Zucchini Bread Recipe II

Zucchini Bread Recipe II 

This second zucchini bread variation builds on the classic style but adds buttermilk for tenderness, brown sugar for depth, and a warm spice blend for bakery-quality results. It’s reliable, flavorful, and ideal for gifting or freezing.

---

🥒 Ingredients

Wet Ingredients

• 3 large eggs, room temperature

• ¾ cup vegetable oil (or melted butter for richer flavor)

• ¾ cup granulated sugar

• ¾ cup light brown sugar, packed

• 2 teaspoons vanilla extract

• ½ cup buttermilk

• 2½ cups finely grated zucchini (do not peel or squeeze)

Dry Ingredients

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves (optional but excellent)

Optional Add-Ins

• 1 cup chopped walnuts or pecans

• ¾ cup chocolate chips or raisins

• ½ cup shredded coconut (optional)

---

🍞 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.

2. In a large bowl, whisk eggs, oil, sugars, and vanilla until smooth and glossy.

3. Stir in buttermilk, then fold in the grated zucchini.

4. In a separate bowl, whisk together all dry ingredients.

5. Gradually add dry ingredients to wet mixture, stirring gently until just combined.

6. Fold in nuts or other add-ins, if using.

7. Divide batter evenly between pans.

8. Bake for 55–70 minutes, covering loosely with foil after 45 minutes if tops brown too quickly.

9. Test with a toothpick; it should come out clean or with a few moist crumbs.

10. Cool 15 minutes in pans, then remove and cool completely on racks.

---

⭐ Professional Baking Tips

• Brown sugar + buttermilk create a softer crumb and longer shelf life.

• For extra moisture, let batter rest 10 minutes before baking.

• Zucchini bread improves in flavor after 12–24 hours wrapped tightly.

• Freeze slices individually for grab-and-go servings.

---

🍽️ Flavor Variations

• Lemon Zucchini Bread: Add 1 tablespoon lemon zest + lemon glaze

• Spiced Streusel Top: Butter, brown sugar, cinnamon, flour

• Whole-Grain Version: Replace 1 cup flour with white whole wheat

• Pumpkin-Zucchini Fusion: Add ½ cup pumpkin purée + extra spice

---

🧁 Texture & Taste Profile

• Moist but not oily

• Tender crumb with light structure

• Warm spice aroma

• Balanced sweetness suitable for breakfast or dessert

OTHER RECIPES

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

James Beard’s zucchini bread is a beloved American classic—moist, gently spiced, and perfectly balanced between sweet and savory. This version stays true to Beard’s philosophy: simple ingredients, careful technique, and maximum flavor.

---

🥒 Ingredients

• 3 large eggs

• 1 cup vegetable oil

• 2 cups granulated sugar

• 2 teaspoons vanilla extract

• 2 cups finely grated zucchini (do not peel; lightly packed)

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 teaspoon ground nutmeg (optional but traditional)

• 1 cup chopped walnuts or pecans (optional)

• ½ cup raisins or currants (optional)

---

🍞 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.

2. In a large bowl, beat eggs, oil, and sugar until thick and pale.

3. Stir in vanilla and grated zucchini.

4. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.

6. Gently fold in nuts and/or raisins, if using.

7. Divide batter evenly between pans.

8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in pans for 10 minutes, then turn out onto racks to cool completely.

---

⭐ James Beard Tips for Best Results

• Do not squeeze moisture from zucchini—it’s essential for the bread’s signature tenderness.

• Let the loaf rest overnight for best flavor; the spices deepen beautifully.

• This bread freezes exceptionally well—wrap tightly and store up to 3 months.

---

🍽️ Serving Suggestions

• Slice thick and serve with salted butter or cream cheese

• Lightly toast and drizzle with honey

• Pair with coffee, tea, or spiced cider

---

🧁 Why This Recipe Endures

James Beard believed great food should be approachable yet refined. This zucchini bread delivers:

• Reliable moisture

• Balanced sweetness

• Old-fashioned comfort with professional results

OTHER RECIPES

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!

VIDEO:

Maple Zucchini Bread 

Moist, fragrant, and naturally sweetened with maple syrup, this loaf combines shredded zucchini with warm spices for a cozy, fall-style quick bread.

---

INGREDIENTS (Makes 1 standard 9×5-inch loaf)

Dry Ingredients

• 1 ¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp fine salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg (optional but recommended)

• ¼ tsp ground ginger (optional for extra warmth)

Wet Ingredients

• 2 large eggs, room temperature

• ½ cup neutral oil (vegetable, canola, or light olive oil)

• ½ cup pure maple syrup (Grade A dark amber preferred)

• ⅓ cup brown sugar, lightly packed

• 2 tsp vanilla extract

• 1 ¾ cups grated zucchini (loosely packed; do NOT squeeze out completely—just lightly blot)

Optional Add-Ins

• ½ cup chopped pecans or walnuts

• ½ cup chocolate chips

• ⅓ cup dried cranberries

• 1–2 tbsp maple flakes (if you have them)

Optional Maple Glaze

• ½ cup powdered sugar

• 1–2 tbsp maple syrup

• ½ tsp vanilla

• A few drops of milk if needed for consistency

---

INSTRUCTIONS (VERY DETAILED)

1. Prepare the Oven & Pan

• Preheat oven to 350°F (175°C).

• Grease a 9×5-inch loaf pan with butter or oil.

• For easy removal, line the pan with a parchment sling (two overlapping strips).

---

2. Prep the Zucchini

• Wash and dry a medium zucchini.

• Grate using the large holes of a box grater.

• Lightly blot with paper towels to remove excess surface moisture, but do not wring it dry — the moisture helps keep the bread tender.

• Set aside.

---

3. Mix Dry Ingredients

In a medium mixing bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Salt

• Cinnamon

• Nutmeg

• Ginger

Whisking distributes the leaveners and spices evenly, ensuring the loaf rises consistently.

---

4. Mix Wet Ingredients

In a separate large bowl:

1. Beat the eggs until slightly frothy.

2. Add the oil and whisk until combined.

3. Add the maple syrup, brown sugar, and vanilla.

4. Whisk thoroughly until smooth and glossy.

Tip: Maple syrup makes the batter slightly looser than traditional sugar-sweetened breads — this is normal!

---

5. Add the Zucchini

• Stir the grated zucchini into the wet mixture.

• Make sure it’s evenly distributed — the zucchini strands help lock in moisture.

---

6. Combine Wet & Dry

• Add the dry mixture into the wet mixture.

• Using a spatula or wooden spoon, fold gently until just combined.

• Do NOT overmix — this can toughen the loaf.

• If using nuts, chocolate chips, or cranberries, fold them in now.

---

7. Fill the Pan & Bake

• Pour the batter into the prepared loaf pan.

• Smooth the top lightly with a spatula.

• Bake for 55–70 minutes.

Baking times vary depending on:

• Your oven

• Moisture level of zucchini

• Thickness of loaf pan

Start checking at 55 minutes:

• Insert a toothpick in the center — it should come out mostly clean, with a few moist crumbs (not wet batter).

---

8. Cooling

• Let the loaf cool in the pan for 10–15 minutes.

• Carefully lift out using parchment and transfer to a wire rack.

• Cool fully before slicing — this helps the crumb set and prevents crumbling.

---

OPTIONAL: Maple Glaze

For extra maple goodness:

1. Whisk powdered sugar with maple syrup and vanilla.

2. Adjust thickness with a couple drops of milk if needed.

3. Drizzle over the cooled loaf.

4. Let set for 10–15 minutes before serving.

The glaze adds sweetness and intensifies the maple flavor.

---

⭐ FLAVOR VARIATIONS

Maple Pecan Zucchini Bread

Add ½ cup toasted chopped pecans to the batter.

Maple Chocolate Chip

Fold in ½ cup dark chocolate chips — amazing with maple.

Maple Cranberry Spice

Add ⅓ cup dried cranberries and ¼ tsp extra ginger.

Whole-Wheat Maple Zucchini Bread

Use 1 cup all-purpose + ¾ cup whole wheat flour; add 1 extra tablespoon oil for moisture.

---

STORAGE

• Room Temperature: 3–4 days, wrapped well.

• Refrigerator: Up to 1 week.

• Freezer: Up to 3 months. Wrap tightly in plastic + freezer bag.

OTHER RECIPES

Zucchini Bread Ingredients

* 3 eggs
* 1 cup vegetable oil
* 1 cup packed brown sugar
* 1 cup white sugar
* 3 teaspoons maple flavored extract
* 2 1/2 cups all-purpose flour
* 1/2 cup wheat germ
* 2 teaspoons baking soda
* 2 teaspoons salt
* 1/2 teaspoon baking powder
* 2 cups grated zucchini
* 1 cup chopped walnuts

Zucchini Bread Instructions

1. First of all in a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy.

 Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. 

Pour batter into 2 greased bread pans

2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool. Enjoy it !

VIDEO:

Zucchini Bread

Classic Zucchini Bread

Ingredients (1 loaf)

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• ¾ cup granulated sugar

• ½ cup brown sugar (packed)

• 2 tsp vanilla extract

• 1 ½ cups grated zucchini (don’t drain; lightly pat only if very wet)

• ½ cup chopped walnuts or pecans (optional)

• ½ cup chocolate chips (optional)

---

Instructions

1. Prep the Oven & Pan
   Preheat oven to 350°F (175°C).
   Grease a 9×5-inch loaf pan or line with parchment.

2. Mix Dry Ingredients
   In a bowl, whisk together: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Mix Wet Ingredients
   In another bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.

4. Add Zucchini
   Stir in the grated zucchini.

5. Combine Mixtures
   Add dry ingredients into the wet mixture and gently stir until just combined.
   Fold in nuts or chocolate chips if using.

6. Bake
   Pour batter into the loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.

7. Cool
   Let cool in the pan 10 minutes, then transfer to a wire rack.

---

Tips for Perfect Zucchini Bread

• Don’t overmix — it keeps the bread tender.

• Add 1 tbsp lemon zest for brightness.

• For extra moisture, add 2 tbsp applesauce or 2 tbsp Greek yogurt.

• This bread freezes beautifully for up to 3 months.

OTHER RECIPES

A great zucchini bread recipe to try !

ZUCCHINI BREAD 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

ZUCCHINI BREAD INSTRUCTIONS

1. First of all preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.

2. And then 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. Next is to bake for 60 to 70 minutes, or until done.
The zucchini bread recipe is ready to serve....great ! Enjoy it !
Zucchini-bread-I

Chocolate Chip Orange Zucchini Bread

Chocolate Chip Orange Zucchini Bread

Ingredients

Dry:

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 ½ tsp ground cinnamon

• 1/4 tsp nutmeg (optional)

Wet:

• 2 large eggs

• 3/4 cup granulated sugar

• 1/4 cup brown sugar (packed)

• 1/2 cup vegetable oil (or melted butter)

• 1/4 cup orange juice (fresh preferred)

• 1 tsp vanilla extract

• Zest of 1 large orange

• 1 ½ cups grated zucchini, lightly squeezed

Mix-ins:

• 3/4 cup semi-sweet chocolate chips

• Optional: 1/4–1/2 cup chopped walnuts or pecans

---

Instructions

1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

2. Whisk dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. Combine wet ingredients: beat eggs with white + brown sugar, then whisk in oil, orange juice, vanilla, and orange zest.

4. Add zucchini and fold in gently.

5. Combine wet + dry ingredients just until no streaks remain.
   Tip: reserve 2 tbsp of chocolate chips to sprinkle on top.

6. Fold in chocolate chips (and nuts if using).

7. Bake for 50–65 minutes or until a toothpick comes out clean (melting chocolate may make it look moist — test multiple spots).

8. Cool 10 minutes in pan, then transfer to a wire rack.

---

Flavor Tips & Variations

• For stronger citrus, add 1–2 tsp orange extract or extra zest.

• Replace 1/2 cup flour with almond flour for richer texture.

• Drizzle optional glaze:
  Orange Glaze = 1/2 cup powdered sugar + 1–2 tbsp orange juice + pinch zest.

• Use dark chocolate chips for a less sweet, deeper flavor.

---

Storage

• Room temp: 3–4 days, wrapped

• Refrigerated: up to 1 week

• Freezer: up to 2–3 months (wrap tightly)

----

ANOTHER RECIPES

nice zucchini bread recipe to try !

Zucchini Bread Recipe Ingredients:

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

Zucchini Bread Recipe Instructions:

1. Sift together flour, baking powder, soda, salt, and spices.

2. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.

3. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.The zucchini bread recipe of chocolate chip is ready ...enjoy the bread ! Nice !
spiced-zucchini-bread-recipe

Zucchini Bread I

Zucchini Bread Recipe

🥒 Classic Zucchini Bread

Ingredients

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 ½ tsp ground cinnamon

• 1/2 tsp ground nutmeg (optional)

• 2 large eggs

• 1 cup granulated sugar (or ¾ cup + ¼ cup brown sugar mix)

• 1/2 cup vegetable oil (or melted butter)

• 1/4 cup milk or buttermilk

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (do not peel; lightly squeeze excess moisture)

• Optional mix-ins:

  • 1/2 cup chopped walnuts or pecans

  • 1/2 cup chocolate chips

  • 1/2 cup raisins or dried cranberries

---

Instructions

1. Prep:
   Preheat oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan, or line with parchment.

2. Dry ingredients:
   In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. Wet ingredients:
   In another bowl, beat eggs and sugar until light. Mix in oil, milk, and vanilla.

4. Add zucchini:
   Fold in the grated zucchini.

5. Combine:
   Add dry ingredients to wet mixture and stir just until smooth — do not overmix. Fold in nuts or chocolate chips if using.

6. Bake:
   Pour into loaf pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:
   Let cool in pan for 10 minutes, then transfer to a rack to cool completely.

---

⭐ Tips for Best Results

• Use fresh zucchini; frozen can be watery.

• If batter looks too wet, add 1–2 Tbsp flour.

• For healthier version: replace ½ cup flour with whole wheat flour and swap oil for applesauce.

---

Variations

Style	Replace/Do This
Chocolate	Add 3 Tbsp cocoa + chocolate chips
Lemon	Add lemon zest + glaze with lemon icing
Spiced Fall	Add cloves + raisins + brown sugar

OTHER RESOURCES

Ingredients

* 3 1/4 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon ground nutmeg
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, beaten
* 1/3 cup water
* 2 cups grated zucchini
* 1 teaspoon lemon juice
* 1 cup chopped walnuts or pecans

Instructions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. The zucchini bread recipe is ready...enjoy it !
fresh-zucchini-bread.

VIDEO:

Zucchini Bread IV

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.

OTHER RECIPES

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.

VIDEO: