Zucchini Bread is a wonderfully moist and flavorful quick bread that’s perfect for using up surplus zucchini. With a hint of cinnamon and a tender crumb, this classic recipe makes a delightful snack, breakfast, or dessert. The shredded zucchini keeps the bread soft and moist, while the warm spices give it an irresistible flavor. It’s easy to make, and even picky eaters will love it—plus, it’s a great way to sneak in some veggies!
Table of Contents
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg (if using). Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Add Zucchini: Stir the grated zucchini into the wet ingredients until evenly distributed. If the zucchini has a lot of excess moisture, you can lightly press it with paper towels, but don’t remove all the moisture as it helps keep the bread soft.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread dense.
- Add Mix-Ins: If using, fold in the chopped nuts and raisins or chocolate chips.
- Pour into Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Cooking Notes and Tips
- Zucchini Prep: No need to peel the zucchini before grating it—just wash it well and grate it with the peel on for extra color and nutrients.
- Moisture Content: If your zucchini is particularly watery, you may want to lightly press it with a paper towel to remove some moisture, but don’t overdo it. The moisture is what makes the bread so tender.
- Storage: Store zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well—wrap tightly in plastic wrap and then aluminum foil before freezing.
Variations
- Chocolate Zucchini Bread: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients and fold in 1/2 cup chocolate chips for a rich, chocolatey twist.
- Lemon Zucchini Bread: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the wet ingredients for a bright citrus flavor.
- Gluten-Free Zucchini Bread: Substitute all-purpose flour with a gluten-free flour blend designed for baking to make this bread gluten-free.
Frequently Asked Questions (FAQs)
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Using all whole wheat flour may make the bread denser, so mixing the two is a good balance.
2. How do I know when the zucchini bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. Be sure to avoid over-baking, as this can make the bread dry.
3. Can I freeze zucchini bread?
Yes! Zucchini bread freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep for up to 3 months. Thaw at room temperature before serving.
4. Do I need to remove the seeds from the zucchini?
If your zucchini is large and has big seeds, you may want to scoop them out before grating. However, small to medium-sized zucchini can be grated with the seeds intact.
Zucchini Bread is a delicious, moist, and easy-to-make treat that’s perfect for any occasion. Whether you enjoy it as a quick breakfast, an afternoon snack, or a dessert, this classic recipe is a great way to use up extra zucchini and sneak some veggies into your day. The combination of warm spices and tender zucchini makes each bite a comforting delight. Give this recipe a try, and enjoy the cozy flavors of homemade zucchini bread!
