There’s something truly magical about a slice of warm, moist zucchini bread—its tender crumb and subtle sweetness make it irresistible. Packed with fresh zucchini, this bread is not only delicious but also a clever way to sneak in some veggies. The aroma of cinnamon and nutmeg wafting through your kitchen as it bakes for just over an hour is pure comfort. Each bite offers a perfect balance of soft texture and rich flavor, making it a treat you’ll want to savor.
With just 15 minutes of prep, this recipe is a breeze to whip up, leaving you with a loaf that’s both hearty and wholesome. Whether enjoyed fresh out of the oven or cooled for a quick snack, it’s a versatile delight. The golden crust and moist interior make every slice a little piece of heaven. Perfect for breakfast, dessert, or even a midday pick-me-up, this zucchini bread is sure to become a household favorite.
Ingredients for Zucchini Bread
- 4 large eggs (lightly beaten)
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) dark brown sugar (light brown sugar works too)
- 1 cup (236 ml) canola or vegetable oil (or melted coconut oil for a twist)
- 1 ½ teaspoons vanilla extract
- 3 ½ cups (435 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 2 cups (260 g) grated zucchini (unpeeled, gently packed into the cup)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan, shaking out excess flour. Set aside.
- In a large bowl, whisk the eggs until lightly beaten.
- Add the granulated sugar, dark brown sugar, oil, and vanilla extract to the eggs. Stir until well combined.
- In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not over-mix!
- Gently fold in the grated zucchini until completely combined. Again, avoid over-mixing.
- Transfer the batter to the prepared loaf pan and bake at 350°F (175°C) for 65-75 minutes, or until a toothpick or wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Carefully invert onto a cooling rack to cool completely.
- Slice, serve, and enjoy your delicious zucchini bread!
Creative Toppings and Serving Ideas
Elevate your zucchini bread by adding a dollop of whipped cream or a drizzle of honey for a touch of sweetness. For a richer experience, spread a layer of cream cheese or nut butter on each slice. Pair it with a cup of coffee or tea for a cozy breakfast or snack.
Storage and Reheating Tips
Store your zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To keep it fresh longer, wrap it tightly in plastic wrap or foil. For a warm treat, reheat slices in the microwave for 10-15 seconds or toast them lightly in a toaster oven.
Recipe Variations to Try
Experiment with adding ½ cup of chopped nuts or chocolate chips to the batter for extra texture and flavor. For a healthier twist, substitute half the oil with unsweetened applesauce and use whole wheat flour instead of all-purpose. You can also add a teaspoon of nutmeg or ginger for a spiced variation.
Time-Saving Tips for Busy Bakers
Grate the zucchini ahead of time and store it in the fridge for up to 2 days to save prep time. Use a food processor to grate the zucchini quickly and evenly. If you’re short on time, bake the batter in muffin tins for 20-25 minutes instead of a loaf pan.
Essential Equipment Guidance
Ensure you have a sturdy 9×5 loaf pan for even baking. A whisk and spatula are key for mixing the batter without overworking it. A toothpick or skewer is essential for checking doneness. If you don’t have a cooling rack, place the bread on a wire oven rack to cool completely.
Zucchini Bread
Ingredients
- 4 large eggs
- 1 cup granulated sugar (200 g)
- 1 cup dark brown sugar (200 g)
- 1 cup canola or vegetable oil (236 ml)
- 1 ½ teaspoons vanilla extract
- 3 ½ cups all-purpose flour (435 g)
- 1 ½ teaspoons baking soda
- ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 2 cups grated zucchini (260 g, unpeeled, gently packed into cup)
Instructions
- Preheat oven to 350F (175C) and grease and flour a 9×5 loaf pan (shake out excess flour). Set aside.
- In a large bowl, whisk eggs until lightly beaten.
- Add sugars, oil, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
- Gradually add dry ingredients to wet, stirring until just-combined. Do not over-mix!
- Add zucchini and gently fold in until completely combined (again, don’t over-do it when stirring).
- Transfer batter to prepared pan and bake on 350F (175C) for 65-75 minutes or until a toothpick or wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes then run a knife around the inside of the bread pan to loosen the sides of the zucchini bread and carefully invert onto a cooling rack to cool completely. Slice, serve, and enjoy!