ZUCCHINI BREAD RECIPES

Zucchini Bread IV

This recipe for homemade zucchini bread is a beloved choice among families. One bite will reveal why! It features brown sugar, pure vanilla extract, warm cinnamon spice, and the summer's favorite vegetable. Refer to my recipe note for instructions on transforming this batter into zucchini muffins, or consider this similar zucchini muffins recipe.

I first published this recipe in 2019 and have since enhanced it with new photographs, a video tutorial, and additional helpful tips for success. I have also made several improvements to the recipe, which are now reflected in the printable version below.

Originating from an Award-Winning Zucchini Bread Recipe

This zucchini bread recipe has been slightly modified from an award-winning family recipe. My husband grew up preparing this zucchini bread with his family, who submitted it to the Maryland State Fair. And guess what? IT WON. A recipe that wins state awards is undoubtedly exceptional, right?

Now slightly increased in size to produce a taller 9×5-inch loaf (with more zucchini, an additional egg, and a hint of applesauce for added moisture), this quick bread is better than ever and ready to take first place in your own kitchens as well!

Reasons You Will Adore It:

The batter can be prepared in under 5 minutes
It is exceptionally moist and flavorful
Incorporates vegetables seamlessly
Can be easily doubled
Accommodates add-ins such as chocolate chips, nuts, or blueberries
Can be made into delightful muffins (or try these zucchini muffins, which are heartier and slightly less sweet)
Freezes wonderfully
sliced zucchini bread.
Even a novice baker can effortlessly create this quick bread, making it a fantastic recipe for those with enthusiastic young bakers eager to assist!

“Zucchini bread is my absolute favorite, so I’m quite discerning about its taste, the spice levels, etc. This recipe produces a very moist and incredibly flavorful zucchini bread! 5 stars from me. Everyone else agreed! Definitely a keeper.

“This was delicious and incredibly moist. I followed your recipe precisely, adding walnuts as an extra ingredient. This zucchini bread recipe is a keeper!

Why Should You Bake With Zucchini?

Zucchini is among my preferred ingredients for baking, and I have numerous published zucchini recipes available on my website. My recipes for chocolate zucchini bread and zucchini muffins are exceptionally popular among readers. In my healthier Greek yogurt zucchini bread, we utilize an entire zucchini, and my chocolate zucchini cake contains an impressive 3 cups of it (you won’t even notice the taste!).

While it may seem unusual to bake with a vegetable, here are the reasons you should consider incorporating it into your baking:

There are only a limited number of zucchini side dishes to prepare (I’m looking at you, zucchini sweet potato fritters). Zucchini is plentiful during the summer months, and it’s enjoyable to include this vegetable in baking as well.

Zucchini contributes moisture without flavor. We’re referring to pure moisture with no savory vegetable taste. I doubt I would bake a cake with a green vegetable if it had a noticeable flavor. You bake carrot cake, don’t you? It’s delicious, isn’t it? Well, zucchini is even better! Welcome, zucchini cake. It’s genuinely a magical ingredient in your baked goods, including zucchini oatmeal chocolate chip cookies!

Gather These Ingredients

A new addition is applesauce. This, along with the oil, ensures the bread remains moist. If necessary, you can substitute sour cream, Greek yogurt, or mashed banana. The process involves whisking the dry and wet ingredients separately and then combining them. Honestly, it’s as straightforward as making pumpkin bread and utilizes several of the same ingredients.

Success Tip: Shredding Zucchini

Today’s zucchini bread can be prepared in just 5 minutes using simple kitchen tools, including a couple of bowls, a whisk, and a 9×5-inch loaf pan. You will also need a grater to shred the zucchini. If you’re seeking recommendations, I personally own and appreciate this box grater because it’s user-friendly, grates quickly, and has proven durable with regular use. It’s also what I use when preparing zucchini fritters.

How much zucchini is required? Zucchini can vary in size, but 1-2 medium zucchinis are sufficient for this recipe. You will need 1

Do I need to peel the zucchini beforehand?

You may choose to do so, but I personally do not. There is no difference in taste or texture regardless of your choice, although keeping the peel on will result in more green flecks throughout the loaf. Quite appealing!

There is no need to blot the zucchini dry prior to incorporating it into the batter. (Retaining that moisture is essential here! This is in contrast to when we prepare zucchini biscuits, where eliminating that moisture is crucial.).

What Is the Flavor Profile of This Zucchini Bread?

Zucchini acts like a chameleon, absorbing the flavors of its surroundings. Have you ever sampled the peanut chicken zucchini noodles dish? The zucchini essentially serves as a medium for the delicious savory peanut sauce.

The zucchini bread we are making today features cinnamon, nutmeg, vanilla, and brown sugar, so prepare for a delightful array of warm, comforting, and sweet flavors. In terms of texture, it is not as dense as banana bread, yet it is also not as airy as white cake. It is soft and moist, reminiscent of apple cinnamon bread, which is particularly favored during the autumn season. You can even combine both in this apple zucchini bread!

If you are a fan of peanut butter and chocolate, do not miss out on my peanut butter chocolate chip zucchini bread as well!

Let us not overlook optional additions such as chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have transformed it into a dessert by adding vanilla icing or cream cheese frosting (I would recommend halving the cream cheese frosting recipe). Truly, this quick bread is open to a plethora of delicious enhancements!

And if you have been eager to create some homemade honey butter, this zucchini bread serves as the ideal base to enjoy it with!

Can I Decrease the Sugar or Oil in Zucchini Bread?

You can certainly reduce either or both ingredients slightly, but keep in mind that sugar and oil contribute to a moist and tender loaf; modifying these components may lead to unsatisfactory results. Alternatively, for a refined sugar-free option, you might prefer this Greek yogurt zucchini bread instead!

Notes

Make Ahead Instructions: Prepare the bread in advance by freezing it. Bake the bread, allow it to cool, wrap it in aluminum foil, and freeze the entire loaf. To serve, let it thaw overnight in the refrigerator and bring it to room temperature before slicing. It can be frozen for up to 3 months.

Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack

Update in 2022: In response to reader feedback and some unsatisfactory loaves I experienced in my kitchen recently, I modified 2 ingredients in May 2022 (egg & zucchini) to yield a taller loaf with increased moisture. Additionally, I incorporated 1/4 cup of applesauce for extra moisture, as reflected in the recipe. The feedback from taste testers has been overwhelmingly positive. The original recipe called for 1 egg and 1 cup of zucchini without any applesauce.

Can I decrease the sugar or oil?

You can certainly reduce either or both slightly, but be aware that sugar and oil are essential for creating a moist and tender loaf, and the outcome may be less than ideal. For the oil, you may substitute *some* with additional applesauce. Alternatively, for a healthier choice without refined sugar, you might enjoy this Greek yogurt zucchini bread instead.

Muffins: Grease a 12-count muffin pan or line it with liners. Prepare the batter as described in step 2. Distribute the batter evenly into each liner, filling them to the top. Bake the muffins for 5 minutes at 425°F (218°C), then, while keeping the muffins in the oven, lower the temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total baking time for these muffins is approximately 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to continue cooling. Yields 1 dozen.

A nice zucchini bread recipe to try !

Ingredients

* 3 eggs
* 1 cup vegetable oil
* 2 cups white sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup chopped walnuts

INSTRUCTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done. The zucchini bread recipe is ready ...enjoy it !
Zucchini-bread-I.

Spiced Zucchini Bread Recipe

The Ultimate Zucchini Bread Recipe | Moist & Easy Ingredients

It’s the perfect moment to utilize that garden squash with this zucchini bread recipe! I prepare this zucchini bread recipe for my farmer’s markets! zucchini, zucchini bread, the finest zucchini bread, no electric mixer required, healthy bread, concealed vegetables, spiced bread, this bread is delightful, autumn, Easter, festive occasions, two loaves, zucchini loaves, baking, gluten-free, all-purpose flour, eggs, coffee, breakfast bread, gratitude bread, baking, zucchini, vegetable bread summer squash bread, zucchini bread, zucchini muffins, zucchini recipes, summer recipes, zucchini baking, how to utilize zucchini, cultivating zucchini summer squash bread, zucchini bread, zucchini muffins, zucchini recipes, summer recipes, zucchini baking, how to utilize zucchini, cultivating zucchini

I bake based on the weather conditions. It was cool and rainy yesterday, and while I was strolling through the grocery store, I felt inspired to bake some cinnamon and spice zucchini bread. As soon as I brought it up, Kyle exclaimed, “YES, make that!” It’s one of our beloved treats at home, and I was eager to enjoy a slice with a steaming cup of coffee later in the afternoon. Zucchini bread is a year-round delight for us. I cherish using fresh zucchini in the summer, and the spices always provide warmth during the winter.

Jump to Recipe

I am excited about growing a large quantity of zucchini this year for this scrumptious zucchini bread recipe.

Snuggle up with the delightful zucchini bread recipe!

At times, retrieving the electric mixer from the pantry can be a hassle, so if I can create delicious bread without it, I always choose that option. I appreciate how straightforward this recipe is, and it’s quite foolproof.

Approximately seven years ago, I had my first experience with zucchini bread after a run uptown. I visited a coffee shop named "central coffee co," where I ordered one of their lattes along with a slice of zucchini bread. From the very first bite, I was captivated. I made it a weekly habit to stop by for their bread until I began baking my own. I am uncertain why it has taken me this long to post this recipe on my blog, but I am now eager to share it with everyone. If I were to own a bakery, I would ensure that this zucchini bread was always available in the dessert display.

I will provide some ingredient substitutions that can be utilized in this recipe, as I have made these swaps numerous times.

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This recipe yields two loaves—one for yourself and another to share with a neighbor or family member, or to freeze for future use. Slice the bread individually and freeze it for a quick dessert or breakfast option. If you microwave the slices for 30 seconds after freezing, they become soft and flavorful! You can enjoy them with butter, Nutella, or plain! It is best served alongside coffee.

This recipe essentially consists of cake shaped like a loaf. It is truly a delightful treat!

Zucchini Bread Ingredients + Alternatives

All-Purpose Flour – or Gluten-Free All-Purpose Flour
Eggs
Vanilla
Vegetable Oil – or Melted Butter
Greek Yogurt – or Sour Cream
Zucchini – or Banana
Cinnamon
Allspice
Sea Salt
Baking Soda
Baking Powder
Sugar – Monk Fruit

You may include walnuts, raisins, cranberries, chocolate chips, or pecans!

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How to Prepare Zucchini Bread

Begin by preheating the oven to 325 degrees.

Prepare two 8 x 4 bread pans by lining them with parchment paper.

This zucchini bread is straightforward to make, and an electric mixer is not necessary.

Commence by sifting together the flour, baking powder, baking soda, cinnamon, salt, and allspice. Combine the vegetable oil, eggs, vanilla, Greek yogurt, and sugar.

Grate the zucchini until you have two cups. (Do not drain!)

A nice zucchini bread recipe to try !
Ingredients:

* 3 eggs
* 1 cup vegetable oil
* 2 cups granulated sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 tablespoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 3/4 cup wheat germ or chopped nuts
* 3/4 cup raisins or chopped dates, optional

INSTRUCTIONS
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together flour, salt, baking soda, baking powder, and spices; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in nuts or wheat germ and raisins or dates, if using.
Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.
The zucchini bread recipe is ready to serve...nice ! Enjoy it !
zucchini-bread.

Microwave Zucchini Bread

Microwave Zucchini Bread Recipe

Are you seeking a quick and convenient method to savor zucchini? This straightforward microwave technique converts zucchini into a tender and flavorful delicacy in just minutes—no need for an oven or stovetop! By utilizing an Anyday dish, the zucchini steams flawlessly, preserving moisture without becoming mushy.

Whether you serve it as a side dish, incorporate it into pasta, or enhance it with cheese for added indulgence, this reliable recipe simplifies the process of cooking zucchini. It is ideal for hectic evenings, meal preparation, or any time you require a healthy and delicious vegetable on the table swiftly!

All of Anyday's recipes undergo thorough testing (and retesting!) in various microwave and home kitchens to ensure their effectiveness— and effectiveness is guaranteed. Unless stated otherwise, all recipes should be prepared at full power.

Suggestions

Introduce a crunchy element: Incorporate chopped walnuts into the batter for additional texture and a nutty taste.

Utilize a squash mixture: Combine summer squash and zucchini in the batter to maximize the use of surplus garden produce.

Make it decadent: Mix in chocolate chips for a rich, sweet delight that complements the warm spices in the bread.

Add a tropical flair: Include shredded coconut or crushed pineapple for a moist consistency and subtle sweetness.

Serve with a spread: Relish slices with a layer of lemon curd, strawberry jam, or marmalade for an extra burst of flavor.

Explore more cake recipes by browsing our collection here!

Recipe Notes

Store the cake in an Anyday dish with the lid secured and the knob down for 1-2 days to preserve freshness.

Microwave ovens can differ, even among those with identical wattages. Adjust cooking durations as necessary.

Ingredients:

* 3 eggs

* 2 cups Sugar

* 1 cup oil

* 2 cup raw grated zucchini

* 2 cups flour

* 1 teaspoon salt

* 1/4 teaspoon baking powder

* 1 1/2 teaspoon baking soda

* 1 tablespoon cinnamon

* 1/2 teaspoon ground nutmeg

* 1 cup chopped pecans or walnuts

* 2 teaspoons vanilla extract

* cream cheese frosting, below

INSTRUCTIONS

In a spacious mixing bowl, combine eggs and sugar. Incorporate oil and zucchini, mixing thoroughly. Add the remaining ingredients and stir. Transfer the mixture into a 12-cup microwave bundt pan, or alternatively, utilize two 6-cup ring pans suitable for the microwave.

Microwave on HIGH for 8-10 minutes, turning a quarter turn halfway through the cooking process. The bread should appear dry and start to separate from the sides when fully cooked. Allow it to cool for 10 minutes in the pan. Carefully invert the bread onto a serving plate.

Once cooled, frost it with cream cheese frosting. This recipe yields one large loaf or two smaller loaves. The bread can be frozen effectively. If opting for the 6-cup ring pans, microwave each for approximately 4-6 minutes, ensuring to rotate halfway through. The zucchini bread recipe is now ready to be served... enjoy the Microwave Zucchini Bread recipes !!!

fresh-zucchini-bread

Microwave Zucchini Bread Video :

Fresh Zucchini Bread

Fresh Zucchini Bread Recipe

This zucchini bread recipe yields two loaves that are exceptionally moist with a delightful cinnamon flavor (and a handful of nuts if desired)!

Here’s Why We Can’t Get Enough…

Incorporating shredded zucchini into the bread enhances its moisture.

It is simple to prepare using ingredients you probably already have.

This zucchini bread recipe can be frozen or stored for several days on the countertop.

This recipe produces two loaves, making it ideal to bake one for yourself and one to share (or freeze).

How to Prepare Zucchini for Bread

Peeling zucchini: There is no necessity to peel medium or small zucchinis as their skin is quite thin and does not contribute significant flavor or texture. If you are using an extra-large zucchini from the garden, it can be peeled, and the seeds should be extracted by scraping with a spoon.

Grating zucchini: This recipe requires grated zucchini. Utilize the larger holes on a box grater or a food processor grater (avoid dicing or chopping). After grating, do not press the zucchini to remove moisture, as the liquid is essential for maintaining its moistness.

How to Make Zucchini Bread

Similar to most quick bread recipes, this zucchini loaf is straightforward to prepare and only takes a few minutes of preparation time. I line my loaf pans with parchment paper to facilitate easy removal of the bread.

Grate Zucchini: Use the larger side of a box grater to shred the zucchini.

Prep Wet & Dry Ingredients: Mix wet and dry ingredients in separate bowls (recipe provided below).

Combine: Gently stir the wet and dry ingredients until just moistened.

Bake: Pour the mixture into the prepared pans and bake.

Variations

add chopped walnuts or pecans

replace the cinnamon with other warm spices such as pumpkin pie spice, or include a dash of nutmeg

dried cranberries or raisins make a wonderful addition

substitute the walnuts with chocolate chips or mini chocolate chips

Guidelines for Preparing the Finest Zucchini Bread

Small to medium zucchinis, or even summer squash, are the most suitable options.

Ensure that all ingredients are at room temperature.

Mix the dry ingredients using a whisk, as this serves a purpose similar to sifting the flour.

Avoid overmixing the batter.

Cooking times may vary slightly, so it is advisable to check the bread early and bake it until a toothpick inserted comes out clean.

Freezing and Storage

Zucchini bread can be kept on the counter for a maximum of 2 days. Due to its high moisture content, if you plan to store it for more than 2 days, it is recommended to refrigerate or freeze it.

Freezer: Like many quick breads, zucchini bread is suitable for freezing. Ensure it is completely cooled before freezing. Wrap it in plastic wrap and then in aluminum foil, slicing it beforehand for convenience. This allows you to thaw only the portions you wish to consume.

Notes

This recipe is intended for use with 8×4-inch loaf pans, not 9×5-inch pans.

Utilize the larger side of a box grater to shred the zucchini. Peeling is unnecessary unless the zucchini is exceptionally large with thick skin.

If the zucchini is particularly large (from the garden), you may need to remove some seeds using a spoon.

Do not attempt to squeeze the zucchini dry, as moisture is essential for this bread.

Store zucchini bread at room temperature for up to 2 days. Given its moisture content, if you intend to keep it longer, refrigeration or freezing is advisable.

To freeze, allow it to cool completely, wrap it securely in plastic, and then place it in a zip freezer bag for storage of up to a year.

Ingredients:

* 1 cup walnuts or pecans, chopped

* 1 1/2 cups shredded zucchini (about 1 medium zucchini)

* 1/2 cup vegetable oil

* 1 cup granulated sugar

* 2 large eggs, lightly beaten

* 2 teaspoons vanilla

* 1/2 teaspoon baking soda

* 1/2 teaspoon ground cinnamon

* 1/2 teaspoon salt

* 1/4 teaspoon baking powder

* 1 1/2 cups all-purpose flour

INSTRUCTIONS

Preheat the oven to 350°. In a mixing bowl, combine the oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder. Using a hand mixer on medium speed, beat the ingredients together until they are well blended, which should take approximately 30 seconds. Incorporate the flour and mix until it is just moistened. Fold in the nuts and zucchini. Transfer the batter into a loaf pan that has been greased and floured. Bake for approximately 65 to 75 minutes, or until a toothpick inserted into the loaf comes out clean. The zucchini bread recipe is now ready to be served...enjoy the Fresh Zucchini Bread recipes !!!

spiced-zucchini-bread-recipe

Fresh Zucchini Bread Video :

Zucchini Bread Recipe III

Zucchini Bread Recipe III
A nice zucchini bread recipe...try this !

Zucchini Bread Recipe Ingredients:
* 3 eggs
* 1 cup vegetable oil
* 1 1/2 cups packed brown sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1/4 teaspoon baking powder
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3 teaspoons ground cinnamon
* 1 cup raisins (optional)
* 1 cup chopped walnuts (optional)
* 1/4 cup wheat germ

Zucchini Bread Recipe INSTRUCTIONS

1. In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
2. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean. The zucchini bread recipe is ready to serve..enjoy it !
microwave-zucchini-bread recipe

Zucchini Bread Recipe Video :

Zucchini Bread Recipe II

A nice zucchini bread recipe to try !

Ingredients

* 3 eggs

* 3/4 cup vegetable oil

* 1 2/3 cups packed brown sugar

* 2 cups grated zucchini

* 2 teaspoons vanilla extract

* 3 cups all-purpose flour

* 3 teaspoons ground cinnamon

* 1 1/2 teaspoons baking powder

* 1 teaspoon baking soda

* 1 teaspoon salt

* 1/2 cup raisins

* 1/2 cup chopped walnuts

INSTRUCTIONS

1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.

2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool. The zucchini bread recipe is ready...enjoy Zucchini Bread Recipe!!! zucchini-bread.recipe

Zucchini Bread Recipe Video :

JAMES BEARD'S ZUCCHINI BREAD

JAMES BEARD'S ZUCCHINI BREAD

INGREDIENTS

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts

PREPARATION

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack. Enjoy it!