
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Simply Easy Zucchini Bread Recipe Anyone Can Bake