Zucchini Bread Recipe

A moist, lightly spiced summer classic made with fresh garden zucchini. This delicious bread transforms humble zucchini into a delectable treat that even vegetable-averse family members will devour - perfect for breakfast, snacks, or dessert.

5 from 1 vote

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Zucchini Bread, Summer Recipe, Garden Zucchini, Quick Bread, Vegetable Bread

Prep Time: 15

Cook Time: 1

Cooling Time: 20

Total Time: 1 30

Servings: loaves

Calories: 225kcal

Equipment

8×4-inch loaf pans
Box grater
Mixing bowls
Wire Cooling Rack

Ingredients

Dry Ingredients

3 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1/2 tsp nutmeg

Wet Ingredients

3 large eggs room temperature
1 cup vegetable oil coconut oil works wonderfully for a subtle tropical note
2 1/4 cups granulated sugar can reduce to 1¾ cups for less sweetness
3 tsp vanilla extract

Add-ins

2 cups grated zucchini about 2-3 medium zucchinis, excess moisture squeezed out
1 cup chopped walnuts or pecans optional
1/2 cup raisins or dried cranberries optional

Instructions

Preheat your oven to 325°F (165°C) and generously grease two 8×4 inch loaf pans. Line the bottom with parchment paper for easier removal.
Grate your zucchini using the large holes of a box grater and place it in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg until well incorporated.
In a large bowl, beat the eggs, oil, sugar, and vanilla extract until the mixture becomes pale and slightly thickened (about 2 minutes with an electric mixer).
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don't overmix.
Gently fold in the grated zucchini, nuts, and dried fruit (if using).
Divide the batter evenly between the prepared loaf pans and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

- For best results, don't skip squeezing moisture from the zucchini.
- Store at room temperature, tightly wrapped, for up to 3 days.
- Refrigerate for up to 1 week or freeze for up to 3 months.
- This recipe can be made into approximately 24 muffins - bake at 350°F for 18-22 minutes.
- You can safely reduce the sugar to 1½ cups without significantly impacting the bread's moisture or structure.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe