I absolutely love sharing this zucchini bread recipe with friends because it s one of those classic treats that feels like a warm hug from the kitchen. Whenever I have an abundance of zucchini in the summer, this is my go-to recipe-it transforms humble veggies into a moist, tender loaf that everyone asks for seconds on. You ll notice how the cinnamon and walnuts add layers of cozy flavor that perfectly complement the subtle sweetness of the zucchini.
What makes this zucchini bread recipe special is how easy it is to pull together without any fancy ingredients or complicated steps. Whether you re baking for breakfast, an afternoon snack, or a simple dessert, this bread fits seamlessly into your day. Plus, you don t have to wait for zucchini season-sometimes I even grab it from the grocery store just to bake this cake-like bread that never disappoints.
Why You’ll Love This Recipe
- Moist Texture: The zucchini keeps the bread incredibly moist without being soggy.
- Simple Ingredients: You probably already have everything in your pantry and fridge!
- Perfect Balance: The cinnamon and walnuts add flavor and texture without overpowering the zucchini.
- Reliable Results: I ve tested this recipe multiple times, so you can trust it will turn out delicious every time.
Ingredients You’ll Need
Each ingredient in this zucchini bread recipe has a specific role to create that perfect loaf-light, flavorful, and textured just right. I like using fresh zucchini and real vanilla extract for the best taste, but overall these pantry staples make this recipe super approachable.
- All-purpose flour: Gives the bread structure and the right crumb.
- Baking soda: Helps the bread rise and keeps it tender.
- Baking powder: Adds extra lift for a light texture.
- Salt: Enhances all the other flavors without being salty.
- Cinnamon: Brings a warm, cozy spice that pairs beautifully with zucchini.
- Eggs: Bind the ingredients and add richness.
- Brown sugar: Adds moisture and deep sweetness.
- Granulated sugar: Balances sweetness and helps with browning.
- Vegetable oil: Keeps the bread moist and tender.
- Vanilla extract: Boosts the flavor and rounds out the sweetness.
- Grated zucchini: The star ingredient that adds moisture and subtle veggie goodness.
- Chopped walnuts: Adds crunch and a toasty nuttiness-feel free to swap for pecans if you prefer!
Variations
I love how versatile this zucchini bread recipe is-once you master the basics, you can get creative and tailor it to your tastes or dietary needs. Sometimes I swap the walnuts for chocolate chips for a sweeter twist, or add a bit of orange zest for a citrusy surprise that brightens the batter.
- Nut-free: Omit the walnuts and add extra chocolate chips or dried fruit for texture and flavor.
- Gluten-free: Try a cup-for-cup gluten-free baking flour blend-results are great and just as moist.
- Spice it up: Add a pinch of nutmeg or cloves for extra depth if you love warm spices.
- Healthier version: Substitute half the oil with unsweetened applesauce to cut fat without drying out the bread.
How to Make Zucchini Bread Recipe
Step 1: Get your pans ready and preheat
Start by preheating your oven to 350°F and prepping two 8×4-inch loaf pans. I like to line mine with parchment paper because it makes removal so much easier, but a good spray of nonstick baking spray works just as well. This little step saves you from awkward loaf sticking later, which I learned the hard way once!
Step 2: Combine your dry ingredients
Whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon in a large bowl until evenly mixed. I tend to sift my dry ingredients for the fluffiest texture, but if you’re in a rush, a good whisking will do the trick just fine. Making sure these are well blended means consistent flavor and rise throughout the loaf.
Step 3: Mix the wet ingredients and zucchini
In a medium bowl, beat the eggs with the brown and granulated sugars until smooth and a bit lightened-this step helps give your bread that tender crumb. Then, stir in the vegetable oil and vanilla extract. The magic comes when you fold in those grated zucchinis; be generous here, as they bring moisture and a subtle veggie sweetness. Remember, the zucchini should be fresh and well-drained if it’s extra watery to avoid sogginess.
Step 4: Bring it all together gently
Pour the wet mixture into the dry and stir until just combined-don’t overmix, or your bread might turn out dense. Few flour streaks left are totally fine because the zucchini adds moisture and tenderness. Lastly, fold in the chopped walnuts with a light hand so they stay chunky and add a wonderful crunch.
Step 5: Bake and cool with patience
Divide the batter evenly between your prepared pans and smooth the tops so the loaves bake evenly. Pop them into your preheated oven and bake for about 55 to 60 minutes. The best way to know it s done is by inserting a skewer: it should come out clean or with just a few moist crumbs attached. When they re out, let your loaves cool in the pan for 5 to 10 minutes before gently turning them out onto a wire rack. I know it s tempting to slice warm bread right away-but trust me, waiting at least 30 minutes means you ll get those perfect slices without a gummy texture.
Pro Tips for Making Zucchini Bread Recipe
- Drain Your Zucchini Well: I learned that squeezing excess moisture from the grated zucchini keeps the bread from being too wet or gummy.
- Don t Overmix: Mixing until just combined keeps the crumb light-overworking the batter makes it dense.
- Use Fresh Cinnamon: Freshly ground cinnamon makes a surprising difference in flavor compared to pre-ground old spice.
- Cool Before Slicing: Patience here means you avoid crumbling or gummy bread-warm bread needs time to finish setting up.
How to Serve Zucchini Bread Recipe
Garnishes
I love to keep it simple with this bread-just a spread of softened butter on a warm slice does wonders. Sometimes, if I’m feeling fancy, a light drizzle of honey or a dusting of powdered sugar brightens it up beautifully. For a brunch spread, a smear of cream cheese works perfectly too, balancing the sweetness with a bit of tang.
Side Dishes
This zucchini bread pairs amazingly well with a steaming cup of coffee or a chai tea latte for breakfast or snack time. I often serve it alongside fresh fruit, like berries or orange slices, to add some brightness and crunch. For a heartier brunch, I like it with scrambled eggs or a green salad-it feels like a little slice of comfort on the plate.
Creative Ways to Present
For special occasions, I ve served this zucchini bread sliced thin and stacked with layers of mascarpone and fresh berries to turn it into an elegant dessert. Another favorite is cutting the loaf into cubes for a zucchini bread bread pudding-totally unexpected and delicious! You can even toast slices lightly and top with ricotta and a drizzle of honey for a fancy snack.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover zucchini bread tightly in plastic wrap and keep it at room temperature for up to 3 days. If I plan to keep it longer, I store it in an airtight container in the fridge-it stays moist and fresh that way for about a week. Just make sure it s cooled completely before wrapping to avoid condensation.
Freezing
This recipe freezes beautifully. I slice the bread first, wrap the slices individually in plastic wrap, then pop them into a freezer bag. That way, I can pull out as many slices as I want without thawing the whole loaf. It stays great for up to 3 months in the freezer.
Reheating
To reheat, I microwave slices for about 15-20 seconds or toast them lightly if frozen. Adding a little butter or cream cheese afterward enhances the warmth and flavor. This quick thaw-and-warm trick revives the bread s fresh-baked texture beautifully.
FAQs
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Can I use other types of squash instead of zucchini?
Absolutely! Yellow squash or even grated carrots work well as substitutes. They add a slightly different flavor but maintain the moisture needed for a tender loaf.
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Do I have to peel the zucchini?
No need to peel the zucchini; the skin is thin and adds texture and color. Just wash well and grate it as is.
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What if my zucchini is very watery?
To prevent soggy bread, grate and then squeeze out excess moisture using a clean kitchen towel or paper towel before folding into the batter.
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Can I make this bread in a muffin tin?
Yes! Just adjust baking time to about 20-25 minutes and check for doneness with a toothpick. Muffins are a great grab-and-go option.
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How long does zucchini bread stay fresh?
Stored properly at room temperature in an airtight container, zucchini bread stays fresh for about 3 days. Refrigerating extends freshness up to a week.
Final Thoughts
This zucchini bread recipe has become a staple in my kitchen because it s not only easy but incredibly satisfying. From the first time I baked it, I knew it was a keeper-its perfect balance of flavors and tender crumb has never let me down. I really hope you give this recipe a try and enjoy it as much as my family and I do. Whether you re a seasoned baker or just starting out, it s a joyful recipe that invites you to slow down, savor simple ingredients, and bake something truly comforting.
Print
Zucchini Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 16 servings (2 loaves)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Zucchini Bread recipe combines freshly grated zucchini with warm cinnamon and crunchy walnuts to create a perfect sweet bread. Baked in loaf pans, this bread is ideal for breakfast, a snack, or dessert. The combination of brown and granulated sugars provides a balanced sweetness, while the oil keeps the crumb tender and rich.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- 3 large eggs
- 1 cup packed light or dark brown sugar (220g)
- 1/2 cup granulated sugar (100g)
- 1 cup vegetable oil (240mL)
- 4 teaspoons vanilla extract
- 3 cups grated zucchini (390g)
Add-ins
- 1 1/2 cups chopped walnuts (180g)
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Sifting is optional but recommended for even mixing.
- Combine wet ingredients: In a medium bowl, beat the eggs with the brown sugar and granulated sugar until the mixture is smooth and lightened in color. Add the vegetable oil and vanilla extract, whisking to combine thoroughly. Fold in the grated zucchini to incorporate evenly.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients bowl. Stir gently until just a few dry streaks of flour remain to avoid overmixing which can toughen the bread. Add the chopped walnuts and gently fold until no dry flour remains.
- Fill pans and bake: Divide the batter evenly between the two prepared loaf pans and spread the batter into an even layer. Bake in the preheated oven for 55 to 60 minutes or until a skewer inserted into the center comes out clean.
- Cool the bread: Allow the loaves to cool in the pans for 5 to 10 minutes, then carefully remove them from the pans and transfer to a wire cooling rack. Let cool completely before slicing.
Notes
- Zucchini bread tastes best when served warm, but it is important to let it cool for at least 30 minutes before slicing to avoid a gummy texture.
- Slicing the bread while hot can compress the crumb, so patience is key for the best texture.
- Once sliced, spreading a little softened butter on a warm slice makes a delicious treat.
Nutrition
- Serving Size: 1 slice (based on 16 slices per batch)
- Calories: 375
- Sugar: 21g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
