Zucchini bread

Prep Time: 20 minutes | Cook Time: 55–60 minutes | Total Time: 1 hour 20 minutes
Difficulty: Easy | Servings: 10–12 slices

Introduction

If you’ve never tried zucchini in a baked good before, you’re in for a surprise! This classic Zucchini Bread recipe is incredibly moist, lightly spiced, and just sweet enough to be satisfying without being overly indulgent. Zucchini adds a wonderful texture and moisture to the bread while remaining virtually undetectable in flavor, making it a great way to sneak in vegetables for picky eaters.

Whether you’re using up a garden bounty or just looking for a comforting loaf to pair with your morning coffee, this zucchini bread is a wholesome, delicious option that you’ll want to make again and again.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour (can substitute half with whole wheat flour)

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp ground nutmeg (optional)

• ¼ tsp ground ginger (optional)

Wet Ingredients:

• 2 large eggs

• ½ cup vegetable oil (or melted coconut oil)

• ½ cup granulated sugar

• ½ cup brown sugar (packed)

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (about 1 medium zucchini, do not peel)

• ¼ cup Greek yogurt or sour cream (optional for extra moisture)

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips

• ¼ cup raisins

Equipment Needed

• 9×5 inch loaf pan

• Mixing bowls

• Whisk

• Grater

• Rubber spatula or wooden spoon

• Cooling rack

Instructions

Step 1: Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Grate the Zucchini

Grate zucchini using the coarse side of a box grater. You do not need to peel the zucchini. After grating, gently squeeze it in a clean towel or paper towel to remove excess moisture, especially if your zucchini is extra juicy. You don’t want it dry—just not dripping.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and optional spices like nutmeg and ginger. This helps evenly distribute the leaveners and spices in the bread.

Step 4: Combine Wet Ingredients

In a large bowl, whisk together the eggs, oil, sugars, and vanilla extract until smooth. Stir in the Greek yogurt (if using). Fold in the grated zucchini.

Step 5: Combine Wet and Dry Mixtures

Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix—this can lead to dense or tough bread.

Step 6: Add Optional Mix-ins

If using nuts, chocolate chips, or raisins, gently fold them in. You can also sprinkle some extra nuts or sugar on top for a crunchy crust.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Check after 50 minutes—if the top is browning too fast, cover it loosely with foil.

Step 8: Cool

Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. This helps prevent the bread from becoming soggy at the bottom.

Storage Tips

• Room Temperature: Store zucchini bread in an airtight container at room temperature for up to 3 days.

• Refrigerator: For longer storage, wrap in foil or plastic wrap and refrigerate for up to 7 days.

• Freezer: Zucchini bread freezes beautifully. Wrap the loaf (or individual slices) tightly in plastic wrap and then in foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or warm in the oven.

Recipe Intensity & Skill Level

This zucchini bread recipe is rated easy and is perfect for beginner bakers. It requires only basic kitchen tools and ingredients, and the steps are straightforward. It’s a great first recipe for someone learning to bake quick breads.

Time Management Tips:

• Grate the zucchini while your oven preheats to save time.

• Use a food processor with a grating attachment if you’re making a double batch or more.

• Let the bread cool completely before slicing to avoid crumbling.

Flavor Variations

Zucchini bread is super versatile! Try these variations:

• Lemon Zucchini Bread: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter.

• Chocolate Zucchini Bread: Add ¼ cup unsweetened cocoa powder and ½ cup chocolate chips.

• Spiced Zucchini Bread: Add a pinch of cloves and allspice for a deeper spice flavor.

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Nutrition Facts (Per Slice, 12 servings)

Note: Nutritional values are approximate and will vary depending on specific ingredients used (e.g., oil type, add-ins).