Zucchini Bread

Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonderful as is, or a perfect base recipe to use for variations on this classic quick bread.

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Zucchini bread has always been an intriguing baked good to me. I mean, adding shredded VEGETABLES to your baking? Weird. But making my first loaf was all it took to convince me that veggies most certainly have a place outside of side dishes, entrees & salads.

In fact, zucchini bread is a great place to start for the novice baker. It's fairly foolproof, practically "one bowl", doesn't require a stand mixer or any fancy tools {unless you consider a cheese grater fancy}, and is extremely adaptable to suit your tastes.

This particular zucchini bread recipe is a great base to start with whether you're craving a classic loaf or are looking for a recipe to use as a jumping-off point for creative flavor combinations. I've got a whole list of ideas below if you need some inspiration, but let's start with the basics before we get fancy.

Looking for more ways to bake with this versatile veggie? Check out these other delectable zucchini bread recipes!

• Brown Butter Zucchini Cornbread 
• Healthy Zucchini Superfruit Muffins

Jump to:

• Ingredients
• Expert Tips for Making Zucchini Bread
• Recipe FAQs
• Variations
• Zucchini Bread

Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Baking powder
• Salt
• Ground nutmeg
• Ground cinnamon
• Eggs
• Vegetable oil, canola oil, coconut oil or melted butter
• Vanilla extract
• Finely grated zucchini

Expert Tips for Making Zucchini Bread

Zucchini bread, like most quick breads, is almost foolproof if you follow just a few basic tips:

- Measure correctly. Baking is never the time to "eyeball" measurements as baked goods are a chemical reaction. Measure your wet and dry ingredients as precisely as possible using the correct tools and techniques, and you're halfway to a perfect result.

- DON'T OVER-MIX. I think we all have that desire to get all the lumps out of batter, but in the case of quick breads like this one, there's no need. Just fold the mixture until there are no more visible dry spots and you're done. Over-mixing will result in a tough or gummy texture, and that's not what we want here.

- Whisk dry ingredients and wet ingredients separately, then combine. I myself am guilty of tossing everything into the same bowl to reduce the amount of bowls I need to wash, BUT, this can also add to over-mixing if you're not careful.

Whisking the wet and dry ingredients separately before joining them will allow everything to combine thoroughly first, leading to less stirring and therefore reducing your odds of over-mixing.

-Don't wring ALL the liquid out the grated zucchini. If you've cooked with zucchini before or grated it for things like fritters or lasagna, you might recall needing to squeeze out all the excess liquid since it can make your recipe watery.

In a zucchini bread recipe, however, the high liquid content of zucchini is precisely what makes it a great addition, keeping the bread nice and moist. {It's the same concept as using applesauce, mashed bananas or pumpkin puree in a recipe.}

If you find that your zucchini is particularly watery after grating, then give it a light squeeze before adding it into the batter.

- Toothpick test! Because quick breads are baked in a loaf pan, they can take a while to bake all the way through. Sometimes, quick breads brown quickly on the top, giving the illusion that they're ready when they're still basically uncooked batter in the middle.

One way to check for doneness is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, then it's ready. Otherwise let it continue to bake until the center is cooked. Removing it from the oven too early can result in a sunken middle.

If the top is browning too quickly but the center still needs to bake through, you can tent the top of your pan with a piece of foil and it will protect the top from burning.

Recipe FAQs

Variations

Now that you've got the basics down, it's time to have some fun with flavor combos! There are lots of ways to add different flavors and textures to this zucchini bread recipe:

• Add up to a cup of "bits" like chocolate chips, chopped nuts, dried fruits, etc.
• Amp up your spices! This bread is very lightly spiced with cinnamon and nutmeg, but if you want bolder flavors, increase the amounts by ¼ to ½ teaspoon or add in other complimentary spice flavors like allspice and cloves for an autumn twist.
• Change up your extracts. Try swapping out vanilla for almond!
• Add a bit of citrus zest to the batter.
• Drizzle with a glaze or melted chocolate after it's cooled.

Not sure where to start? A few of my favorite combinations include:

• Cherry Almond {add chopped dried cherries and almond extract}
• Chocolate Chip
• Orange Dark Chocolate Chunk  {add orange zest and dark chocolate chunks}
• Chocolate Chip Walnut {add milk chocolate chips & chopped walnuts}
• Pumpkin Spice {add 1 ½ teaspoons pumpkin spice}
• Cranberry Lemon {add dried cranberries and lemon zest}
• Blueberry {add ¾ cup of frozen or fresh blueberries}