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:
- Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
- Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
- In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
- Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
- Divide evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Zucchini Bread
FAQ
Do you leave the skin on zucchini when making bread?
Should you squeeze water out of zucchini for bread?
Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It’s up to you, though.
Is it OK to leave the seeds in zucchini bread?
Why does my zucchini bread fall apart when I cut it?
