Zucchini Bread
This Zucchini Bread is super moist, spiced with the warm flavors of cinnamon and nutmeg, and studded with chopped pecans is sure to be a new favorite. It’s easy to make and absolutely delicious.
Why You’ll Love This
This zucchini bread recipe is super easy quick bread to make. It freezes beautifully and makes great gifts for the neighbors!
This batter can be made by hand you won’t need a stand mixer or electric hand mixer. It comes together in less than 15 minutes.
Adding shredded fresh zucchini to bake goods makes them extra moist! So sneak those veggies in on those family members who turn their noses to vegetables!
Most recipes use all granulated sugar but I like the added depth of flavor that dark brown sugar adds to this bread.
This bread is even more delicious the next day! The flavors are well combined and the moist tender crumb texture is divine.
Some of our other favorite sweet treat recipes to make are Apple Butter Bread, Banana Bread, Fig Bread Recipe, Apple Cider Donut Loaf Cake, and Carrot Coffee Cake.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Zucchini Bread
Tips
- Use room temperature eggs for better incorporation.
- Use small to medium zucchini. If using an extra larger-size zucchini the skin can be tough and you will want to peel some of the skin before shredding. You will also want to remove the seeds from an extra large zucchini. Remember the nutrients are in the skin!
- You can shred the zucchini in the large holes of a box grater or use a food processor.
- The zucchini bread batter is thick. The center will be the last part to finish cooking, insert the tester in the very center of the dome of the bread to check for doneness.
- If the bread seems to be browning too fast loosely tent it with aluminum foil until the center is cooked.
- DO NOT squeeze the moisture out of the shredded zucchini. This adds extra moisture to the bread.
- You can replace the neutral oil (vegetable oil or canola oil) with melted butter. But do note I have tried this and it does not produce the moist zucchini bread I desire. It tends to be somewhat drier bread.
- DO NOT OVERMIX the batter! This can cause the bread to be dense.
- DO NOT OVERBAKE. Start checking the bread about 10 minutes before the allotted time. Ovens vary.
Optional Add-Ins
You can add other chopped nuts, such as walnuts or almonds, chocolate chips, raisins, or dried cranberries.
You can sprinkle the top with turbinado or raw sugar for a crispy crunchy top.
FAQ
Quick breads crack as steam from the bread escapes from the center. The other reason is that the edges of the bread set faster than the center. A crack is a sign of a well-baked loaf because the bread has risen properly. The center will be fluffy and tender instead of dense.
No. Zucchini has a very mild flavor but it adds moisture to the recipe. You will taste the warm spices of cinnamon and freshly grated nutmeg.
To store the homemade zucchini bread let it cool completely. Then wrap it in plastic wrap or store it in an airtight container at room temperature for up to 4 days.
Absolutely! Let the bread cool completely, wrap it in two layers of plastic wrap, place it in a freezer-safe bag, and freeze for up to 3 months. Or wrap individual pieces and freeze them the same way. Thaw in the refrigerator overnight.
More Quick Bread Recipes
Zucchini Bread Recipe
Ingredients
- 2 cups All-purpose flour
- 1/2 tsp Baking powder
- 3/4 tsp Baking soda
- 2 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg fresh grated is best
- 1/2 tsp Kosher salt
- 2 large Eggs room temperature
- 1/2 cup Granulated sugar
- 1/2 cup packed Dark brown sugar
- 2 cups shredded, packed Zucchini not squeezed dry
- 2/3 cup Neutral oil (vegetable, canola, or safflower)
- 1 1/2 tsp Vanilla extract
- 1 cup chopped Pecans toasted if desired
Instructions
- Preheat the oven to 325ºF. Spray an 8 1/2 x 4 1/2 inch or 9×5 inch loaf pan with nonstick baking spray.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In a large bowl whisk together the eggs and sugars.2 cups All-purpose flour, 1/2 tsp Baking powder, 3/4 tsp Baking soda, 2 1/2 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1/2 tsp Kosher salt, 2 large Eggs, 1/2 cup Granulated sugar, 1/2 cup packed Dark brown sugar
- Stir in the grated zucchini, oil, and vanilla extra. Add the dry ingredients to the wet ingredients and stir until a small amount of flour remains. Fold in the chopped pecans.2 cups shredded, packed Zucchini, 2/3 cup Neutral oil, 1 1/2 tsp Vanilla extract, 1 cup chopped Pecans
- Pour the bread batter evenly into the prepared pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Move the pan to a wire rack to cool for about 10 minutes then turn the loaves out onto the rack to cool completely.