Zucchini Bread Recipe

An extra moist quick bread recipe with a warm cinnamon flavor (and a handful of nuts if you’d like)!

The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like Banana Bread, this quick bread is even better on day 2!

Zucchini is great for baking and can be added to brownies, cakes, muffins, or add it to pumpkin bread.

Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!

It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also contains lots of vitamins and minerals.

Grate zucchini with the larger size of a box grater or food processor (don’t dice or chop it). You want shreds of moisture in every bite! Once grated, if can be added to the batter, do not squeeze the zucchini dry.

Like most quick bread recipes, this is easy to make and requires just a few minutes to prep. I line my loaf pans with parchment paper to make the bread extra easy to remove.

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.

Freezer: Like most quick bread, you can freeze zucchini bread. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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zucchini bread recipe

The Best Zucchini Bread

zucchini bread recipe

Zucchini Bread is a moist and light treat with lots of flavor!

Prep: 15min

Total: 75min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 208 kcal, Carbohydrate 22 g, Protein 3 g, Fat 12 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 197 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

Ingredients:

  • 2 cups all purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 2 cups zucchini (grated/shredded)
  • ¾ cup vegetable oil
  • 1 tablespoon vanilla
  • 1 ½ cups walnuts (chopped)

Instruction:

  1. Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
  3. In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
  4. Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
  5. Divide evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
  6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

Zucchini Bread

FAQ

Do you peel zucchini before shredding for bread?

Don’t peel the zucchini – Yes, it’s tempting to remove the zucchini’s skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step.

Should you squeeze water out of zucchini for bread?

Squeezing is optional.

Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It’s up to you, though.

How many zucchinis is 2 cups grated?

How much zucchini for 2 cups shredded? If you are looking to shred 2 cups of zucchini, you will need to start with 3 to 4 medium-sized zucchini. It may be helpful to keep in mind that 1 medium zucchini is typically about 1 cup when shredded.

Do you remove the seeds from zucchini before making bread?

If your zucchini is large, you should remove the seeds. By the time the zucchini has large and well formed seeds, it is tougher and the seeds are tough to eat and often taste bitter. They will not be pleasant in the zucchini bread, so it’s recommended that you scoop them out before adding the flesh to the bread.

Why is my zucchini bread dry?

Why does my zucchini bread come out dry? This is usually due to either not measuring ingredients carefully or over-baking the bread. Be sure to bake until toothpick inserted in center of bread comes out with just a few tiny, tender crumbs attached.

About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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