Zucchini Bread

As the aroma of freshly baked zucchini bread fills your kitchen, you’ll find it hard to resist the urge to indulge in a warm slice. This delightful recipe combines simple ingredients and takes just over an hour to prepare and bake, offering a deliciously moist texture that comes from the grated zucchini. It’s a great way to use up summer squash and makes for a perfect snack or breakfast option.

This recipe is perfect for anyone looking to enjoy a sweet and wholesome treat, whether for family gatherings or a cozy afternoon at home. You can easily make it ahead of time, and it stores well for several days, adding to its convenience.

Why You’ll Love This Recipe

• It’s incredibly moist thanks to the fresh zucchini.
• The cinnamon adds a comforting warmth that complements the sweetness.
• You can customize it with your choice of nuts for added crunch.
• Baking two loaves means you can share or save one for later.

What You’ll Need

Here’s everything you need to get started on this delightful zucchini bread.

For the Bread

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon cinnamon
• 2 cups grated zucchini (about 2 small)
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups chopped walnuts (or pecans)

Use pecans for a milder flavor.

Substitutions & Swaps

• Use coconut oil instead of vegetable oil.
• Substitute almond flour for a gluten-free version.
• Replace walnuts with chocolate chips for a sweeter twist.
• Swap cinnamon for nutmeg for a different spice profile.

How to Make It

Making zucchini bread is easier than you think! Just follow these simple steps.

1. Preheat the Oven

Preheat your oven to 350°F and grease two 8×4-inch loaf pans.

2. Whisk Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

3. Mix Wet Ingredients

In a large bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.

4. Combine Mixtures

Fold the dry ingredients into the wet mixture along with walnuts (or pecans) until just combined—do not overmix.

5. Bake

Divide the batter between the prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

6. Cool the Bread

Allow to cool in pans for about 15 minutes before transferring to a wire rack to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 20-30 seconds or warm in the oven for 10 minutes.

Tips for Best Results

• Make sure to squeeze out excess moisture from the grated zucchini for a denser texture.
• Allow the bread to cool completely before slicing to avoid crumbling.
• Experiment with spices like nutmeg or ginger for added flavor depth.

Serving Suggestions

• Enjoy a slice with a dollop of cream cheese.
• Pair it with your morning coffee or tea.
• Serve it as a dessert with a scoop of vanilla ice cream.