Zucchini bread is a beloved classic that transforms humble garden zucchini into a moist, flavorful loaf perfect for breakfast, snacking, or dessert. With its tender crumb, subtle sweetness, and gentle spice, this homemade zucchini bread is easy to make and comes together with simple ingredients you likely already have in your kitchen. Whether you have an abundance of summer squash or just crave a comforting, bakery-style treat, this recipe delivers every time.
Ingredients
- 2 cups (250g) grated zucchini (about 2 medium zucchini)
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Wash and trim the ends off the zucchini. Grate the zucchini using the large holes of a box grater. No need to peel. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture. Measure out 2 cups after draining.
- In a large mixing bowl, whisk together the eggs, sugar, and oil until smooth and slightly thickened, about 1-2 minutes. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and stir gently until almost combined. Do not overmix.
- Fold in the grated zucchini, mixing until evenly distributed. If using, fold in the nuts and/or chocolate chips.
- 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 just a few moist crumbs (but no wet batter). If the top starts to brown too quickly, tent loosely with foil after 40 minutes.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then, run a knife around the edges and carefully transfer the loaf to a wire rack to cool completely before slicing.
Tips
- Substitutions: Swap half the all-purpose flour for whole wheat flour for a heartier loaf. You can also use melted butter instead of oil for a richer flavor.
- Don’t skip draining: Zucchini holds a lot of water. Squeeze out excess moisture after grating to avoid soggy bread.
- Mix-ins: Add up to 1 cup total of chopped nuts, chocolate chips, or dried fruit. Don’t overload or the loaf may become dense.
- Common mistake: Overmixing will make the bread tough. Stir just until the flour disappears for the best texture.
Serving Suggestions
- Enjoy slices warm with a pat of butter or cream cheese for breakfast.
- Pair with a hot cup of coffee or tea for an afternoon snack.
- Toast slices lightly and drizzle with honey for a simple dessert.
- Top with a scoop of vanilla ice cream and a sprinkle of cinnamon for a cozy after-dinner treat.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter. Omit the cinnamon and nutmeg for a fresh, citrusy twist.
- Vegan Zucchini Bread: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested for 5 minutes) and substitute plant-based oil and dairy-free chocolate chips if desired.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Check that your baking powder and other mix-ins are gluten-free.
- Double Chocolate: Add 1/3 cup unsweetened cocoa powder to the dry ingredients and use chocolate chips for a rich, chocolatey loaf.
- Mini Loaves or Muffins: Divide batter among mini loaf pans or a muffin tin. Adjust bake time: 20-25 minutes for muffins, 30-35 minutes for mini loaves.
Storage and Reheating
Allow the zucchini bread to cool completely before storing. Wrap the loaf tightly in plastic wrap or aluminum foil, or place in an airtight container. Store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, though the texture is best at room temperature.
To freeze, wrap the cooled loaf (or individual slices) tightly in plastic and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours before serving. To reheat, warm slices in the microwave for 10-15 seconds or toast lightly for a crisp edge.
Frequently Asked Questions
- Can I use frozen zucchini?
Yes, you can use frozen grated zucchini. Thaw completely and drain excess liquid before measuring and adding to the batter. Be sure to squeeze out as much moisture as possible to avoid a soggy loaf. - Why is my zucchini bread dense or gummy?
This is usually due to excess moisture or overmixing. Always squeeze the grated zucchini well, and mix the batter just until combined. Too much flour can also cause density, so measure carefully and spoon flour into your measuring cup before leveling off. - Do I need to peel the zucchini?
No, there’s no need to peel zucchini for bread. The skin is thin and softens during baking, adding color and nutrients without affecting texture. - Can I reduce the sugar?
Yes, you can reduce the sugar by up to 1/3 for a less sweet loaf. Keep in mind this may slightly affect the texture and browning. You can also experiment with coconut sugar or a mix of brown and white sugars for different flavors. - Can I make this recipe into muffins?
Absolutely! Divide the batter among a lined standard muffin tin. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. - How do I know when zucchini bread is done?
The bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly but the center is not set, tent with foil and continue baking until finished.
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