Zucchini Bread has been a beloved recipe in my kitchen for years. Growing up, my grandmother would make it every summer when the zucchini was abundant in her garden. The aroma of warm spices, sweet vanilla, and moist bread would fill the air, creating a cozy atmosphere that drew the whole family together. This moist zucchini bread recipe is the perfect way to use fresh garden zucchini, and you’ll find it’s a delightful treat for breakfast, a snack, or even dessert. Let’s get cooking!
Why You’ll Love This Zucchini Bread
- Incredibly moist and flavorful
- Perfect for breakfast or a sweet snack
- Simple and quick to prepare
- Healthy zucchini bread with nuts adds extra crunch
- Freezer-friendly for easy meal prep
- Endless variations like chocolate zucchini bread recipe
- Family-approved and kid-friendly
- Budget-friendly, using pantry staples
Ingredients for Zucchini Bread
Here’s everything you need for this delicious Zucchini Bread:
- 2 cups zucchini – grated and moisture squeezed out for the best texture
- 2 cups all-purpose flour – forms the base of the bread
- 1 cup granulated sugar – adds sweetness
- 1/2 cup brown sugar – for a rich flavor
- 2 large eggs – provides moisture and structure
- 1/2 cup vegetable oil – keeps the bread moist
- 2 teaspoons vanilla extract – enhances the flavor
- 1 1/2 teaspoons ground cinnamon – adds warmth
- 1/2 teaspoon baking powder – helps the bread rise
- 1/2 teaspoon baking soda – works with the acids
- 1/2 teaspoon salt – balances the flavors
How to Make Zucchini Bread
- Step 1: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- Step 2: Grate the zucchini finely and press gently with a towel to remove excess moisture.
- Step 3: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Step 4: Add in the flour, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
- Step 5: Fold in the grated zucchini gently to keep the batter light.
- Step 6: Pour batter into the prepared pan and smooth the top.
- Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips for the Best Zucchini Bread
These tips will help you achieve the best results:
- Make sure to squeeze out excess liquid from the zucchini for a firmer texture.
- Try adding nuts or chocolate chips for extra flavor.
- Use a kitchen scale for precise measurements if you want the best zucchini bread recipe ever.
What’s the secret to perfect Zucchini Bread?
The secret lies in the balance of moisture. Too much zucchini can lead to a soggy loaf. Be sure to remove that excess water before mixing!
Can I make Zucchini Bread ahead of time?
Absolutely! You can prepare the batter a day in advance and keep it in the fridge. Just bake it when you’re ready for fresh bread!
How do I avoid common mistakes with Zucchini Bread?
Avoid overmixing the batter, which can lead to a dense loaf. Also, ensure your baking powder and soda are fresh for the best rise.
Best Ways to Serve Zucchini Bread
This Zucchini Bread is delicious on its own or served with a dollop of cream cheese frosting for a sweet twist. It pairs wonderfully with a cup of tea or coffee. For a savory option, try spreading a bit of butter or cream cheese on top. You can also enjoy it warm, fresh out of the oven!
Nutrition Facts for Zucchini Bread
Per serving (recipe makes 10 servings):
- Calories: 265
- Fat: 10g
- Saturated Fat: 1g
- Protein: 3g
- Carbohydrates: 39g
- Fiber: 1g
- Sugar: 20g
- Sodium: 180mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Zucchini Bread
Allow the Zucchini Bread to cool completely before wrapping it in plastic wrap or aluminum foil. It will last in the fridge for 3-4 days or can be frozen for up to 3 months. To reheat, wrap it in foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Frequently Asked Questions About Zucchini Bread
Can I freeze Zucchini Bread?
Yes! Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying.
What can I add to Zucchini Bread for extra flavor?
Add-ins like walnuts, pecans, or chocolate chips can enhance the flavor. You might also try spices like nutmeg or ginger for a unique twist.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend.
What is the best way to serve Zucchini Bread?
Enjoy it fresh with a spread of butter, or toast it lightly for a warm treat. Pair with tea or coffee for a delightful afternoon snack.
Variations of Zucchini Bread You Can Try
Try making a chocolate zucchini bread recipe by adding cocoa powder and chocolate chips for a rich dessert. For a healthier twist, consider low-carb zucchini bread options using almond flour. You can also experiment by adding spices like cardamom or vanilla extract for unique flavors!
Print
Zucchini Bread: 10 Secrets for Moist and Delicious Loaf
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This moist and flavorful zucchini bread recipe is the perfect way to use fresh garden zucchini.
Ingredients
- 2 cups zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- Grate the zucchini finely and press gently with a towel to remove excess moisture.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Add in the flour, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
- Fold in the grated zucchini gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ideal for meal prep and freezer-friendly.
- This zucchini bread is a family favorite.
- Prep Time: 20 minutes
- Cook Time: 50 to 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
