how to make zucchini bread recipe

Written ByJenny Smyth Posted on
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The Best how to make zucchini bread recipe

I’m so excited to share with you my favorite zucchini bread recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a healthy breakfast option or a delicious side dish for dinner, this zucchini bread is sure to please. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

You can even customize it to your taste by adding in nuts, seeds, or dried fruits. I love that this recipe is not only delicious but also packed with nutrients from the zucchinis.

The result is a moist and flavorful bread that’s perfect for snacking or serving to guests. My kids adore helping me in the kitchen, and they always get excited when we’re making this recipe together.

It’s a great way to spend quality time with them while also teaching them about cooking and where food comes from. Plus, it’s always a hit at family gatherings and potlucks.

I’ve even made it for my friends who are gluten-free, and they love it just as much as we do! This recipe has been passed down through generations in my family, and I’m so grateful to be able to share it with you now.

Zucchini Bread

4.7 from 1786 votes

A moist and delicious zucchini bread perfect for breakfast or snack time. This recipe is easy to make and packed with flavor.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated zucchini

👨‍🍳Directions

1Preheat your oven to 325°F.
2Grease a 9×5 inch loaf pan and set it aside.
3This ensures the bread does not stick to the pan.
4In a large mixing bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
5Whisk until all the dry ingredients are evenly distributed.
6This will form the base of your bread.
7In another bowl, mix together the sugar, vegetable oil, eggs, and vanilla extract.
8Stir until the mixture is smooth and well combined.
9This will be the wet mixture.
10Gradually add the wet mixture to the dry ingredients, stirring just until combined.
11Be careful not to overmix.
12The batter will be thick.
13Fold in the grated zucchini until it is evenly distributed throughout the batter.
14The batter may become slightly thicker.
15Pour the batter into the prepared loaf pan and smooth the top with a spatula.
16Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
17The top should be golden brown and firm to the touch.
18Remove the bread from the oven and let it cool in the pan for 10 minutes.
19This allows the bread to set and makes it easier to remove from the pan.
20After 10 minutes, carefully remove the bread from the pan and let it cool completely on a wire rack.
21This ensures the bread cools evenly and maintains its structure.

🔧Equipment

Loaf pan
Mixing bowl
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 9g💛Saturated Fat: 1g❤️Cholesterol: 30mg🧂Sodium: 250mg🌾Total Carbs: 37g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 3g

📝Notes

Tips: You can add 1/2 cup of chopped nuts or chocolate chips for extra texture and flavor. For a healthier option, substitute half of the sugar with applesauce.

Watch Video Of How Zucchini Bread Works

This zucchini bread is always a good idea for any occasion, whether it’s a family gathering or just a quick breakfast on-the-go. It’s moist, flavorful, and packed with nutrients from the zucchinis.

One of my favorite things about this recipe is how versatile it is – you can customize it however you like by adding different ingredients or spices. My kids love helping me make this recipe because they know exactly what they’re getting – a delicious treat that’s both healthy and fun!

We often serve it toasted with butter or cream cheese spread on top.

❓ Frequently Asked Questions About Zucchini Bread

Q: What type of flour should I use in this recipe?

A: You can use either all-purpose flour or whole wheat flour, whichever you prefer. If you’re looking for a gluten-free option, you can try using almond flour or coconut flour instead.

Q: Can I make this recipe vegan?

A: Yes, you can easily make this recipe vegan by substituting the eggs with flax eggs or chia eggs. Simply mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water to replace one egg.

Q: How do I know if my zucchinis are ripe enough for this recipe?

A: Choose zucchinis that are heavy for their size and have a tender skin. Avoid using zucchinis that are too large or too old, as they may be bitter and not as flavorful.

Q: Can I add other ingredients to this recipe besides nuts and seeds?

A: Absolutely! You can add dried fruits like cranberries or raisins, chocolate chips, or even shredded coconut to give the bread an extra boost of flavor.

Q: How do I store leftover zucchini bread?

A: You can store leftover zucchini bread in an airtight container at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 2 months.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker by cooking the ingredients on low for 2-3 hours or high for 1-2 hours before adding the wet ingredients and mixing until combined.

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