Introduction: Ready for a Moist, Flavorful Treat?
Craving a cozy, wholesome dessert or breakfast bread that sneaks in some veggies? This Zucchini Bread is your perfect match! Packed with grated zucchini, warm cinnamon, and crunchy walnuts, this moist, tender loaf is both comforting and delicious. Ideal for breakfast, snacking, or sharing with friends, it’s a versatile treat that’s easy to make and loved by all. Inspired by your passion for wholesome, flavorful desserts like Lemon Blueberry Bread and Easy Peach Cobbler, this recipe is simple, satisfying, and perfect for using up summer zucchini. Ready to bake a loaf that’s as nutritious as it is tasty? Let’s dive into this delightful recipe!
Overview: Why Zucchini Bread is a Must-Try
This Zucchini Bread is a classic, combining the natural moisture of zucchini with a spiced, nutty batter for a perfectly tender loaf. The cinnamon adds warmth, while walnuts bring a satisfying crunch. What makes it special? It’s a great way to use zucchini, it’s beginner-friendly, and it’s adaptable for various dietary needs.
- Time Requirement: About 1 hour 10 minutes total (15 minutes prep, 40–55 minutes baking, plus cooling).
- Difficulty Level: Easy! Perfect for novice bakers or busy kitchens.
- Why It’s Special: It’s a healthier dessert or breakfast option with hidden veggies, simple ingredients, and a cozy, spiced flavor.
This bread is a moist, crowd-pleasing treat that’s sure to become a staple. Let’s get baking!
Essential Ingredients
Here’s what you need to make this Zucchini Bread. Each ingredient adds to the moist, spiced, and nutty magic.
- All-Purpose Flour (3 cups, spooned and leveled): Forms the tender base of the loaf.
- Cinnamon (2 teaspoons): Adds warm, cozy spice.
- Baking Powder (1 teaspoon): Helps the bread rise.
- Baking Soda (1 teaspoon): Works with the zucchini’s moisture for a light texture.
- Sea Salt (1 teaspoon): Balances the sweetness.
- Cane Sugar (1 1/2 cups): Sweetens the bread without overpowering.
- Vegetable Oil (1 cup, plus more for the pans): Keeps the bread moist and tender.
- Large Eggs (3): Bind the batter and add structure.
- Vanilla Extract (1 tablespoon): Enhances the flavor with a warm, sweet note.
- Grated Zucchini (3 cups, about 2 medium, don’t press or squeeze): Adds moisture and subtle veggie goodness.
- Chopped Walnuts (1 cup, plus more for topping): Brings crunchy texture and nutty flavor.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cane Sugar: Swap with granulated sugar, coconut sugar, or reduce to 1 cup for a less sweet loaf.
- Vegetable Oil: Replace with melted coconut oil, olive oil, or applesauce for a lighter option (applesauce may make it denser).
- Eggs: Use 3/4 cup mashed banana or flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water) for an egg-free version.
- Walnuts: Substitute with pecans, almonds, or skip for a nut-free version.
- Zucchini: Swap with grated carrots or a mix of zucchini and carrots for a twist.
- Add-Ins: Fold in 1/2 cup raisins, dried cranberries, or chocolate chips for extra flavor.
Step-by-Step Instructions
Making this Zucchini Bread is straightforward and fun! Follow these steps for perfect loaves every time.
Step 1: Prep the Oven and Pans
- Preheat your oven to 325°F (165°C).
- Grease two 8×4-inch or 9×5-inch loaf pans with vegetable oil or cooking spray.
Tip: Line pans with parchment paper for easy removal, leaving overhang on the sides.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt.
Tip: Spoon and level the flour to avoid a dense loaf.
Step 3: Prepare the Wet Ingredients
- In another large bowl, whisk together 1 1/2 cups cane sugar, 1 cup vegetable oil, 3 large eggs, and 1 tablespoon vanilla extract until smooth.
- Add 3 cups grated zucchini and fold to combine, keeping the zucchini’s moisture intact (don’t press or squeeze).
Tip: Grate zucchini with a box grater or food processor for quick prep.
Step 4: Combine and Add Walnuts
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
- Fold in 1 cup chopped walnuts gently.
Tip: Mix just until no flour streaks remain to keep the bread tender.
Step 5: Bake
- Divide the batter evenly between the two prepared loaf pans.
- Sprinkle the tops with extra chopped walnuts for a crunchy finish.
- Bake for 40–55 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Tip: Check at 40 minutes; if browning too quickly, tent with foil for the remaining time.
Step 6: Cool and Serve
- Let the loaves cool in the pans for 10–15 minutes, then transfer to a cooling rack to cool completely.
- Slice and serve at room temperature or slightly warm.
Tip: Cool fully before slicing to prevent crumbling.
Assembly: Building the Perfect Zucchini Bread
Making this Zucchini Bread is all about creating a moist, flavorful loaf with a nutty crunch. Here’s how to make it perfect:
- Grate Zucchini Properly: Use fresh zucchini and don’t squeeze out moisture—it’s key to the bread’s texture.
- Mix Gently: Combine wet and dry ingredients just until blended to avoid a tough loaf.
- Divide Evenly: Split batter evenly between pans for consistent baking.
- Top with Walnuts: Sprinkle walnuts generously for a beautiful, crunchy top.
Presentation Tips:
- Serve slices on a platter with a dusting of powdered sugar or a smear of cream cheese.
- Pair with coffee, tea, or a glass of milk for a cozy treat.
- Wrap a loaf in parchment and tie with twine for a charming gift.
Storage and Make-Ahead Tips
This zucchini bread is great for making ahead or enjoying as leftovers. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
- Freeze whole or sliced loaves for up to 3 months, wrapped tightly in plastic wrap and placed in a freezer-safe bag. Thaw at room temperature.
- Reheating:
- Microwave slices for 10–15 seconds for a warm treat.
- Warm in a 300°F oven for 5–10 minutes for larger portions.
- Make-Ahead Tips:
- Grate zucchini and store in the fridge for up to 2 days (don’t drain).
- Mix dry ingredients up to a day ahead and store in an airtight container.
- Bake loaves a day ahead and store at room temperature; wrap tightly for longer storage.
Tip: Add a slice of apple to the container to keep the bread moist longer.
Recipe Variations
This Zucchini Bread is versatile, drawing on your love for wholesome, flavorful desserts like Lemon Blueberry Bread and Rhubarb Crisp. Here are some fun ideas:
- Chocolate Chip Zucchini Bread: Fold in 1/2 cup chocolate chips for a sweeter treat.
- Spiced Zucchini Bread: Add 1/2 teaspoon nutmeg or ginger for extra warmth.
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the wet ingredients.
- Gluten-Free Version: Use gluten-free all-purpose flour and ensure all ingredients are gluten-free.
- Vegan Version: Swap eggs for flax eggs and use coconut oil instead of vegetable oil.
Tip: Swirl in 1/4 cup fruit jam for a marbled effect before baking.
Conclusion: A Moist, Wholesome Treat to Love
Zucchini Bread is the perfect way to enjoy a moist, spiced loaf that sneaks in veggies for a guilt-free treat. With its tender crumb, warm cinnamon flavor, and crunchy walnuts, it’s a bread that’s as comforting as it is versatile. Perfect for breakfast, snacks, or gifting, this loaf is sure to impress. Play with the variations, share with loved ones, and savor every delicious slice. What’s your favorite way to enjoy this zucchini bread? Share your ideas in the comments and let us know how it turned out!
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Zucchini Bread
Description
Craving a cozy, wholesome dessert or breakfast bread that sneaks in some veggies? This Zucchini Bread is your perfect match! Packed with grated zucchini, warm cinnamon, and crunchy walnuts, this moist, tender loaf is both comforting and delicious.
Ingredients
Here’s what you need to make this Zucchini Bread. Each ingredient adds to the moist, spiced, and nutty magic.
- All-Purpose Flour (3 cups, spooned and leveled): Forms the tender base of the loaf.
- Cinnamon (2 teaspoons): Adds warm, cozy spice.
- Baking Powder (1 teaspoon): Helps the bread rise.
- Baking Soda (1 teaspoon): Works with the zucchini’s moisture for a light texture.
- Sea Salt (1 teaspoon): Balances the sweetness.
- Cane Sugar (1 1/2 cups): Sweetens the bread without overpowering.
- Vegetable Oil (1 cup, plus more for the pans): Keeps the bread moist and tender.
- Large Eggs (3): Bind the batter and add structure.
- Vanilla Extract (1 tablespoon): Enhances the flavor with a warm, sweet note.
- Grated Zucchini (3 cups, about 2 medium, don’t press or squeeze): Adds moisture and subtle veggie goodness.
- Chopped Walnuts (1 cup, plus more for topping): Brings crunchy texture and nutty flavor.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cane Sugar: Swap with granulated sugar, coconut sugar, or reduce to 1 cup for a less sweet loaf.
- Vegetable Oil: Replace with melted coconut oil, olive oil, or applesauce for a lighter option (applesauce may make it denser).
- Eggs: Use 3/4 cup mashed banana or flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water) for an egg-free version.
- Walnuts: Substitute with pecans, almonds, or skip for a nut-free version.
- Zucchini: Swap with grated carrots or a mix of zucchini and carrots for a twist.
- Add-Ins: Fold in 1/2 cup raisins, dried cranberries, or chocolate chips for extra flavor.
Instructions
Step 1: Prep the Oven and Pans
- Preheat your oven to 325°F (165°C).
- Grease two 8×4-inch or 9×5-inch loaf pans with vegetable oil or cooking spray.
Tip: Line pans with parchment paper for easy removal, leaving overhang on the sides.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt.
Tip: Spoon and level the flour to avoid a dense loaf.
Step 3: Prepare the Wet Ingredients
- In another large bowl, whisk together 1 1/2 cups cane sugar, 1 cup vegetable oil, 3 large eggs, and 1 tablespoon vanilla extract until smooth.
- Add 3 cups grated zucchini and fold to combine, keeping the zucchini’s moisture intact (don’t press or squeeze).
Tip: Grate zucchini with a box grater or food processor for quick prep.
Step 4: Combine and Add Walnuts
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
- Fold in 1 cup chopped walnuts gently.
Tip: Mix just until no flour streaks remain to keep the bread tender.
Step 5: Bake
- Divide the batter evenly between the two prepared loaf pans.
- Sprinkle the tops with extra chopped walnuts for a crunchy finish.
- Bake for 40–55 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Tip: Check at 40 minutes; if browning too quickly, tent with foil for the remaining time.
Step 6: Cool and Serve
- Let the loaves cool in the pans for 10–15 minutes, then transfer to a cooling rack to cool completely.
- Slice and serve at room temperature or slightly warm.
Tip: Cool fully before slicing to prevent crumbling.
FAQs
1. Can I use frozen zucchini?
Yes! Thaw and pat dry frozen zucchini to remove excess moisture before using.
2. Is this bread healthy?
It’s healthier with zucchini for fiber and nutrients. Use less sugar or applesauce instead of oil for a lighter option.
3. Can I make it vegan?
Yes! Use flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water) and coconut oil.
4. Why is my bread dense?
- Spoon and level flour to avoid packing too much.
- Don’t overmix the batter to keep it light.
- Ensure baking powder and soda are fresh.
5. Can I make this ahead?
Yes! Prep the batter (without zucchini) a day ahead or bake and store for up to 3 days at room temperature.
6. How long does it last?
It stays fresh at room temperature for 3 days, in the fridge for 1 week, or frozen for 3 months.
7. Can I freeze this bread?
Yes! Freeze whole or sliced, wrapped tightly, for up to 3 months. Thaw at room temperature.
8. What’s the best way to serve it?
Serve with cream cheese, butter, or a dusting of powdered sugar, paired with coffee or tea.
This Zucchini Bread is quick, versatile, and perfect for any occasion. Happy baking!