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The irresistible flavors of our Easy Zucchini Bread recipe. So delicious and simple to make, you’ll find yourself baking it again and again.
This is my grandmother’s zucchini bread recipe, and it’s that one that my family has cherished for years. I hope you enjoy it just as much.
Reminiscent of banana bread, this moist and flavorful bread is a wonderful way to enjoy the goodness of zucchini in a sweet and satisfying treat. Whether you’re a seasoned baker or a beginner in the kitchen, this super simple zucchini bread recipe is so delicious that you’ll be making it on repeat!
Why This Recipe Works
- Moist and Tender: Our zucchini bread recipe yields a perfectly moist and tender loaf every time, thanks to adding grated zucchini.
- Warm Spices: With a blend of cinnamon, nutmeg, and optional ginger, this bread is infused with cozy, warm flavors that make it irresistible.
Ingredient Notes
- Zucchini: Look for fresh, firm zucchini with vibrant green skin. Substitution: Yellow squash can be used as a substitute for zucchini.
- Vegetable Oil: Opt for a neutral-flavored vegetable oil such as canola or sunflower. Substitution: Melted coconut oil or melted butter can be used as alternatives.
- Butter: Unsalted butter is best for this recipe, but salted can be used too as long as you add a little less salt than the recipe calls for—substitution: vegetable oil.
- Eggs: Use large eggs at room temperature for best results.
- Vanilla Extract: Use pure vanilla extract for the best flavor. Found in the baking aisle of the grocery store.
- Granulated Sugar: Regular white granulated sugar works perfectly in this recipe. Substitute with caster or superfine sugar.
- Brown Sugar: Light or dark brown sugar adds a hint of caramel flavor to the bread.
- Spices: Ground cinnamon, nutmeg, and ginger add warmth and flavor to the bread, but apple pie or pumpkin spices can also work in their place.
- All-Purpose Flour: Use standard all-purpose flour for this recipe.
- Baking Powder & Baking Soda: Make sure your baking powder and baking soda are fresh for best results.
How To Shred Zucchini
Shredding zucchini is a breeze with either a food processor or a box grater. If you’re using a food processor, trim the ends off the zucchini and cut it into smaller pieces that will fit through the feed tube. Attach the shredding blade to the food processor and feed the zucchini pieces through the tube, using the pusher to help guide them.
Alternatively, if you’re using a box grater, simply trim the ends off the zucchini and rub it against the large holes of the grater, moving it up and down until all sides are shredded. Whichever method you choose, you’ll end up with finely shredded zucchini ready to use in your favorite recipes.
Recipe Tips
- Prepare Ingredients First: Before starting the recipe, gather all the ingredients and measure them out accurately. This will help streamline the baking process.
- Properly Drain Zucchini: After shredding the zucchini, make sure to press it through cheesecloth or a clean kitchen towel to remove excess moisture. This step prevents the bread from becoming too wet.
- Don’t Overmix: When combining the wet and dry ingredients, mix until combined with no visible flour remaining. Overmixing can result in dense or tough bread.
- Use Room Temperature Eggs: For best results, use eggs at room temperature. This helps them incorporate more easily into the batter.
- Test for Doneness: To ensure the bread is fully baked, insert a toothpick into the center. The bread is ready if it comes out clean or with just a few crumbs attached.
- Allow Cooling Time: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.
- Add Mix-Ins: Customize your zucchini bread by adding nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture.
- Enjoy Fresh or Toasted: Serve the zucchini bread fresh out of the oven or toasted with a pat of butter for a delicious snack or breakfast treat.
Storage & Freezing Instructions ❄
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For longer storage, wrap individual slices tightly in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw slices in the refrigerator or at room temperature before serving.
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Recipe
Zucchini Bread
Ingredients
- 1½ cups zucchini (loosely packed, coarsely grated (1 to 2 zucchini))
- 6 tablespoons vegetable oil
- 2 tablespoons butter (melted and cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Prepare the zucchini by pressing through cheesecloth to remove excess moisture.
- In a medium bowl, mix together vegetable oil, melted butter, eggs, and vanilla extract until well combined.
- In a separate large bowl, whisk together granulated sugar, brown sugar, cinnamon, nutmeg, ginger (if using), flour, baking powder, baking soda, and salt.
- Combine wet ingredients with dry ingredients, folding until just combined. Do not overmix.
- Gently fold in grated zucchini until evenly distributed.
- Pour batter into prepared loaf pan, spreading evenly.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve. Enjoy your homemade zucchini bread!
Tips
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch.
Grate 1 ½ cups of loosely packed zucchini.
If your zucchini seems quite wet after shredding, toss it in a few tablespoons of the flour measured for this recipe or press it out by placing it in a cheesecloth or a clean kitchen towel. Then press down gently to remove excess moisture.
In a medium mixing bowl, combine 6 tablespoons of vegetable oil, 2 tablespoons of melted and cooled butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix well.
In a separate large mixing bowl, whisk together 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger (if using). Then, add 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk until well combined.
Add the zucchini, and pour the wet ingredients into the bowl with the dry ingredients. Gently fold the ingredients together only until no dry flour is visible.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the bread to cool in the pan for about 10 minutes.
Then transfer to a wire rack to cool to your desired serving temperature. Once cooled, slice and serve. Enjoy your delicious Easy Zucchini Bread with butter, strawberry preserves, or blueberry jam.
FAQs
Can I use frozen grated zucchini for this recipe?
Yes, you can use frozen grated zucchini, but make sure to thaw and drain and squeeze out any excess moisture before using.
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