The Best Zucchini Bread Recipe

There’s something magical about zucchini bread, isn’t there? The way it transforms a humble, everyday vegetable into a moist, flavorful loaf never fails to amaze me. It’s the kind of recipe you bake when your garden is overflowing with zucchini, or when you spot a gorgeous one at the farmer’s market and can’t resist. This zucchini bread is the perfect balance of sweet and earthy, with a tender crumb that stays moist for days. Whether you’re a longtime fan or new to baking zucchini bread, this version will have you hooked.

this RECIPE

My zucchini bread story

I remember the first time I made zucchini bread—it was one of those spontaneous kitchen experiments that started because I had a single zucchini left in the fridge. At the time, I wasn’t convinced it would turn out great. A vegetable in a sweet bread? Really? But as the loaf baked, the scent wafting from the oven was warm and cinnamon-y (like a cozy hug). That first bite completely changed my mind. Now, zucchini bread has become my go-to for lazy Sunday mornings or as a midweek treat when I want to bake something comforting without a ton of effort.

A little background on zucchini bread

Did you know zucchini bread as we know it only became popular in the mid-20th century? Before that, zucchini was mostly enjoyed as a savory ingredient. During the rise of quick breads in the 1960s and 70s, people started experimenting with grated zucchini in cakes and loaves, likely inspired by carrot cake. The moisture from the zucchini, paired with pantry staples like sugar and flour, creates a bread that’s delightfully tender without being overly rich. It’s a perfect example of turning simple ingredients into something extraordinary.

Let’s talk ingredients

The beauty of this zucchini bread recipe is how straightforward the ingredients are.

• All-purpose flour: The base of the bread, giving it structure. If you’re out of all-purpose, you can substitute half whole wheat flour for a nuttier flavor, but the bread may be slightly denser.
• Baking powder and baking soda: These leaveners help the bread rise and keep it light. Make sure your baking powder and soda are fresh for the best results.
• Kosher salt: Enhances the overall flavor. You can use table salt if needed, but reduce the amount slightly.
• Light brown sugar and granulated sugar: The combination of these sugars creates a sweet loaf with hints of caramel from the brown sugar. If you prefer less sweetness, you can reduce the sugar slightly.
• Vegetable oil: Keeps the bread wonderfully moist. I love using canola oil, but you could also use melted coconut oil for a subtle tropical note.
• Vanilla extract: Adds depth and warmth to the flavor.
• Eggs: These bind everything together while adding richness. Make sure they’re at room temperature for even mixing.
• Zucchini: The star of the show! The grated zucchini provides moisture and a hint of earthiness without overpowering the sweetness. I like to gently press out the excess water with my hands, but don’t go overboard—some moisture is essential for that perfect texture.

Kitchen gear: What you’ll need

You don’t need anything fancy to make this zucchini bread, but a few tools will make the process easier:

• Mixing bowl: A large bowl works best since everything comes together in one bowl. Less cleanup is always a win!
• Box grater: Essential for grating the zucchini. If you’re short on time, a food processor with a shredding attachment works too.
• Loaf pan: A standard 9×5-inch or slightly smaller pan works perfectly. If you don’t have one, you could use muffin tins for individual servings (just adjust the baking time).
• Toothpicks or cake tester: To check if your bread is baked through.

Step-by-step: My foolproof method

1. Preheat your oven: Set your oven to 350°F and prepare your loaf pan. I like using non-stick spray, but the butter-and-flour method works just as well if you prefer a more traditional approach.
2. Mix the dry ingredients: In your bowl, combine the flour, baking powder, baking soda, salt, and sugars. Stir until everything is evenly distributed—it makes incorporating the wet ingredients easier.
3. Add the wet ingredients: Pour in the oil, vanilla extract, and eggs. Stir until the mixture becomes thick and cohesive. It might look a bit dry at first, but don’t worry—this is normal.
4. Incorporate the zucchini: Fold in the grated zucchini. As you stir, you’ll notice the batter becoming thinner and easier to mix. The zucchini releases its natural moisture, which is what gives the bread its signature texture.
5. Pour and bake: Pour the batter into your prepared loaf pan, spreading it out evenly. Bake for 65-75 minutes, checking with a toothpick around the 65-minute mark. If it comes out clean or with just a few crumbs, your bread is ready. If the top starts browning too quickly, tent the loaf with foil during the last 10-15 minutes of baking.
6. Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice once it’s slightly cooled, and enjoy warm or at room temperature.

Variations and adaptations

• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend. Add ½ teaspoon xanthan gum if your blend doesn’t include it.
• Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use a neutral oil like avocado or melted coconut oil.
• Lower sugar: Cut back on the granulated sugar by ¼ cup for a less sweet loaf.
• Chocolate chip zucchini bread: Fold in ½ cup semi-sweet chocolate chips for a dessert-like twist.
• Nuts or seeds: Add ½ cup chopped walnuts, pecans, or pumpkin seeds for a crunchy texture.
• Spices: A teaspoon of cinnamon or a pinch of nutmeg adds a cozy, warming flavor.

How to serve and present

This zucchini bread is delicious on its own, but if you’re serving it for brunch or a gathering, consider dressing it up. Serve slices with a dollop of whipped cream or a drizzle of honey. For an extra indulgent touch, spread cream cheese or butter on top. Add a few sprigs of mint or a dusting of powdered sugar for a pretty presentation.

Perfect drink pairings

Zucchini bread pairs beautifully with a cup of coffee or tea—think a bold black coffee, chai tea, or even a spiced latte. If you’re in the mood for something cool, a tall glass of iced coffee or milk works just as well.

Storing and reheating tips

Keep your zucchini bread fresh by storing it in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to three months. To reheat, thaw at room temperature, then warm slices in the microwave for 10-15 seconds or in the oven at 300°F for 10 minutes.

Adjusting for different serving sizes

This recipe makes one standard loaf, but you can easily double it if you’re feeding a crowd. If you want mini loaves, divide the batter between smaller pans and bake for about 35-40 minutes. Muffins? Use a 12-cup muffin tin and bake for 20-25 minutes. Just keep an eye on them—they bake faster than a full loaf.

FAQs

1. Do I need to peel the zucchini?
Nope! The peel softens during baking, so there’s no need to remove it. Plus, it adds a nice speckled look to the bread.

2. Can I use frozen zucchini?
Yes, but be sure to thaw and drain it well. Frozen zucchini tends to release more water, so press out the excess moisture.

3. How do I know if my bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s ready. Wet batter means it needs more time.

4. Can I make this recipe healthier?
Sure! Swap half the oil for unsweetened applesauce or use whole wheat flour for extra fiber.

5. What’s the best way to shred zucchini?
A box grater works great for this. Use the medium-sized holes for the perfect texture.

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