Zucchini bread is a classic quick bread that transforms humble summer squash into a sweet, moist loaf with a tender crumb. The Preppy Kitchen style focuses on balancing flavor, texture, and ease, making this recipe a reliable favorite for home bakers. Whether you’re looking to use up a bounty of garden zucchini or simply want a comforting treat, this zucchini bread delivers every time.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (packed, about 260g) grated zucchini (do not peel)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
- Prepare the zucchini: Wash the zucchini well and trim the ends. Grate the zucchini using the coarse side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture, but do not completely dry it out; some moisture keeps the bread tender. Set aside.
- Combine dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well blended. Add the eggs and vanilla extract, whisking until smooth and slightly thickened.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon until just a few streaks of flour remain (do not overmix).
- Add zucchini and mix-ins: Fold in the grated zucchini until evenly distributed. If using, gently fold in the nuts and/or chocolate chips.
- Transfer to pan and bake: Pour the batter into the prepared loaf pan and smooth the top. 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 with foil around the 40-minute mark.
- Cool: Remove the pan from the oven and let the bread cool in the pan for 10–15 minutes. Use the parchment overhang to lift the bread out and transfer it to a wire rack to cool completely.
- Slice and serve: Once fully cooled, slice the bread with a serrated knife. Enjoy plain, or with a smear of butter.
Tips
- Substitutions: Swap half the all-purpose flour for whole wheat flour for a slightly heartier loaf. You can also use melted coconut oil or light olive oil in place of vegetable oil.
- Moisture management: Don’t skip squeezing the zucchini—too much moisture can make the bread gummy. However, don’t squeeze it bone-dry, or the loaf will be dry.
- Mix-ins: Walnuts, pecans, and chocolate chips are classic, but you can also add dried cranberries or swap in orange zest for a fresh twist.
- Common mistakes: Overmixing leads to dense bread. Stir just until the ingredients are combined for a tender crumb.
Serving Suggestions
- Enjoy slices warm with a pat of salted butter or a drizzle of honey.
- Toast leftover slices and serve with cream cheese for a satisfying breakfast.
- Pair with coffee or tea as a mid-morning snack.
- Top with a dollop of Greek yogurt and fresh berries for a light dessert.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon of finely grated lemon zest and swap half the vanilla for lemon extract. A simple lemon glaze (powdered sugar + lemon juice) drizzled on top is a fresh finish.
- Vegan Zucchini Bread: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested for 5 minutes) and use dairy-free chocolate chips if desired.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and soda are certified gluten-free.
- Spiced Version: Add 1/4 teaspoon ground ginger and a pinch of cloves for a warmly spiced loaf.
- Double Chocolate: Replace 1/4 cup of the flour with unsweetened cocoa powder and increase chocolate chips for a rich treat.
Storage and Reheating
To store, let the zucchini bread cool completely, then wrap tightly in plastic wrap or place in an airtight container. At room temperature, it will keep for up to 3 days. For longer storage, refrigerate for up to 1 week, though refrigeration can make the bread a bit firmer. To freeze, wrap the whole loaf or individual slices in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
To reheat, warm slices in the microwave for 10–15 seconds, or toast lightly for added texture. If reheating a whole loaf, wrap in foil and warm in a 300°F (150°C) oven for about 10–15 minutes.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel zucchini for this bread. The skin is thin and tender; it blends seamlessly into the loaf, adds color, and provides extra nutrients.
- How do I prevent soggy zucchini bread?
- The key is to squeeze excess moisture from the grated zucchini before adding it to the batter. Be gentle—you want it slightly damp, not dry. Also, bake until a toothpick comes out clean to ensure the loaf is fully set.
- Can I make muffins instead of a loaf?
- Yes! Divide the batter among lined muffin tins, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. This recipe yields about 12 standard muffins.
- Can I use frozen grated zucchini?
- Absolutely. Thaw the frozen zucchini in a colander, then squeeze out excess moisture before measuring and adding to the batter. Frozen zucchini works well and helps reduce food waste.
- Why did my zucchini bread sink in the middle?
- Common causes include underbaking, too much moisture, or overmixing the batter. Always check doneness with a toothpick and avoid opening the oven door too early or mixing the batter excessively.
- How do I make this bread less sweet?
- You can reduce the sugar by up to 1/4 cup without affecting texture. The loaf will be less sweet but still moist and flavorful; consider omitting chocolate chips to further reduce sweetness.
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Zucchini Bread Recipe Preppy Kitchen Style: Moist, Easy & Flavorful