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    Home » Dessert

    Zucchini Bread

    Published: Apr 9, 2020 · Modified: Jul 27, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    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.

    Close up shot of sliced Zucchini Bread with butter in a small bowl in background.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    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.

    Overhead shot of sliced Zucchini Bread on a marble board with a blue linen napkin, small bowl of butter and whole zucchinis.

    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

    Do you peel the zucchini for zucchini bread?

    No. Peeling the zucchini isn't necessary. The skin softens and melts right into the bread as it bakes.

    Do you squeeze the water out of zucchini for bread?

    I don't. The moisture in the zucchini is what helps make zucchini bread nice and tender. If the zucchini you're using seems excessively wet once you've grated it, then a light squeeze won't hurt, but there's no need to wring it out completely.

    How do you keep zucchini bread from sinking in the middle?

    Sinking can be a sign of a few things: Overmixing, under-baking, or expired leavening. Check the date of your baking powder and baking soda before adding it, make sure to mix the ingredients until just moist (don't beat the batter), and bake the bread until a toothpick inserted in the center comes out with just a few moist crumbs. Quick breads will read about 190 degrees Fahrenheit when they're fully baked.

    Can zucchini bread be frozen?

    Yes! Once the loaf is fully cooled, cut your zucchini bread into slices and place them on a parchment-lined baking pan in the freezer to "flash freeze". Then wrap the slices in plastic wrap and place in a zip-top freezer bag. Just thaw to enjoy. (You can do this with a full loaf as well.)

    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.
    Close up shot of Zucchini Bread slice slathered with butter, with butter in a small bowl in background.

    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}
    Close up shot of sliced Zucchini Bread with butter in a small bowl in background.

    Zucchini Bread

    The Kitchen Prep
    Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonder as is, or a perfect base recipe to use for variations on this classic quick bread.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Course Snack
    Cuisine American
    Servings 8 people

    Ingredients
      

    • 1½ cups all-purpose flour
    • 1 cup sugar
    • ½ teaspoon baking soda
    • ⅛ teaspoon baking powder
    • ½ teaspoon salt
    • ⅛ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • 2 eggs
    • ½ cup vegetable or canola oil
    • ½ teaspoon vanilla extract
    • 1 cup grated zucchini squeezed to extract some of the liquid

    Instructions
     

    • Preheat oven to 350°F. Grease a 9-in. x 5-in. loaf pan. Set aside.
    • In a large bowl, combine flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
    • In another bowl, beat together the eggs, oil and vanilla. Pour into the bowl with the dry ingredients and stir until just moistened. {Do not over-mix}. Fold in zucchini.
    • Scoop the mixture into the greased loaf. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean.
    • Cool for 15-20 minutes before removing from loaf pan and slicing.

    Notes

    To Freeze:
    Cool the loaf completely. Cut zucchini bread into slices and place them on a parchment-lined baking pan in the freezer to "flash freeze". Then wrap the slices in plastic wrap and place in a zip-top freezer bag. Just thaw to enjoy. (You can do this with a full loaf as well.)
    Variations
    • 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}
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    Reader Interactions

    Comments

    1. Anne says

      July 30, 2022 at 3:18 pm

      I have a question. At the beginning of the recipe it says the cook time is 20 minutes. In the directions it says to cook for 55-60 minutes. Which one is the correct cook time?

      Reply
      • thekitchenprep says

        July 30, 2022 at 4:08 pm

        Hi Anne, it's definitely going to be closer to 60 minutes than 20! (Although it could be more or less depending on your pan & oven.) I've fixed the information on the recipe card. Thanks for pointing it out!

        Reply
    2. Tammy says

      August 01, 2022 at 12:48 pm

      Can you cut the sugar down and use Krusteaz gluten free flour in place of the all purpose flour?

      Reply
      • thekitchenprep says

        August 01, 2022 at 1:23 pm

        Hi Tammy, I think you could probably reduce the sugar by 1/4 cup and it would still be ok, though I haven't tried it myself. As far as the Krusteaz GF flour, I've never used it, but as long as it is a one-to-one replacement, I think it should work. Let me know how it turns out!

        Reply
    3. Ellen says

      September 23, 2022 at 4:26 pm

      Can I use a Pyrex loaf pan?

      Reply
      • thekitchenprep says

        September 26, 2022 at 10:44 am

        Hi Ellen, you should be able to use a Pyrex pan of the same size. However, you may need to alter the time and temperature. Lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. Hope it turns out great.

        Reply
    4. Lori says

      October 09, 2022 at 8:48 pm

      5 stars
      I made this and used pumpkin spice & cinnamon instead of allspice. It's amazing! Thank you for the recipe. Not over surgery or oily like some I've used. This is the keeper!!! Thanks so much.

      Reply
      • thekitchenprep says

        October 10, 2022 at 4:27 pm

        The flavor possibilities are endless. So glad you enjoyed it, Lori!

        Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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