Zucchini Bread Recipe

Zucchini bread is the ultimate treat that combines moist, tender crumb with a hint of natural sweetness. Packed with fresh zucchini, it’s a clever way to sneak in veggies while indulging in a comforting, spiced loaf. The warm aroma of cinnamon and nutmeg fills your kitchen as it bakes, promising a slice of cozy perfection in just one hour.

This recipe is a breeze to make, with only 20 minutes of prep and 40 minutes of baking. Each bite offers a delightful balance of soft texture and subtle crunch from optional walnuts or pecans. Whether enjoyed warm with a pat of butter or as a grab-and-go snack, this zucchini bread is a crowd-pleaser that feels both wholesome and indulgent.

Ingredients for Delicious Zucchini Bread

• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1½ cups cane sugar (or substitute with brown sugar for a richer flavor)
• 1 cup vegetable oil, plus extra for greasing the pans
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups grated zucchini (about 2 medium zucchinis, unpeeled and not pressed or squeezed)
• 1 cup chopped walnuts, plus extra for topping (optional: substitute with pecans or omit for nut-free)

Step-by-Step Instructions for Perfect Zucchini Bread

1. Preheat the oven to 325°F (163°C). Grease two loaf pans (8×4 or 9×5 inches) with vegetable oil.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well combined.
3. In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Add the grated zucchini and gently fold to combine.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Fold in the chopped walnuts.
5. Divide the batter evenly between the prepared loaf pans. Sprinkle additional walnuts on top for extra crunch, if desired.
6. Bake for 40 to 55 minutes, or until a toothpick inserted into the center comes out clean and the tops of the loaves spring back when lightly touched.
7. Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Store and Reheat Your Zucchini Bread

Once cooled, wrap your zucchini bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in foil for up to 3 months. To reheat, pop a slice in the toaster or microwave for 10-15 seconds for that fresh-from-the-oven warmth.

Creative Toppings and Serving Ideas

Elevate your zucchini bread by spreading a layer of cream cheese or nut butter on top. For a sweet twist, drizzle with honey or sprinkle with powdered sugar. Pair it with a cup of coffee or tea for a cozy breakfast or snack. It’s also a great addition to brunch spreads alongside fresh fruit and yogurt.

Recipe Variations to Try

Switch things up by adding chocolate chips or dried cranberries for a sweeter flavor. For a nut-free version, skip the walnuts and add seeds like sunflower or pumpkin. You can also experiment with spices like nutmeg or ginger for a warm, aromatic twist.

Time-Saving Tips for Busy Bakers

Grate your zucchini ahead of time and store it in the fridge for up to 2 days. Use a box grater or food processor to speed up the prep. If you’re short on time, bake the batter in a muffin tin for 20-25 minutes—perfect for grab-and-go portions!

Common Questions Answered

Wondering if you can skip the walnuts? Absolutely! The bread will still be delicious without them. If your zucchini is extra watery, lightly pat it with a paper towel before adding it to the batter. And yes, you can use whole wheat flour, but the texture may be slightly denser.

Zucchini Bread

Amy

Zucchini bread is the ultimate treat that combines moist, tender crumb with a hint of natural sweetness. This recipe is a breeze to make, with only 20 minutes of prep and 40 minutes of baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Servings 16

Ingredients

  

1x2x3x

• 3 cups all-purpose flour, spooned and leveled
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1½ cups cane sugar
• 1 cup vegetable oil, plus more for the pans
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups grated zucchini, about 2 medium, don’t press or squeeze
• 1 cup chopped walnuts, plus more for topping

Instructions

 

• Preheat the oven to 325°F and grease two 8×4 or 9×5-inch loaf pans.
• In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
• In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.
• Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
• Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.

Keyword baking, bread, dessert, healthy, zucchini

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