Zucchini Bread

Why You’ll Love This Recipe

This Zucchini Bread is a must-try if you love moist, flavorful baked goods with a tender crumb. Perfect for breakfast, dessert, or a snack, it’s the ideal way to use up excess zucchini while creating a delicious treat for your family. The addition of cinnamon and nutmeg adds warmth, while the optional walnuts give a satisfying crunch. With this easy-to-follow recipe, you’ll have a comforting loaf ready in no time!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 3 large eggs
• 1 cup vegetable oil (or other neutral oil; see notes for substitutions)
• 2 ¼ cups white sugar
• 1 tablespoon vanilla extract
• 2 cups grated zucchini (skin left on; do not squeeze out moisture)
• 1 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.
2. In a large bowl, sift (or whisk together) the flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
3. In another large bowl, beat the eggs, oil, sugar, and vanilla until well combined.
4. Add the dry flour mixture to the wet ingredients and mix until just combined.
5. Stir in the grated zucchini and chopped walnuts (if using), making sure everything is evenly incorporated.
6. Pour the batter into the prepared loaf pans.
7. Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pans for 20 minutes. Run a knife along the edges, invert carefully to remove the loaves, and let them cool completely on a cooling rack.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: Makes 3 medium loaves

Variations

• Healthier Swaps: Replace half of the oil with applesauce to reduce the fat while maintaining moisture.
• Reduced Sugar: You can also try reducing the sugar for a lighter version, though the full-sugar recipe gives the best flavor.

Storage/Reheating

Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. To reheat, simply pop a slice in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.

FAQs

Can I use other oils in this recipe?

Yes! You can substitute vegetable oil with other neutral oils like canola or sunflower oil. Olive oil also works but will give a slightly different flavor.

Can I add other fruits or nuts to this bread?

Absolutely! You can experiment by adding raisins, dried cranberries, or other nuts like pecans or almonds.

Should I squeeze out the moisture from the zucchini?

No, keep the moisture in the zucchini for the best texture. It adds to the bread’s moisture and richness.

How can I tell when my 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.

Can I freeze zucchini bread?

Yes, zucchini bread freezes well. Wrap it tightly in plastic wrap or foil, and place it in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Zucchini Bread is a classic treat that’s perfect for any occasion. With its moist texture, warm spices, and deliciously tender crumb, it’s sure to become a family favorite. Enjoy it fresh out of the oven, or store it for a quick snack later—either way, it’s a crowd-pleaser!

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