Making zucchini bread is a summertime tradition for many who grow their own zucchini, as this summer squash is often abundant in June and July. Many home gardeners find themselves inundated with a zucchini harvest, and looking for recipes to use it all up. Zucchini bread is perfect for using zucchini and can also be a way to preserve it, since this bread freezes so well. You can also try making zucchini soup, chocolate zucchini cake, or zucchini fritters! Shredded zucchini adds moisture and nutrition to baked goods like this zucchini loaf recipe, and it doesn’t even taste like vegetables! Luckily zucchini is readily available in supermarkets all year long, so you can make this easy zucchini bread any time the mood strikes. Aside from shredded zucchini, the rest of the ingredients for the best zucchini bread recipe are probably already in your kitchen. This recipe makes one loaf of zucchini bread, however, I’ve been known to double or quadruple the recipe to make many loaves to store for later or give as gifts. Your neighbors, family, or friends will be thrilled to receive a pretty zucchini loaf tied with a bow.
Why You’ll Love This Recipe
Ingredients in Zucchini Bread
Flour. Regular all-purpose flour is perfect for this recipe. Baking Powder AND Baking Soda. It’s common to use both leaveners for quick breads like zucchini bread. This combination gives us the perfect texture.
Salt. A bit of salt balances out the sweetness of the sugars and blends nicely with the spices. Cinnamon. I like to add cinnamon to many baked goods. It’s warm, and just the perfect amount of spicy. Nutmeg. Another warm spice that is delicious in baked goods, adding cinnamon and nutmeg together is my favorite. Eggs. For best results, allow your eggs to come to room temperature before mixing the batter. Granulated AND Brown Sugars. Brown sugar adds tons of depth and flavor to this zucchini bread, and the combination of both types helps to give us the perfect balance of moist and fluffy. Vegetable Oil. This is a very common fat source for muffins and quick bread. It’s easy to find and adds lots of moisture to the bread. You can substitute it with sunflower or corn oil if that’s what you have available. Pure Vanilla Extract. Vanilla is a must for quick breads like this one. Zucchini. Grate your zucchini until you can fill one cup. If your zucchini seems dry, add a bit of water. Walnuts. Roughly chopped walnuts add a bit of crunch and nutrition to the zucchini bread. Leave them out if you prefer, the bread will still be wonderful.
How to Make Zucchini Bread
Tips for Making The Best Zucchini Bread
Prepare your pan: Use cooking spray oil to grease your loaf pan so that there is no risk of the bread sticking to the pan. I find that if I use a good layer of cooking spray that the loaf will just pop right out when it’s done cooling. If your loaf does stick to the pan, don’t try to force it out. Just use a butter knife to loosen around the edges and then slice the bread and remove each slice carefully. Don’t Overmix: Overmixing in step 3, after adding the flour, will make your bread tough and the bread might sink in the center. Mix only until most of the dry ingredients are moistened (no dry flour patches) and then stop. Allow to Cool: I know it will be tempting, but don’t try to handle or eat the zucchini bread before it’s done cooling, because the loaf might fall apart. To warm up slices of bread for eating, simply place in a toaster oven or air fryer for a couple of minutes, or microwave for 20-30 seconds.
Don’t take out the zucchini bread too soon!
It’s important to make sure that the zucchini bread is fully cooked before you take it of the oven. The easiest way to check is by inserting a toothpick in the center of the bread, and it should come out clean. The most reliable to check if a quick bread is fully cooked is with a kitchen thermometer. A fully cooked quick bread must register 200°F (93°C)on a thermometer. I recommend the Thermapen or this cheaper alternative.
Storing Tips
This zucchini bread keeps well at room temperature for 2-3 days when wrapped tightly or store in an airtight container. Or store in the fridge for up to 1 week. To freeze it, wrap well and freeze for 2 to 3 months. To reheat, simply place in a toaster oven or air fryer for a couple of minutes, or microwave for 20-30 seconds. Save this recipe for the next time you have some zucchini to use up. Zucchini bread is never a bad idea. Pin it for more people to enjoy too! © Little Sunny Kitchen
