Zucchini bread is a moist, sweet quick bread made with grated zucchini mixed into a spiced batter. This recipe transforms fresh summer zucchini into a delicious treat perfect for breakfast, snack time, or dessert. It’s a fantastic way to use up extra zucchini from your garden or farmers’ market. The bread is tender and flavorful, often enhanced with cinnamon and nuts, making it a crowd-pleaser for both kids and adults.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Snack/Bread | American | Easy | 8 | 15 mins | 55 mins | 180 kcal |
Equipment Needed
To make zucchini bread perfectly, having the right tools helps a lot. Here’s what you’ll need:
- Mixing bowls: One large bowl for wet ingredients and another for dry.
- Grater: A box grater or food processor attachment to shred zucchini finely.
- Measuring cups and spoons: For precise ingredient measurements.
- Whisk and spatula: To mix ingredients smoothly without overworking the batter.
- Loaf pan: Standard 9×5 inch pan works best for this bread.
- Cooling rack: To cool the bread evenly after baking.
- Oven: Preheated to the right temperature for even baking.
- Toothpick or cake tester: To check if the bread is done inside.
Having clean and dry equipment ensures the bread turns out moist and tender, not dense or gummy.
Ingredients
Here’s what you’ll need for one loaf of classic zucchini bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Mix dry ingredients: In a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Beat wet ingredients: In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
- Combine: Add dry mix to wet mix and stir gently until just combined.
- Add zucchini and nuts: Fold in shredded zucchini and nuts carefully.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes. Check doneness with a toothpick— it should come out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Essential Note
Avoid over-mixing the batter. Stir just until the flour disappears; overworking develops gluten and makes the bread tough. Always shred zucchini finely and squeeze out excess moisture with a clean towel if it seems very wet. This keeps the bread moist but not soggy. Using fresh ingredients ensures the best flavor and texture.
