If you’re looking for a cozy, moist treat that feels like a warm hug in every bite, this Zucchini Bread Recipe is exactly what you need. Packed with the subtle sweetness of zucchini and spiced just right with cinnamon and nutmeg, this bread is delightfully tender and so versatile. It’s a perfect way to use up fresh zucchini from the garden or market and transforms simple ingredients into a loaf that’s perfect for breakfast, a snack, or even dessert. Trust me, once you try this recipe, it’ll become a beloved staple in your baking repertoire.
Ingredients You’ll Need
These simple, wholesome ingredients come together to create the perfect balance of flavor and texture in your zucchini bread. Each element plays a key role, whether adding moisture, spice, or a touch of sweetness.
- 2 cups grated zucchini: Adds natural moisture and subtle earthiness without overpowering the bread.
- 1 1/2 cups all-purpose flour: The base that gives structure to the bread, keeping it tender yet firm.
- 1/2 teaspoon baking powder: Helps your bread rise just right for a light texture.
- 1/2 teaspoon baking soda: Works with baking powder to ensure fluffiness and a pleasant crumb.
- 1/2 teaspoon salt: Balances flavors and enhances the sweetness of the zucchini.
- 1 teaspoon ground cinnamon: Infuses a warm, inviting aroma that pairs beautifully with zucchini.
- 1/4 teaspoon ground nutmeg: Adds a subtle spicy note that complements cinnamon perfectly.
- 2 large eggs: Bind ingredients together and add richness to the bread.
- 1/2 cup vegetable oil or melted butter: Keeps the bread moist and tender with each bite.
- 3/4 cup granulated sugar: Sweetens without overwhelming other flavors.
- 1/4 cup brown sugar: Adds a hint of caramel depth and enhances moisture retention.
- 1 teaspoon vanilla extract: Rounds out the flavor with a sweet, fragrant touch.
- Optional: 1/2 cup chopped walnuts or chocolate chips: For added texture and a touch of indulgence.
How to Make Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating 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. Preparing your pan ahead ensures that the bread bakes evenly and comes out with a perfect crust.
Step 2: Grate and Squeeze the Zucchini
Grate about 2 medium zucchinis until you have 2 cups. Then, using a clean kitchen towel or paper towels, gently squeeze out the excess moisture. This step is crucial to prevent your zucchini bread from becoming too soggy while keeping it wonderfully moist.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Combining these dry ingredients ensures your zucchini bread will have that warm, spicy aroma and an even rise.
Step 4: Combine Wet Ingredients
In a separate bowl, beat the eggs, then mix in the oil (or melted butter), granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy. This blend brings richness and sweetness that balances beautifully with the zucchini.
Step 5: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir gently until just combined — there’s no need to overmix here. Next, fold in the grated zucchini along with your choice of optional chopped walnuts or chocolate chips for an extra touch of delight.
Step 6: Bake Until Golden and Delicious
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The bread should have a golden crust with a soft, moist crumb inside.
Step 7: Cool Before Serving
Let your zucchini bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step prevents the bread from becoming soggy and helps it set perfectly for slicing.
How to Serve Zucchini Bread Recipe
Garnishes
Elevate your zucchini bread by topping each slice with a generous spread of creamy butter, a smear of cream cheese, or even a drizzle of honey. For the nut lovers, a sprinkle of toasted walnuts on top adds a satisfying crunch that complements the soft crumb.
Side Dishes
This zucchini bread pairs wonderfully with a hot cup of coffee or tea for a comforting breakfast or afternoon snack. For a heartier option, serve alongside a bowl of fresh fruit or a dollop of yogurt to balance the bread’s sweetness.
Creative Ways to Present
Turn this simple loaf into a party favorite by slicing it into mini bites and arranging on a platter with fresh berries and a dusting of powdered sugar. You can also spread cream cheese frosting for a quick zucchini bread cake that will wow guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful while preventing it from drying out.
Freezing
This Zucchini Bread Recipe freezes beautifully. Wrap the loaf or individual slices tightly in plastic wrap and then foil to protect from freezer burn. It can be stored in the freezer for up to 3 months, providing you with a ready-to-enjoy homemade treat anytime.
Reheating
To enjoy your zucchini bread warm, thaw frozen slices overnight in the fridge and reheat them in a toaster oven or microwave for 20 to 30 seconds. The warmth brings out the lovely aroma and soft texture, as if fresh from the oven.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Just keep in mind it might make the bread a bit denser.
Do I have to squeeze the zucchini before adding it?
Yes, squeezing out the excess moisture is important to prevent your zucchini bread from turning out too wet or gummy. A little moisture is great, but too much can affect texture.
Can I omit the nuts or chocolate chips?
Of course! The nuts and chocolate chips are optional additions that add texture and flavor, but the bread is delicious on its own with just the zucchini and spices.
How long does zucchini bread stay fresh?
Stored properly at room temperature, zucchini bread stays fresh for about 3 days. Refrigerating can extend freshness to up to a week, though it’s best enjoyed sooner for optimal moistness.
Is this zucchini bread recipe suitable for vegetarians?
Absolutely! This recipe uses no meat products and includes simple vegetarian ingredients, making it perfect for anyone following a vegetarian diet.
Final Thoughts
There’s something truly special about homemade zucchini bread: the incredible aroma filling your kitchen and the first moist, flavorful bite that keeps you coming back. This Zucchini Bread Recipe is simple to make, rewarding to share, and versatile enough to enjoy any time of day. So go ahead, grab those zucchinis, and start baking—your new favorite loaf is just a few easy steps away!
Print
Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful zucchini bread recipe is a perfect quick bread for breakfast or snack. Made with grated zucchini, warm spices like cinnamon and nutmeg, and a blend of sugars and vanilla, it yields a tender loaf that’s delicious on its own or with a spread. Optional additions like walnuts or chocolate chips add lovely texture and flavor. Easy to prepare and bake, this American classic is a crowd-pleaser that’s great for using up fresh zucchini.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 cups grated zucchini (about 2 medium)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare Zucchini: Grate the zucchini using a box grater or food processor, then squeeze out the excess moisture using a clean kitchen towel or paper towels to avoid soggy bread.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In another bowl, beat the eggs with vegetable oil (or melted butter), granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing to keep the bread tender.
- Add Zucchini and Optional Ingredients: Fold the grated zucchini into the batter along with optional chopped walnuts or chocolate chips if using, ensuring even distribution.
- Bake: 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.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing for best texture and flavor.
Notes
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour or add 2 tablespoons of flaxseed meal for extra fiber and nutrients.
- This zucchini bread freezes very well; slice and wrap tightly in plastic wrap or foil and store in a freezer-safe bag for up to 3 months.
- Be sure to squeeze out as much water as possible from the zucchini to prevent a soggy loaf.
- Use room temperature eggs and wet ingredients for better batter incorporation.
