Zucchini Bread Recipe

I absolutely love this zucchini bread recipe because it hits that perfect balance between moist and tender with just the right amount of spice. Whenever I have a glut of zucchinis from the garden or the farmer s market, this recipe becomes my go-to way to use them up deliciously. You ll find that this zucchini bread turns out wonderfully rich without being overly sweet, making it great for breakfast, snack time, or even a light dessert.

What makes this Zucchini Bread Recipe especially worth trying is how forgiving it is-you don t even have to blot the zucchini! I remember struggling with dry zucchini breads before, but this one stays moist day after day, thanks in large part to the applesauce and oil combo. Plus, it s easy to customize with chocolate chips or nuts if you want a little extra indulgence or crunch.

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Ingredients You’ll Need

These ingredients work harmoniously to create that classic zucchini bread texture and flavor you love. I always recommend using fresh zucchinis and room temperature eggs-these little details really help your bread turn out perfectly every time.

• All-purpose flour: Spoon and level for accurate measuring; this keeps the bread from turning out too dense.
• Baking powder: Helps the bread rise nicely and stay light.
• Baking soda: Works with the acidity in applesauce for a balanced rise.
• Salt: Enhances all the flavors without making the bread salty.
• Ground cinnamon: Adds warm flavor that pairs perfectly with zucchini.
• Ground nutmeg: Just a touch brings complexity to the spice profile.
• Vegetable oil: Keeps the bread moist; you can swap in melted coconut oil if you prefer some subtle coconut notes.
• Brown sugar: Adds moisture and a hint of molasses flavor.
• Granulated sugar: Balances sweetness and crumb texture.
• Eggs: Make sure they re at room temperature for better mixing and structure.
• Unsweetened applesauce: Keeps the bread extra moist while adding natural sweetness; you can also use sour cream or Greek yogurt here.
• Pure vanilla extract: Brightens the flavor and complements the spices.
• Shredded zucchini: Use freshly shredded zucchini without blotting the moisture-I promise it works!
• Optional add-ins: Chocolate chips, nuts, or raisins make the bread extra special.

Variations

I like to customize this zucchini bread recipe depending on my mood and ingredients on hand-feel free to experiment and make this recipe your own!

• Chocolate Chip Zucchini Bread: Adding a cup of semi-sweet chocolate chips turns this into a dessert-worthy treat-my kids beg for it this way!
• Nutty Upgrade: Chopped walnuts or pecans give a great crunch and a lovely earthy flavor.
• Gluten-Free Option: Substituting the all-purpose flour with a good gluten-free blend works well, just keep an eye on the batter texture.
• More Spice: Experiment with adding ginger or cloves if you want a bolder spice profile.

How to Make Zucchini Bread Recipe

Step 1: Preheat and Prep Your Pan

First things first, set your oven to 350°F (177°C) so it reaches the perfect temp while you prep. Grease a 9×5-inch loaf pan well-this step helps you get the bread out cleanly without sticking. If you want to make muffins instead, I ve got notes on that in the recipe card below.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything s evenly combined. This is a great moment to appreciate the wonderful aroma of those warm spices-it always gets me excited to bake.

Step 3: Whisk the Wet Ingredients and Combine

In a separate bowl, mix your oil, both sugars, eggs, applesauce, and vanilla until smooth. Then stir in the shredded zucchini directly-no need to squeeze out the moisture, I promise it adds to the bread’s moistness. Once your wet ingredients are ready, gently pour them into the dry ones and mix just until combined. Don t overmix here, or you might end up with a dense loaf.

Step 4: Add Optional Mix-Ins

This is the perfect time to fold in chocolate chips, nuts, or raisins if you want some extra texture or sweetness. My family loves when I throw in chocolate chips-they add that delightful surprise in every bite.

Step 5: Bake and Cool Your Bread

Pour your batter evenly into your prepared pan, then pop it into the oven for 55 to 70 minutes. Here’s a trick I discovered after many trials: loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too dark while the inside finishes baking. Your bread is done when a toothpick inserted near the center comes out mostly clean-little moist crumbs are fine but raw batter means it needs more time. Let it cool in the pan for about an hour before slicing so the structure sets perfectly.

How to Serve Zucchini Bread Recipe

Garnishes

I love topping slices with a thin spread of butter or cream cheese for breakfast-it melts perfectly into the warm bread. You can also dust it lightly with powdered sugar for an elegant touch if you re serving it as an afternoon snack or dessert.

Side Dishes

Pairing this zucchini bread with a hot cup of coffee or tea is my favorite cozy combo. For a more substantial brunch, serve alongside scrambled eggs or a fresh fruit salad-the bread provides just the right sweet balance.

Creative Ways to Present

For special occasions, I’ve sliced the bread into mini servings and served with small pots of honey or jam for a charming, shareable touch. Wrapping individual slices in parchment paper and ribbon also makes a sweet homemade gift!

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for 3 to 4 days, and it stays nicely moist during that time. If I want it to last longer during busy weeks, I pop it in the fridge for up to a week.

Freezing

Freezing slices is a game changer-just wrap each slice in plastic wrap and place them in a freezer bag. I ve found that zucchini bread freezes beautifully and thaws quickly when you take it out the night before or pop it briefly in the microwave.

Reheating

To reheat, I usually microwave a slice for 15-20 seconds or warm it in a toaster oven for a few minutes to revive that freshly baked texture. Adding a tiny pat of butter while it s warm elevates every bite.

FAQs

Final Thoughts

This zucchini bread recipe quickly became one of my favorites because it s both easy and reliably delicious every time I make it. I love sharing it with friends and family, especially when zucchinis are in season and plentiful. Trust me, once you try it, you ll want zucchini bread in your baking rotation year-round-give it a shot soon and enjoy that cozy homemade goodness!

Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 64 reviews

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours
• Yield: 1 loaf (about 8-10 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This moist and flavorful zucchini bread combines shredded zucchini with warm spices and a tender crumb, making it a perfect snack or breakfast treat. It features a blend of brown and granulated sugars, vegetable oil, and optional mix-ins like chocolate chips or nuts, baked to golden perfection in a loaf pan.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)

Optional Add-ins

• 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan to prevent sticking. This preparation ensures the bread bakes evenly and can be easily removed after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until thoroughly combined. This step creates an even distribution of leavening agents and spices throughout the batter.
3. Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until smooth and combined. Then, whisk in the shredded zucchini, which adds moisture and texture to the bread.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir or whisk until just combined. Avoid overmixing to ensure a tender crumb. If using, fold in any optional ingredients such as chocolate chips or nuts carefully at this stage.
5. Fill and Bake: Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes. It is suggested to loosely cover the bread with aluminum foil halfway through baking to prevent excessive browning on top. Check doneness by inserting a toothpick into the center; it should come out mostly clean without raw batter.
6. Cool the Bread: Remove the bread from the oven and set it on a wire rack. Allow it to cool in the pan for 1 hour before removing. For neater slicing, let it cool completely on the wire rack after removal.
7. Storage: Store leftover bread covered at room temperature for up to 3-4 days or refrigerate for up to 1 week to maintain freshness.

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Notes

• You can make muffins instead of a loaf by adjusting the baking time accordingly (usually 20-25 minutes at the same temperature).
• Do not overmix the batter; a few lumps are okay to keep the bread tender.
• Shredded zucchini does not need to be blotted dry — the moisture helps keep the bread moist.
• Substitutions for applesauce include sour cream or Greek yogurt, which also add moisture.
• For a richer flavor, try adding chopped nuts, raisins, or chocolate chips.
• Loosely covering the bread with foil halfway through baking prevents the crust from becoming too dark.

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Nutrition

• Serving Size: 1 slice (1/10th of loaf, approx. 70g)
• Calories: 180
• Sugar: 13g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg