Easy Zucchini Bread Recipe

An extra moist quick bread recipe with a warm cinnamon flavor (and a handful of nuts if you’d like)!

The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like Banana Bread, this quick bread is even better on day 2!

Zucchini is great for baking and can be added to brownies, cakes, muffins, or add it to pumpkin bread.

Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!

It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also contains lots of vitamins and minerals.

Grate zucchini with the larger size of a box grater or food processor (don’t dice or chop it). You want shreds of moisture in every bite! Once grated, if can be added to the batter, do not squeeze the zucchini dry.

Like most quick bread recipes, this is easy to make and requires just a few minutes to prep. I line my loaf pans with parchment paper to make the bread extra easy to remove.

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.

Freezer: Like most quick bread, you can freeze zucchini bread. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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The Best Zucchini Bread

Zucchini Bread is a moist and light treat with lots of flavor!

Prep: 15min

Total: 75min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 208 kcal, Carbohydrate 22 g, Protein 3 g, Fat 12 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 197 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 2 cups all purpose flour
• 1 ½ cups sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 3 large eggs
• 2 cups zucchini (grated/shredded)
• ¾ cup vegetable oil
• 1 tablespoon vanilla
• 1 ½ cups walnuts (chopped)

Instruction:

1. Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
3. In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
4. Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
5. Divide evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

Easy Zucchini Bread Recipe

Easy zucchini bread that is so delicious and full of goodness. This bread is a great way to use up summer zucchini and makes a delicious breakfast or snack. Spread with butter or jam and enjoy with a cup of herbal tea or milk.

Prep: 15min

Total: 75min

Yield: 16

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 212 kcal, Carbohydrate 44 g, Protein 3 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 238 mg, Fiber 1 g, Sugar 25 g

Ingredients:

• 2 cups zucchini (grated)
• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 3 teaspoon vanilla extract
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon

Instruction:

1. Combine all ingredients in a large mixing bowl.
2. Mix until just combined. Do not over mix.
3. Divide between two greased 9″ loaf pans.
4. Bake at 325 degrees for 1 hour.

Easy Zucchini Bread

Best Ever Zucchini Bread recipe that really lives up to the name! This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices.

Prep: 15min

Total: 65min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 37 g, Protein 4 g, Fat 16 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 25 mg, Sodium 185 mg, Fiber 1 g, Sugar 21 g, calories 298 kcal, unSaturated Fat 12 g, servingSize 1 serving

Ingredients:

• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tsp nutmeg
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups grated zucchini (you can add a little more, I always do!)
• 1 cup chopped walnuts

Instruction:

1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325°F.
2. In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
3. Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
4. Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
5. After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes.
6. Proceed to pour the batter into the prepared pans.
7. Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. (See below for my method on making sure loaves are completely cooked!)
8. When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool. Slice, serve and enjoy!

ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Me