Drawing from generations of home bakers who found creative ways to use abundant summer zucchini, I’ve perfected this incredibly moist and flavorful zucchini bread recipe. This beloved quick bread transforms humble garden zucchini into a deliciously sweet treat that’s perfect for breakfast, snacking, or even dessert.
Why This Recipe Works
The secret to this exceptional zucchini bread lies in its perfect moisture balance. By keeping the natural water content of the zucchini (rather than draining it) and using the right ratio of oil, we create a bread that stays moist for days while maintaining a tender crumb. The addition of cinnamon brings warmth, while optional nuts add a delightful crunch.
Ingredients
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- 3 large eggs, at room temperature
- 1 cup (240ml) extra light olive oil (or canola/vegetable oil)
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon vanilla extract
- 3 cups (360g) grated zucchini (from 1 lb/2 medium zucchini)
Optional Add-ins
- 1 cup (120g) chopped walnuts or pecans
Detailed Instructions
1. Oven and Pan Preparation
- Set up your oven:
- Position rack in center
- Preheat to 350°F (175°C)
- Prepare two 8×4-inch loaf pans:
- Butter thoroughly
- Line with parchment paper
- Leave overhang for easy removal
2. Dry Ingredient Preparation
- Combine in a medium bowl:
- Measure flour precisely (spoon and level method)
- Add baking powder and soda
- Incorporate salt and cinnamon
- Whisk thoroughly:
- Ensure even distribution
- Break up any lumps
- Set aside
3. Wet Ingredient Mixing
- In a large bowl, combine:
- Room temperature eggs
- Measured oil
- Granulated sugar
- Vanilla extract
- Whisk vigorously:
- Until mixture is pale
- About 2-3 minutes
- Should be well emulsified
4. Zucchini Preparation
- Prepare the zucchini:
- Wash and trim ends
- Do not peel
- Grate using large holes
- Important notes:
- Do not squeeze out moisture
- Measure loosely in cup
- Don’t pack when measuring
5. Combining Ingredients
- Add dry to wet:
- Incorporate in three additions
- Mix until just combined
- Don’t overmix
- Fold in additions:
- Add grated zucchini
- Incorporate nuts if using
- Mix until evenly distributed
6. Baking Process
- Fill pans:
- Divide batter evenly
- Smooth tops with spatula
- Bake with care:
- 50-60 minutes total
- Rotate pans halfway
- Check at 45 minutes
Pro Tips for Perfect Zucchini Bread
- Ingredient Temperature:
- Eggs at room temperature
- Oil at room temperature
- Helps achieve better mixing
- Zucchini Tips:
- Use fresh, firm zucchini
- Keep skin on for color and nutrients
- Don’t squeeze out moisture
- Testing Doneness:
- Use clean toothpick test
- Knife should come out clean
- Top should spring back
Nutrition Information
Per slice (1/20th of recipe, without nuts):
- Calories: 220
- Protein: 3g
- Carbohydrates: 32g
- Fat: 9g
- Fiber: 1g
- Sugar: 18g
Storage and Serving
- Room Temperature:
- Up to 2 days
- Well-wrapped in plastic
- Keep in cool, dry place
- Refrigerator:
- Up to 1 week
- Wrap tightly
- Bring to room temperature before serving
- Freezer:
- Up to 3 months
- Double wrap in plastic
- Then wrap in foil
Serving Suggestions
I love serving this bread in various ways:
- Warm with butter
- Toasted with cream cheese
- As part of a breakfast spread
- For afternoon tea
- As a healthy dessert option
Variations
- Flavor Additions:
- Add 1 cup chocolate chips
- Include 1/2 cup raisins
- Mix in shredded coconut
- Spice Variations:
- Add nutmeg
- Include ginger
- Try pumpkin pie spice
This zucchini bread recipe is the perfect way to use up garden zucchini while creating a delicious treat that the whole family will love. Its versatility makes it perfect for any time of day, and its keeping qualities mean you can enjoy it for days to come.
