Zucchini bread is a classic quick bread that transforms humble garden zucchini into a moist, flavorful loaf perfect for breakfast or snacking. Using butter instead of oil gives this version a richer, more decadent taste, while still keeping the crumb tender. Whether you have a surplus of zucchini or are simply craving a comforting homemade treat, this recipe delivers reliable, delicious results every time.
Ingredients
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 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
- 2 cups (240g) grated zucchini (from about 2 small-medium zucchini, squeezed dry)
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- Optional: 3/4 cup (90g) chopped walnuts or pecans
- Optional: 1/2 cup (90g) chocolate chips or raisins
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy, about 1 minute. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
- Fold the grated, squeezed-dry zucchini into the wet ingredients using a spatula. Pour in the milk or buttermilk and mix until just combined.
- Add the dry ingredients to the wet mixture in two additions, mixing gently with a spatula until just incorporated. Do not overmix; a few streaks of flour are fine.
- If using, fold in the nuts, chocolate chips, or raisins.
- Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and tap the pan gently on the counter to remove air bubbles.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
- Cool the bread in the pan on a wire rack for 15–20 minutes. Use the parchment overhang to lift out the loaf and let it cool completely on the rack before slicing.
Tips
- Grate and squeeze the zucchini: Use the large holes of a box grater. After grating, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. This prevents a soggy loaf.
- Room temperature ingredients: Using room temperature eggs and milk helps the batter come together smoothly and ensures even baking.
- Substitutions: Swap half the all-purpose flour for whole wheat flour for a heartier loaf. You can also use melted coconut oil instead of butter for a dairy-free option, but the flavor will change.
- Don’t overmix: Stir the batter until just combined. Overmixing can make the bread dense and tough instead of light and tender.
Serving Suggestions
- Enjoy slices warm with a pat of salted butter for breakfast or a snack.
- Toast a slice and top with cream cheese or nut butter for added richness and protein.
- Serve alongside a cup of coffee or tea for a cozy afternoon treat.
- Use leftover slices to make French toast for a decadent weekend brunch.
Variations
- Lemon Zucchini Bread: Add the zest of 1 lemon and 2 tablespoons of lemon juice to the wet ingredients for a bright, citrusy loaf. You can also drizzle with a simple lemon glaze.
- Chocolate Zucchini Bread: Substitute 1/3 cup of the flour with unsweetened cocoa powder. Add chocolate chips for extra indulgence.
- Nutty Zucchini Bread: Increase nuts to 1 cup and add 1/4 teaspoon almond extract for a rich, nutty flavor.
- Vegan Zucchini Bread: Use melted coconut oil or vegan butter, swap the eggs for flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water), and use plant-based milk.
- Gluten-Free Zucchini Bread: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Check that your baking powder is gluten-free.
Storage and Reheating
Once completely cooled, wrap the zucchini bread tightly in plastic wrap or foil, or store in an airtight container. At room temperature, it will keep fresh for 2–3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours.
To reheat, place a slice in the microwave for 10–15 seconds or in a toaster oven at 300°F (150°C) for a few minutes until warmed through. This revives the texture and brings out the buttery flavor.
Frequently Asked Questions
- Can I use frozen grated zucchini?
- Yes, frozen grated zucchini works well in this recipe. Thaw it completely and squeeze out as much moisture as possible before measuring and adding to the batter. Excess water can make the bread too dense or soggy, so be thorough.
- Why do I need to squeeze the zucchini dry?
- Zucchini contains a lot of water, which can release during baking and create a mushy or overly moist bread. Squeezing out the liquid ensures the loaf bakes up with the right texture—moist but not wet—with a tender crumb.
- Can I make this recipe into muffins?
- Absolutely! Line a standard 12-cup muffin tin with paper liners and fill each about 2/3 full. Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean. Muffins will freeze well, too.
- Do I need to peel the zucchini?
- No, peeling is not required. The skin of zucchini is thin and tender, and it adds color and nutrients to the bread. Just wash the zucchini well before grating.
- Can I reduce the sugar?
- You can reduce the sugar by up to 1/4 cup total without significantly affecting the texture. The bread will be less sweet, but the natural sweetness of the zucchini and the richness of the butter will still shine through. If you reduce it further, the bread may be drier and less flavorful.
- Why is my zucchini bread dense or gummy?
- This usually happens if the zucchini wasn’t squeezed dry enough or if the batter was overmixed. Too much moisture or excessive stirring develops gluten, resulting in a dense loaf. Measure ingredients carefully, squeeze the zucchini well, and mix only until combined for best results.
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Zucchini Bread Recipe with Butter: Moist, Classic & Easy