Summer brings an abundance of fresh produce, and one vegetable that shines during this season is zucchini. If you’ve been wondering what to do with your garden zucchini, making zucchini bread is a perfect choice. This classic loaf is soft, moist, and packed with warm spices that make it irresistible. Whether you’re an experienced baker or just starting out, this zucchini bread recipe is your go-to for a simple yet flavorful treat that everyone will enjoy.
Why We Love This Zucchini Bread Recipe
Zucchini bread has a special place in many kitchens because it combines comfort and convenience in a single loaf. You’ll love how easy it is to make, requiring basic ingredients you likely already have on hand. What sets this recipe apart is the balance of flavors: the mild taste of zucchini blends perfectly with warm spices like cinnamon, nutmeg, and a hint of ginger. The result is a loaf that is sweet but not overpowering, making it suitable for all ages.
Another reason this zucchini bread stands out is its texture. The combination of melted butter, oil, and grated zucchini creates a moist crumb that stays soft even after cooling. It’s not dry like some breads can be, and it has a delicate sweetness that keeps you coming back for another slice. The turbinado sugar sprinkled on top adds a subtle crunch, giving it an extra touch of homemade charm.
Finally, this recipe is versatile and forgiving. You don’t need fancy equipment, and the steps are straightforward, so you can easily adjust quantities or swap ingredients if needed. It’s a recipe that makes you feel capable in the kitchen and encourages you to enjoy the process of baking. Whether you’re making it for yourself, your family, or as a gift for friends, this zucchini bread is always a hit.
Ingredients for Zucchini Bread
Using fresh, high-quality ingredients is key to creating the best zucchini bread. Here’s what you’ll need to make a loaf that is flavorful, moist, and fragrant:
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola or vegetable oil (or melted coconut oil)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon turbinado sugar for sprinkling on top (optional)
How to Make Zucchini Bread: Directions
Making zucchini bread is simple, but following each step carefully ensures perfect results. Here’s a detailed guide to help you bake a loaf that everyone will love:
- Preheat your oven to 350°F. Prepare a loaf pan by greasing it with nonstick cooking spray or butter. Set it aside while you prepare the batter.
- Start with the zucchini. Grate 2 medium zucchinis and place them in a clean kitchen towel or paper towels. Squeeze out as much excess water as possible. Removing the water prevents your bread from becoming soggy.
- In a medium bowl, combine the dry ingredients: flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Whisk them together until well mixed. These spices will provide the warm, inviting aroma that zucchini bread is known for.
- In a large bowl, mix the melted butter, oil, brown sugar, granulated sugar, egg, and vanilla extract. Stir until the mixture is smooth and creamy. This is the base that will give your bread richness and flavor.
- Stir the grated zucchini into the wet ingredients until evenly combined. The zucchini adds moisture and a subtle vegetable flavor that complements the sweet spices.
- Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined. Avoid over-mixing, as it can make the bread dense rather than tender.
- Pour the batter into your prepared loaf pan. Smooth the top with a spatula and, if desired, sprinkle turbinado sugar evenly over the batter. This step adds a subtle crunch and makes the loaf look inviting.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures vary, so start checking at 45 minutes to avoid overbaking.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely. This ensures the loaf retains its shape and texture.
- Slice and enjoy your fresh, homemade zucchini bread.
By following these steps, you’ll create a loaf that is moist, flavorful, and full of comforting spices. It’s a simple process that yields a delicious result every time.
How to Serve Zucchini Bread
Serving zucchini bread is as easy as baking it. You can enjoy it warm from the oven, slightly toasted, or at room temperature. Here are a few ways to serve it:
- Slice a piece and enjoy it plain for a simple, satisfying snack.
- Spread a thin layer of butter or a nut butter for extra richness.
- Pair it with a cup of coffee or tea for a comforting breakfast.
- Serve alongside fresh fruit for a light brunch option.
- Add a drizzle of honey or a light spread of cream cheese for a sweet treat.
This bread is versatile and works well in both sweet and savory contexts. Its tender texture makes it easy to slice, and the flavors are gentle enough to pair with a variety of accompaniments.
Expert Tips for Zucchini Bread
To make your zucchini bread even better, consider these expert tips:
- Always squeeze out excess moisture from zucchini to avoid a soggy loaf.
- Use room temperature eggs to help the batter mix evenly.
- Do not overmix the batter; fold ingredients until just combined. Overmixing can make the bread tough.
- Try using a combination of brown and granulated sugar for a deeper, richer flavor.
- For extra texture, consider adding chopped nuts or chocolate chips to the batter.
- Use a light-colored loaf pan to prevent the crust from getting too dark.
- Allow the bread to cool completely before slicing to ensure clean cuts.
These small details can make a big difference in the final result, turning an already delicious loaf into something extraordinary.
How to Store Zucchini Bread
Storing zucchini bread correctly ensures it stays fresh and tasty for longer:
- Keep at room temperature wrapped in plastic wrap for up to 3 days.
- Store in an airtight container to prevent it from drying out.
- Freeze for up to one month. To do this, wrap the cooled bread in plastic wrap and place it in a freezer bag. Defrost before slicing.
- Avoid refrigerating, as this can dry out the bread.
Proper storage helps you enjoy your zucchini bread over multiple days without losing flavor or texture.
FAQ About Zucchini Bread
Can I use frozen zucchini for zucchini bread?
Yes, you can use frozen zucchini, but make sure to thaw and squeeze out all excess water before using. This prevents the bread from becoming too wet.
How long does zucchini bread last?
At room temperature, zucchini bread lasts up to 3 days. It can also be frozen for up to one month.
Can I make zucchini bread without eggs?
Yes, you can substitute eggs with flax eggs or applesauce, but it may slightly change the texture.
What is the best way to grate zucchini for bread?
Use a medium grater and squeeze out excess moisture using a towel. This keeps your bread from becoming soggy.
Can I add other vegetables to zucchini bread?
You can experiment with carrots or pumpkin, but zucchini gives the best moisture and subtle flavor.
Why does my zucchini bread turn out dense?
Overmixing the batter or using too much liquid can make the bread dense. Mix just until combined and drain zucchini properly.
Zucchini Bread
Equipment
- Loaf Pan
- Mixing Bowls:
- Grater
Ingredients
- 2 cups grated zucchini about 2 medium zucchini
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola or vegetable oil or melted coconut oil
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon turbinado sugar for sprinkling on top (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
- In a large bowl, mix melted butter, oil, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
- Stir the grated zucchini into the wet mixture until evenly combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar if desired.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!