This Zucchini Bread recipe is a delicious way to use up zucchini! Our zucchini bread has warm spices and a moist texture, making it perfect for breakfast or a snack.
If you have an abundance of zucchini you have to try this delicious zucchini bread recipe! It’s easy to make and you can even freeze it for later! Learn All About Zucchini.
We also love making Yellow Squash Bread when we have a lot of yellow squash to preserve.
Zucchini is the plant that keeps on giving throughout the summer so we’re always making delicious zucchini recipes like our Baked Zucchini, Crispy Baked Zucchini Fries, Zucchini and Tomatoes, and even this Sauteed Zucchini Puree which makes for a delicious sauce or soup.
Zucchini Bread ingredients
- All-Purpose Flour: We recommend King Arthur or Central Milling flour.
- Salt: A little salt brings all the flavors together and balances them.
- Baking Soda: Helps the bread rise and gives it a light texture.
- Baking Powder: Works with the baking soda to ensure proper rise and texture.
- Ground Cinnamon: We love adding cinnamon for warmth and flavor.
- Nutmeg: A little nutmeg adds a hint of spice and complements the cinnamon.
- Eggs: Binds the ingredients together and adds richness, but you can also use applesauce to make this into a vegan zucchini bread.
- Vegetable Oil: Keeps the bread moist, but you can also use melted butter.
- Granulated Sugar: You can also use cane sugar if preferred.
- Vanilla Extract: Adds a depth of flavor, use quality vanilla.
- Grated Zucchini: Fresh zucchini, grated finely. Adds moisture and a slight sweetness along with flecks of green throughout the bread.
- Chocolate or Nuts (optional): Add chocolate chips, walnuts, or pecans for extra flavor and texture.
How to Make Zucchini Bread
Preheat the oven to 350 degrees F.
Prepare two loaf pans (8×4-inch) with a bit of some dairy-free butter or regular butter.
Sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl.
In another bowl, beat together the eggs, oil, sugar, and vanilla.
Add the dry mixture into the wet mixture and mix until combined. Fold in the zucchini, chocolate, or nuts and mix until just combined.
Pour the batter into the prepared pans.
Bake for 45-50 minutes or until a toothpick comes out with minimal crumbs.
Allow the pans to cool on a wire rack for about 15 minutes and then carefully remove the loaves from the pans.
Enjoy as desired.
Recipe Tips and Notes
- Ensure the zucchini is well grated to avoid large chunks in the bread. You can use a food processor or hand grater.
- You can substitute half of the vegetable oil with applesauce for a lighter version.
- Adding a mix of chocolate chips and nuts can give the bread a delightful texture and flavor.
- Store the zucchini bread in an airtight container at room temperature for up to three days, or freeze for up to 6 months. We like to slice one into individual slices and keep the other whole.
Can I freeze zucchini bread?
Yes, you can freeze zucchini bread in individual slices or the whole loaf. You can freeze zucchini bread for up to six months. To thaw, leave it at room temperature or place in the refrigerator to thaw overnight.
Can I make zucchini bread muffins instead?
Yes, you can use this recipe to make muffins. Just pour the batter into a greased muffin tin or a muffin tin with cupcake liners and bake at 350 degrees F for 18-24 minutes or until a toothpick comes out clean.
What can I use instead of vegetable oil?
You can use melted butter, olive oil, or applesauce as a substitute for vegetable oil. Applesauce will change the texture of the bread, so keep that in mind when substituting.
Zucchini Bread
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Print Pin SaveIngredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups zucchini grated
Instructions
- Preheat the oven to 350 degrees F.
- Prepare two loaf pans (8×4-inch) with a bit of some dairy free butter or regular butter.
- Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl.
- In another bowl beat together the eggs, oil, sugar, and vanilla.
- Add the dry mixture into the wet mixture and mix until combined. Fold in the zucchini, chocolate or nuts and mix until just combined.
- Pour the batter into the prepared pans.
- Bake for 45-50 minutes or until a toothpick comes out with minimal crumbs.
- Allow the pans to cool on a wire rack for about 15 minutes and then carefully remove the loaves from the pan.
- Enjoy as desired.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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