Zucchini Bread
With a super-tender texture and a just sweet-enough, lightly spiced flavor, this will become an instant favorite.
Serves8 to 10
Makes1 (9-inch) loaf
Prep15 minutes to 20 minutes
Cook1 hour 15 minutes to 1 hour 20 minutes
Along with my grandma’s potato salad and my mom’s cucumber salad, fresh loaves of zucchini bread were a staple of my childhood summers. This classic version is just like the one my mom used to make: It’s a sturdy, just sweet-enough loaf that’s also unbelievably moist and tender and has a hint of warm spices. There’s also a full pound of shredded zucchini mixed in to use up that summer bumper crop of produce. For me, this zucchini bread is perfect as is, but you can add in toasted walnuts, raisins, chocolate chips, or even a combination of the three.
Why You’ll Love It
- It’s a classic zucchini bread. This soft, plush quick bread has just the right amount of sweetness and a hint of rich caramel flavor from the brown sugar, and it has the classic warm spices of cinnamon and nutmeg.
- It doesn’t skimp on the zucchini. With some sprinkled on top and the bulk mixed into the batter, there’s a full pound of zucchini packed into this bread.
Key Ingredients in Zucchini Bread
- Zucchini. It’s helpful to weigh your zucchini. You’ll need one pound total, which is about two medium zucchini.
- Granulated and brown sugar. There’s just enough granulated sugar to give the cake a subtly sweet flavor, plus some light or dark brown sugar. I prefer dark because it lends a richer flavor.
- Canola or vegetable oil. This ensures the bread is super moist and tender.
- Ground cinnamon and nutmeg. This duo is a classic addition to zucchini bread and adds lovely warm-spiced flavor.
How to Make Zucchini Bread
- Mix the batter. Whisk together the dry ingredients in a large bowl and whisk the wet ingredients together in a medium bowl.
- Grate the zucchini. Grate the zucchini on the largest holes of a box grater. Reserve about 1/4 cup for the topping. Use a clean kitchen towel to squeeze the excess moisture from the remaining zucchini so the zucchini bread doesn’t get soggy.
- Finish mixing the batter. Add the zucchini to the flour mixture and stir until no clumps remain. Scrape the sugar mixture into the zucchini mixture and fold together with the spatula until just combined.
- Bake the bread. Transfer the batter to a 9×5-inch loaf pan and top with the reserved zucchini. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
- Cool the bread. Let cool about 10 minutes in the pan before flipping the bread onto a wire rack to cool completely before slicing.
Helpful Swaps
- An equal amount of golden zucchini or yellow summer squash can be used as a substitute for zucchini or in combination with zucchini.
- While ground cinnamon and nutmeg are classic additions to zucchini bread, ground cardamom, allspice, and garam masala also work nicely here.
- You can use the same zucchini bread batter to make muffins. Line a standard 12-well muffin tin with paper liners or coat with cooking spray, divide the batter evenly, and bake at 350ºF until golden-brown on top and a tester inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Storage and Make-Ahead Tips
- Zucchini bread will keep for up to 4 days well-wrapped or stored in an airtight container at room temperature.
- You can also freeze the bread: Just slice the bread, wrap tightly in aluminum foil, and freeze for up to 3 months.
Zucchini Bread Recipe
With a super-tender texture and a just sweet-enough, lightly spiced flavor, this will become an instant favorite.
Prep time 15 minutes to 20 minutes
Cook time 1 hour 15 minutes to 1 hour 20 minutes
Makes 1 (9-inch) loaf
Serves 8 to 10
Nutritional Info
Ingredients
Cooking spray or butter, for greasing the pans
- 2 cups
all-purpose flour
- 1 1/2 teaspoons
ground cinnamon
- 1 teaspoon
baking powder
- 1 teaspoon
baking soda
- 1/4 teaspoon
ground nutmeg
- 3/4 cup
packed light or dark brown sugar
- 1/2 cup
granulated sugar
- 1/2 cup
canola or vegetable oil
- 2
large eggs
- 1 teaspoon
vanilla extract
- 3/4 teaspoon
kosher salt
Optional add-ins: 3/4 cup toasted chopped walnuts, chocolate chips, or raisins
- 1 pound
zucchini (about 2 medium)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x5-inch loaf pan with cooking spray or butter.
Place 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon ground nutmeg in a large bowl and whisk to combine.
Place 3/4 cup packed light or dark brown sugar, 1/2 cup granulated sugar, 1/2 cup canola or vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 3/4 teaspoon kosher salt in a medium bowl. Whisk until smooth and lightened in color. If using any add-ins, fold into the batter.
Trim and grate 1 pound zucchini on the large holes of a box grater (about 3 cups). Reserve 1/4 cup of the zucchini for garnish. Place about 1/3 of the remaining zucchini on a clean kitchen towel. Gather up the sides and squeeze over the sink to press out as much moisture from the zucchini as possible. Add to the flour mixture. Repeat with the remaining zucchini in two more batches. Stir the zucchini into the flour with a flexible spatula until combined with no big clumps of zucchini.
Scrape the sugar mixture into the zucchini mixture and fold together with the spatula until just combined with no streaks of dry flour remaining; the batter will be very thick. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the reserved zucchini.
Bake until the bread pulls away from the sides of the pan, the top is cracked, the shredded zucchini topping is lightly browned around the edges, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 75 to 80 minutes. Let cool for 10 minutes in the pan, then flip the bread out onto a wire rack and let cool completely before slicing.
Recipe Notes
Storage: Wrap up tightly or store in an airtight container at room temperature for up to 4 days. The bread can also be sliced, wrapped tightly in aluminum foil, and frozen for up to 3 months.