Recipe
There’s something magical about zucchini bread—it’s the kind of recipe that turns skeptics into believers with just one bite. Moist, tender, and packed with warm spices, this loaf is the perfect way to sneak veggies into your dessert (or breakfast—no judgment here).
What makes it truly special? Freshly grated zucchini keeps it incredibly soft, while a hint of cinnamon and nutmeg adds that cozy, homemade flavor you crave.
I’ve lost count of how many times I’ve baked this, but trust me, it’s foolproof and always disappears fast. Whether you’re a seasoned baker or just starting out, this recipe is your ticket to a slice of comfort that’s as easy to make as it’s irresistible.
Ingredients
The secret to the best zucchini bread? It’s all about balancing moisture and spice. Too much zucchini makes it soggy; too little, and you lose that tender crumb. And don’t skimp on the cinnamon—it’s the soul of this loaf. Here’s what you’ll need:
Dry Ingredients
- All-purpose flour – The backbone. For a lighter texture, swap ¼ cup with almond flour.
- Baking soda & baking powder – Non-negotiables for that perfect rise.
- Salt – Just a pinch to amplify all the flavors.
- Cinnamon – The star. Freshly ground tastes infinitely warmer than pre-ground.
- Nutmeg (optional) – A tiny grate elevates the spice profile.
Wet Ingredients
- Eggs – Room temperature blends smoother. No eggs? Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Vegetable oil – Makes it ultra-moist. Coconut oil works but solidifies when cool.
- Sugar – A mix of brown and white sugar adds depth. Reduce by ¼ cup if you prefer less sweetness.
- Vanilla extract – Splurge on real vanilla—imitation tastes flat.
The Zucchini
– Fresh zucchini, grated – About 1 medium zucchini. Squeeze out excess water *gently*—too dry, and the bread turns dense.
Extras (Little Wins)
- Chopped walnuts or pecans – For crunch. Toast them first for maximum flavor.
- Chocolate chips – Because why not? Dark chocolate balances the sweetness.
Pro tip: Let the batter rest 10 minutes before baking—it hydrates the flour for a more even texture.
How to Make the Best Perfect Zucchini Bread Recipe
- Fold the grated zucchini into the wet mixture. This step incorporates moisture evenly without overmixing, which can toughen the bread.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can lead to dense bread, so stop when no streaks of flour remain.
- Fold in any mix-ins like nuts or chocolate chips, if using. Toss nuts in a bit of flour beforehand to prevent them from sinking to the bottom during baking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. This guarantees even baking and a professional-looking finish.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens vary, so start checking at the 50-minute mark to avoid overbaking.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling in the pan helps the bread set, but leaving it too long can make it soggy.
- Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Pro tip: Wrap slices individually for easy grab-and-go snacks.
Nutrition
Zucchini bread is a delicious and nutritious treat. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Fat | 7 g |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Fiber | 1 g |
| Sugar | 15 g |
Chef Tips
When baking zucchini bread, I’ve found that grating the zucchini finely helps it blend seamlessly into the batter, guaranteeing a moist and even texture. I always squeeze out excess moisture to prevent sogginess.
Toasting nuts before adding them enhances their flavor. I also use room temperature ingredients for better mixing.
Letting the bread cool completely before slicing guarantees it holds its shape perfectly. These small steps make all the difference.
Frequently Asked Questions
Can I Freeze Zucchini Bread?
Yes, I can freeze zucchini bread. I wrap it tightly in plastic wrap or foil, then place it in a freezer bag to prevent freezer burn. It keeps well for 2-3 months, and I thaw slices as needed.
How Long Does Zucchini Bread Stay Fresh?
I’ve found zucchini bread stays fresh for about 2-3 days at room temp if wrapped tightly. If I refrigerate it, it’ll last up to a week. Freezing keeps it fresh for months if I seal it well.
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini, but I’d thaw and drain it first to remove excess moisture. Squeeze out as much liquid as possible so your bread doesn’t turn out soggy or dense. It’ll still taste great!
Is Zucchini Bread Vegan-Friendly?
It depends on the recipe. If it uses eggs or dairy, it’s not vegan-friendly. I’ve made vegan zucchini bread by swapping eggs for flaxseed and using plant-based milk—it’s just as moist and delicious.
Can I Substitute Sugar With Honey?
I’d say you can swap sugar for honey, but remember it’s sweeter and adds moisture. I’d use ¾ cup honey for every cup of sugar and reduce other liquids by 2 tablespoons to keep the texture right.
