Zucchini Bread Recipe

I just pulled this Zucchini Bread Recipe out of the oven, and honestly, my whole kitchen smells like cinnamon and pure comfort right now.

I’ve baked my fair share of quick breads over the years, but there is something uniquely satisfying about transforming a humble summer vegetable into something this sweet and tender.

It’s incredibly moist, packed with just the right amount of spice, and easy enough that I whipped it up while my coffee was brewing.

Trust me, once you try a slice of this warm, homemade goodness, you’ll be looking for excuses to buy extra zucchini every week.

Ingredients

Here is everything you need to create this incredibly moist loaf. The magic really happens when you combine fresh produce with pantry staples, so try to stick to these specifics for the best texture.

• 1 ¾ cups (220g) All-Purpose Flour: This provides the structure. I recommend spooning and leveling your flour rather than scooping directly, which can pack it too tight and dry out the bread.
• 1 teaspoon Baking Powder & ½ teaspoon Baking Soda: Using both leavening agents ensures the bread rises perfectly despite the heavy moisture from the vegetables.
• ½ teaspoon Salt: A crucial ingredient that balances the sweetness and enhances the cinnamon flavor.
• 1 ½ teaspoons Ground Cinnamon & ¼ teaspoon Ground Nutmeg: This spice blend gives the bread that cozy, warm aroma that fills your house while baking.
• ½ cup (120ml) Vegetable Oil: I prefer oil over butter here because it keeps the crumb incredibly soft and moist for days longer than butter would.
• ½ cup (100g) Brown Sugar & ½ cup (100g) Granulated Sugar: The brown sugar adds moisture and a hint of caramel flavor, while the white sugar ensures crisp edges.
• 2 Large Eggs: Use room temperature eggs if possible; they emulsify better into the batter for a uniform texture.
• ¼ cup (60g) Unsweetened Applesauce: This is my secret weapon for adding extra moisture without extra fat, keeping the loaf tender but not greasy.
• 2 teaspoons Pure Vanilla Extract: Don’t skip this; it rounds out all the flavors and makes the kitchen smell amazing.
• 1 ½ cups (180g) Shredded Zucchini: Use fresh zucchini, and don’t blot or squeeze it dry! You want that natural water content to steam into the bread as it bakes.

Note: This ingredient quantity yields one standard 9×5-inch loaf, which typically provides about 10 to 12 generous servings.

Variations

Customizing this bread is half the fun, and it is robust enough to handle quite a few swaps without failing.

• Make it Dairy-Free: The base recipe uses oil and applesauce, so it is naturally dairy-free unless you decide to add chocolate chips that contain milk.
• Add Some Crunch: Toasted walnuts or pecans are a classic addition that contrasts beautifully with the soft crumb; just fold in about a cup at the end.
• Chocolate Lovers: Stir in a cup of semi-sweet chocolate chips if you want to turn this breakfast bread into a decadent afternoon treat.
• Sugar Alternatives: You can substitute the applesauce with mashed banana for a different sweetness profile, or use coconut sugar instead of brown sugar for a slight caramel twist.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 10 minutes

Equipment You Need

• 9×5-inch Loaf Pan: The standard size for quick breads; ensures the loaf bakes tall and evenly.
• Box Grater: Essential for shredding the zucchini to the perfect size without turning it into mush.
• Large Mixing Bowl: Used for whisking the dry ingredients together to ensure the spices are evenly distributed.
• Medium Mixing Bowl: Needed for combining the wet ingredients before adding them to the dry mix.
• Whisk: Helps to fully incorporate the eggs and break up any lumps in the brown sugar.
• Wire Cooling Rack: Critical for air circulation so the bread cools without getting a soggy bottom.

How to Make Zucchini Bread?

Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (177°C) so it’s ready the moment your batter is mixed. Grease your 9×5-inch loaf pan generously with non-stick spray or butter to ensure the bread releases easily later.

Mix the Dry Ingredients

Grab your large mixing bowl and toss in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these together vigorously for about 30 seconds to ensure the leavening agents and spices are perfectly distributed throughout the flour.

Whisk the Wet Ingredients

In a separate medium bowl, combine the oil, brown sugar, granulated sugar, beaten eggs, applesauce, and vanilla extract. Whisk this mixture until it looks smooth, glossy, and uniform, ensuring that the sugars have started to dissolve into the liquids.

Incorporate the Zucchini

Add the shredded zucchini directly into your wet ingredient mixture and stir it in well. Remember not to squeeze the water out of the zucchini beforehand, as that liquid is essential for keeping the bread moist during the long bake time.

Combine and Make the Batter

Pour the wet zucchini mixture into the bowl with the dry ingredients. Switch to a spatula and gently fold everything together until no dry flour pockets remain, being careful not to overmix or the bread will become tough.

Bake the Loaf

Pour the thick batter into your prepared loaf pan and smooth the top with your spatula. Place it in the oven and bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean with no wet batter.

Cool and Serve

Remove the bread from the oven and let it sit in the pan for about an hour. After that initial cooling period, carefully transfer the loaf to a wire rack to cool completely before slicing to prevent it from crumbling.

Additional Tips for Making this Recipe Better

• Don’t Overmix the Batter:
  I learned the hard way that stirring too vigorously activates the gluten and makes the bread rubbery. Stop mixing the second you see the last streak of flour disappear.
• Tent with Foil:
  Sometimes the top browns faster than the center cooks. I always check it at the 40-minute mark and loosely drape a piece of foil over the top if it’s getting too dark.
• Check Your Oven Temp:
  My oven runs hot, so I use an oven thermometer. If yours does too, your bread might burn on the outside while being raw inside, so adjust accordingly.

How to Serve Zucchini Bread?

Serving this bread is simple because it shines on its own, but a few presentation tricks can elevate it. A warm slice is absolute heaven when topped with a generous smear of salted butter or cream cheese.

For a brunch spread, I like to fan out slices on a wooden board garnished with fresh berries or a dusting of powdered sugar. If you are serving it for dessert, try warming it slightly and adding a scoop of vanilla bean ice cream on top.

Nutritional Information

This recipe is a treat, but it does pack in some veggies along with the sweetness.

• Calories: Approximately 230 calories per slice
• Protein: 3g
• Carbohydrates: 35g
• Fat: 9g

Make Ahead and Storage

Room Temperature Storage

This bread keeps surprisingly well on the counter thanks to the oil and zucchini moisture. Keep it tightly wrapped in plastic wrap or an airtight container, and it will stay soft and delicious for about 3 to 4 days.

Refrigerator Storage

If you live in a humid climate or just want it to last longer, you can store the wrapped loaf in the fridge. It will stay fresh for up to one week, though I recommend warming slices in the toaster or microwave before eating.

Freezing Instructions

This recipe freezes beautifully, so I often make a double batch. Wrap the completely cooled loaf in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months; thaw overnight in the fridge.

Why You’ll Love This Recipe?

• Incredible Moisture: Thanks to the combination of oil, applesauce, and fresh zucchini, this bread never tastes dry. It stays tender for days, making it perfect for meal-prepping breakfasts.
• Hidden Vegetables: It is the perfect way to sneak some nutrition into a picky eater’s diet. You genuinely cannot taste the zucchini; it just provides texture and moisture while the cinnamon takes center stage.
• Simple Pantry Ingredients: You likely have everything you need in your kitchen right now except maybe the zucchini. There are no fancy flours or obscure spices required to make bakery-quality bread at home.
• Totally Customizable: Whether you want to add chocolate chips, walnuts, dried cranberries, or a lemon glaze, this robust batter can handle it all. It serves as the perfect canvas for your creative cravings.