Zucchini Bread: the delicious, simple recipe for a fantastic quick bread

Total time: 1H30
Difficulty: Low
Serves: 8 people
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By Cookist

Moist, lightly sweet with a hint of spice zucchini bread is an amazing quick bread recipe to make this summer when zucchini is in season. Zucchini bread is a great-tasting quick bread that's ideal for any time of the day. Enjoy it toasted with a pat of butter at breakfast, as a dense, moist snack, or even as a dessert (maybe with some chocolate drizzled over the top!).

This delicious quick bread is more of a dessert than anything else, thanks to its delicious warm baking spices and the dash of vanilla in the batter. You can hardly taste the zucchini! This delicious, easy zucchini bread is a great way to sneak more veggies into your family's diet.

You can customize zucchini bread however you like – add nuts, fruit, or even chocolate! Whatever you choose, your family and friends are sure to love it.

Zucchini Bread Ingredients

Zucchini bread is made from kitchen staples that you probably already have in your pantry, plus fresh zucchini (ideal if you have a fresh crop from your garden).

To make the batter, you'll need flour, baking soda, baking powder, and sugar. Baking soda and baking powder are the leavening agents that will help your zucchini bread to rise while it's in the oven.

Spices like cinnamon and nutmeg, plus vanilla add a wonderful spiced aroma and flavor with gives zucchini bread its spice cake-like flavor.

Finally, you'll also need butter and eggs, to enrich the batter and keep the bread moist, while nuts add a delicious crunch to the bread.


How to Make Moist Zucchini Bread

Making the best homemade zucchini bread couldn't be easier. Start by heating your oven to 325F and spraying your loaf pans with plenty of cooking spray.

Preparing the Zucchini for the Bread

Grate your zucchini with a box grater – this will be the fastest option. You can choose to peel the zucchini first or leave them on. Skin-on zucchini is more nutritious, but it's up to you!

Once you've grated the zucchini, squeeze out some of the liquid. You don't want to squeeze it all out as it will help keep your bread soft and moist, but too much will cause your bread to be soggy.

Making the Zucchini Bread Dough

Now it's time to make the dough. Whisk the flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a bowl. In a second bowl, beat the eggs and sugar until smooth. Stir in the zucchini with its juices, the melted butter, and vanilla.

Pour the flour mixture into the zucchini mixture and stir until the batter is just combined – don't overmix it! Fold in the walnuts.

Baking the Zucchini Bread

Pour the batter into the pans. Bake your zucchini bread for 60 to 65 minutes. You'll know it's done when a toothpick inserted into the middle comes out clean. Leave the pans to cool for 10 minutes, then turn the loaves out to cool on a rack.


Tips for Making Easy Zucchini Bread

Make sure you measure the flour properly. This will help to prevent your zucchini bread from becoming dense. Level the measuring cup off with a knife so there's no excess.

Use room-temperature ingredients for making your bread.

Before you get started, make sure to check that your baking soda and baking powder are fresh. If they aren't, your bread might not rise.

If your zucchini bread is soggy, you may not have squeezed out enough of the liquid from the zucchini before mixing it into the batter.

Don't overmix the batter.

Your zucchini loaves are done when a toothpick inserted into the center comes out clean and crumb-free.


Zucchini Bread Variations

There are loads of tasty zucchini bread variations to try. You can also toast the nuts or add dried fruit like cranberries or raisins to your homemade zucchini bread.

If you're a chocolate lover (and who isn't?) try adding some chocolate chips to your zucchini bread or do a mixture of chocolate chips, nuts, and dried fruit. Berries are also fantastic in this recipe as are lemon or orange zest, pineapple, and carrot.

You can also try making zucchini bread muffins. Bake muffins for 20 to 22 minutes. For vegan zucchini bread, use applesauce instead of eggs and oil instead of butter.


How to Store Zucchini Bread

Wrap your bread in cling film or foil and store it at room temperature for up to 3 days. It'll last in the fridge for up to 5 days. For long-term storage, you can wrap and freeze zucchini bread for up to 3 months.

More Quick Bread Recipes You'll Like

All-purpose flour
3 cups
Ground cinnamon
2 1/2 tsp
Ground nutmeg
1/2 tsp
Baking soda
1 tsp
Baking powder
1/2 tsp
1 tsp
Large eggs
Granulated sugar
1 3/4 cups
Grated zucchini
2 cups
unsalted butter, melted and slightly cooled
2 sticks
Vanilla Extract
2 tsp
walnuts, chopped
1 cup
raisins (optional)
1/3 cup


Preheat your oven to 325°F. Grease two loaf pans with butter, then set aside.

Whisk flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a bowl.

Place the eggs and sugar in a large bowl.

Beat to combine.

Stir in the zucchini.

Add in the vanilla.

Add the butter.


Add the flour mixture to the zucchini mixture. Stir until just combined.

Fold in the walnuts.

Add in the raisins.


Pour the batter into the pans.

Spread the batter evenly.

Bake for 60 to 65 minutes.

Place the pans on a rack to cool for 10 minutes, then turn the loaves out of the pans to cool completely.

Serve and enjoy!


Use two 8×4-inch loaf pans to make your zucchini bread.

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