Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 71 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 24 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Best Zucchini Bread recipe is a moist, flavorful quick bread loaded with grated zucchini, warming cinnamon, and crunchy walnuts or pecans. Perfect for a breakfast treat or snack, this easy-to-make loaf uses simple pantry ingredients and yields two loaves that are tender and delicious. The recipe is carefully balanced to maintain moisture without sogginess and highlights the natural sweetness of zucchini.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 2 cups grated zucchini (about 2 small zucchinis)
  • 3/4 cup vegetable oil
  • 1 tablespoon vanilla extract

Add-ins

  • 1 1/2 cups chopped walnuts or pecans

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350˚F (175˚C). Grease two 8×4-inch loaf pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cinnamon, and salt until well combined. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a large bowl, beat the eggs until smooth. Add the grated zucchini, vegetable oil, and vanilla extract. Mix everything until fully incorporated.
  4. Combine Wet and Dry Mixtures: Pour the dry ingredient mixture and the chopped walnuts or pecans into the wet ingredients. Gently fold the ingredients together just until combined; be careful not to overmix to keep the bread tender.
  5. Divide Batter and Bake: Evenly divide the batter between the prepared loaf pans. Place them in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean when done.
  6. Cool the Bread: Let the loaves cool in the pans for about 5 minutes. Then, transfer them onto a wire rack to cool completely before slicing and serving.

Notes

  • Use 8×4-inch loaf pans for the best shape and even baking; larger pans may result in flatter loaves.
  • Shred zucchini using the larger holes on a box grater. Peeling is not necessary unless the skin is very thick.
  • If using extra-large zucchinis, scoop out some seeds to avoid excess moisture affecting the bread’s texture.
  • Do not squeeze out the zucchini moisture; it is key to the bread’s moist crumb.
  • Store zucchini bread at room temperature for up to 2 days, after which refrigeration or freezing is recommended to maintain freshness.
  • For freezing, cool the bread completely, wrap tightly in plastic wrap, then place it into a sealed freezer bag; it can be frozen for up to one year.

Nutrition

  • Serving Size: 1 slice (approx. 1/24th loaf)
  • Calories: 180
  • Sugar: 14g
  • Sodium: 190mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://mealsbymia.com/the-best-zucchini-bread-recipe/