Zucchini bread is just as loved as banana bread, despite having anti-vegetable children. The beauty of grated zucchini is not only does it make an extremely moist loaf, but also blends right into the bread without feeling like there is any vegetable present.
Zucchini is a very versatile vegetable and works great with sweet and savory foods. The same is true with loaf bread recipes like banana, zucchini and other flavors. They can be eaten for breakfast, a snack or dessert.
Tips for Making Zucchini Bread
- Zucchini bread is also as customizable as a banana bread recipe. There is always room for add-ins like chocolate chips, cranberries, raisins and more. If you do decide to add in more sweetness with chocolate chips, reduce the sugar by 1/2 cup.
- When you shred your zucchini give it a squeeze to get rid of some moisture, if you don’t do this your
bread will come out very soggy, and not rise well.
- If you do not like all spice you can replace equal amount of cloves or leave out the spices all together.
- This zucchini bread is best served warmed with a little bit of salted butter or margarine on top.
Zucchini Bread Recipe
Serving: 2 loaves
Prep Time: 15 to 20 minutes
Bake Time: 1 hour
Ingredients:
- 3 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1tsp baking soda
- ½ tsp baking powder
- ¼ tsp All Spice
- ¼ ground nutmeg
- 2 cup sugar
- 1 cup unsalted softened butter
- 3 large eggs
- 1 tbsp vanilla extract
- 2 cups of shredded zucchini (2 medium-sized zucchinis)
- 1 cup chopped walnuts
This post contains affiliate links. If you make a purchase through our links we will earn a small commission at no additional cost to you. Read our full disclosure policy here.
Directions:
- Preheat oven to 350 degrees F.
- Grease with butter or cooking spray or line two 8X4 inch loaf pans with parchment paper and set aside.
- In a bowl combine your dry ingredients: flour, cinnamon, salt, baking powder, baking soda, all spice and
nutmeg give it a good stir with a fork and set aside. - Combine sugar, butter eggs and vanilla in a mixing bowl and beat on medium speed with an electric mixer until light and fluffy (approximately 2 minutes).
- Add your flour mixture to the mixing bowl in heaping spoons on low speed. The mixture will be very
thick. - Stir in the zucchini and walnuts.
- Divide the dough between the two prepared loaf pans and bake for 55 to 65 minutes or until toothpick
insert comes out clean and loaf is golden-brown in color. - Cool on a wire rack for 10 minutes and remove the zucchini bread from the pans to cool completely.
Storage
Zucchini bread can be stored in the refrigerator for 5 to 6 days in an air-tight container or freezer bag.
Zucchini bread can be frozen in a freezer bag and last up to 5 to 6 months. Please remember to cool the zucchini bread entirely before freezing it for the best results. When ready to eat, thaw the loaf overnight in the refrigerator, at room temperature, or in a microwave.
Do You Leave Skin On Zucchini for Bread?
Yes leave the skin on, there is no need to peel it. For this recipe you will grate the zucchini and it will blend into the loaf so peeling is just extra work that you don’t need to do.
Why Does the Zucchini Bread Crumble When I Cut It?
Only cut into the loaf when it is cooled down. Also use a serrated knife so you aren’t pushing down on the bread.
Do You Remove Seeds From the Zucchini?
There is no need to remove seeds from the zucchini because they are small and soft and will be grated anyway.
How Do You Remove Moisture From the Zucchini Before Baking?
Place the grated zucchini in a sieve and either squeeze it with your clean hands or use the back of a spoon to press some moisture out.
Enjoy this easy and delicious zucchini bread recipe. Don’t forget to try this banana bread recipe as well.
Zucchini Bread - Moist and Delicious
Zucchini bread is a moist, delicious and satisfying breakfast, snack or treat. Try different add-ins to customize according to your taste.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1tsp baking soda
- ½ tsp baking powder
- ¼ tsp All Spice
- ¼ ground nutmeg
- 2 cup sugar
- 1 cup unsalted softened butter
- 3 large eggs
- 1 tbsp vanilla extract
- 2 cups of shredded zucchini (2 medium-sized zucchinis)
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- Grease with butter or cooking spray or line two 8X4 inch loaf pans with parchment paper and set aside.
- In a bowl combine your dry ingredients: flour, cinnamon, salt, baking powder, baking soda, all spice andnutmeg give it a good stir with a fork and set aside.
- Combine sugar, butter eggs and vanilla in a mixing bowl and beat on medium speed with an electric mixer until light and fluffy (approximately 2 minutes).
- Add your flour mixture to the mixing bowl in heaping spoons on low speed. The mixture will be verythick.
- Stir in the zucchini and walnuts.
- Divide the dough between the two prepared loaf pans and bake for 55 to 65 minutes or until toothpickinsert comes out clean and loaf is golden-brown in color.
- Cool on a wire rack for 10 minutes and remove the zucchini bread from the pans to cool completely.