Zucchini Bread Recipe

I absolutely love this zucchini bread recipe because it s not just a delicious treat but also a perfect way to sneak in some greens without anyone complaining. Whenever I bake these moist, warmly spiced loaves, my whole kitchen fills up with this incredible cinnamon aroma that feels like a cozy hug on a lazy afternoon. You ll find that this zucchini bread recipe is wonderfully simple to make, yet it comes out bakery-quality every single time.

When I first tried this zucchini bread recipe, I was amazed at how the shredded zucchini keeps the bread so moist, even days after baking. It works perfectly for breakfast, an afternoon snack, or even dessert if you add a little cream cheese frosting. Trust me, once you bake these loaves, you’ll want to make them over and over because they’re just that good!

Ingredients You’ll Need

The ingredients in this zucchini bread recipe come together beautifully – the warm cinnamon pairs perfectly with the subtle earthiness of zucchini, while the walnuts add a lovely crunch. When shopping, look for firm zucchinis and fresh nuts to get the best flavors.

• All-purpose flour: The backbone of your bread for a tender yet structured crumb.
• Salt: Just enough to balance the sweetness and enhance other flavors.
• Baking powder: Helps the bread rise for a fluffy texture.
• Baking soda: Works with acidic ingredients for extra lift and tenderness.
• Ground cinnamon: Adds that warm, cozy spice I can t get enough of.
• Eggs: Bind everything together and provide richness.
• Vegetable oil: Keeps the bread moist without adding strong flavor.
• White sugar: Sweetens but also contributes to the bread s soft texture.
• Vanilla extract: Brings subtle depth and aroma.
• Shredded zucchini: The star ingredient – be sure to shred finely and press out excess water for the best results.
• Chopped walnuts: Adds texture and a nutty contrast; optional but highly recommended!

Variations

One of my favorite things about this zucchini bread recipe is how easily it adapts to your taste or dietary needs. Whether you want to swap nuts, add mix-ins, or make it gluten-free, feel free to get creative!

• Nut-Free Option: I ve made this bread without walnuts, and it s still deliciously moist and flavorful-great for schools or nut allergies.
• Chocolate Chips: Adding a handful of chocolate chips gives the bread a fun, indulgent twist that my kids adore.
• Whole Wheat Flour: For a heartier texture and more fiber, I swap half the all-purpose flour for whole wheat, and it turns out great.
• Spice it Up: Try adding nutmeg or ginger with the cinnamon for a more complex spice profile.

How to Make Zucchini Bread Recipe

Step 1: Prep Your Ingredients and Pans

First things first, gather all your ingredients and preheat your oven to 325°F (165°C). I usually grease my two 8×4-inch loaf pans and then give them a light dusting of flour – this really helps the bread release smoothly once baked. While the oven warms up, shred your zucchini. If it seems overly watery, I like to give it a good squeeze in a clean kitchen towel to get rid of some excess moisture; that helps keep the bread from getting soggy.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Sifting ensures those baking agents are evenly distributed and helps prevent any lumps in the batter. This step sets a solid foundation for your bread’s texture.

Step 3: Beat Wet Ingredients

In a separate large bowl, beat the eggs, vegetable oil, sugar, and vanilla extract together using an electric mixer. I love doing this step until the mixture is smooth and a bit fluffy-it really makes a difference in the final bread s rise and crumb.

Step 4: Combine and Add Zucchini and Walnuts

Slowly add your dry flour mixture into the wet ingredients, beating well as you go. Once it s all combined, fold in the shredded zucchini and chopped walnuts gently but thoroughly. This ensures every bite gets a bit of zucchini and that lovely crunch.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared loaf pans and pop them into the oven. Bake for about 40 to 60 minutes, but start checking at 40 minutes by sticking a toothpick in the center; it should come out clean or with just a few moist crumbs attached. Let the loaves cool in their pans on a wire rack for 20 minutes before carefully running a knife around the edges and turning them out onto the rack to cool completely.

How to Serve Zucchini Bread Recipe

Garnishes

I love serving slices of this zucchini bread plain because the flavor stands beautifully on its own-but I sometimes spread a thin layer of cream cheese or butter when we want a touch more indulgence. A sprinkle of powdered sugar or a drizzle of honey also makes a nice touch without overpowering that subtle sweetness and cinnamon warmth.

Side Dishes

Pairing zucchini bread with a cup of coffee or tea is a no-brainer, but I ve also enjoyed it alongside fresh fruit or a small yogurt parfait for breakfast. It s surprisingly versatile whether you want something quick or a bit more substantial.

Creative Ways to Present

For special occasions, I like to slice this zucchini bread thick, toast it lightly, and top with a dollop of mascarpone and fresh berries-your guests will think it s a fancy dessert! Wrapping individual slices in parchment paper tied with twine makes for cute gifts, too.

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This way, it stays soft without drying out. If you want it to last longer, the fridge works fine but can sometimes dry the bread faster.

Freezing

Freezing zucchini bread is a game-changer for me-I slice it before freezing so I can thaw just what I need. Wrap each slice tightly in plastic wrap and then place in a freezer bag. When you re ready, let slices thaw at room temperature or pop them in the toaster oven.

Reheating

To reheat, I usually toast slices lightly or warm them in the oven wrapped in foil for about 10 minutes at 300°F. This brings back the fresh-baked warmth and keeps the bread moist without drying it out.

FAQs

Final Thoughts

I hope you enjoy making this zucchini bread recipe as much as I do-it s truly a staple in my kitchen that feels both comforting and special. Baking these loaves always brings smiles to my family s faces, and I m betting it will for you, too! Give it a try this week, and I promise you ll have a delicious, moist bread ready to savor that s perfect anytime.

Zucchini Bread Recipe

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• Author: Julia
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 1 hr 15 mins
• Yield: 2 (8×4-inch) loaves
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This classic Zucchini Bread recipe yields moist, flavorful loaves packed with shredded zucchini and crunchy walnuts. Perfect for a breakfast treat or an afternoon snack, the bread combines warm cinnamon and vanilla with a tender crumb. Easy to prepare and bake, it makes two 8×4-inch loaves that are sure to be a family favorite.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon (or to taste)

Wet Ingredients

• 3 large eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract

Add-ins

• 2 cups shredded zucchini
• 1 cup chopped walnuts

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Instructions

1. Preheat and prepare pans: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans to prevent sticking.
2. Sift dry ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon ensuring they are well combined and aerated.
3. Mix wet ingredients: In a separate large bowl, beat the eggs, vegetable oil, white sugar, and vanilla extract together using an electric mixer until the mixture is smooth and homogenous.
4. Combine batter: Gradually add the sifted dry ingredients into the wet mixture, beating well to form a consistent batter without lumps.
5. Add zucchini and walnuts: Fold in the shredded zucchini and chopped walnuts using a spatula until evenly distributed throughout the batter.
6. Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 40 to 60 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the bread: Remove from oven and let the bread cool in the pans on a wire rack for 20 minutes to set.
8. Remove from pans: Run a table knife around the edges of the pans to loosen the bread, then carefully invert onto a wire rack and allow to cool completely before slicing and serving.

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Notes

• If preferred, toasted nuts can be used to enhance flavor.
• Adjust cinnamon amount according to taste preference.
• Ensure zucchini is well shredded for optimal moisture distribution.
• Leftover bread can be stored wrapped at room temperature for up to 3 days or refrigerated for up to a week.
• For a nut-free version, omit walnuts or substitute with seeds.

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Nutrition

• Serving Size: 1 slice
• Calories: 256
• Sugar: 19g
• Sodium: 171mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 23mg