* 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.
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!
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!
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.
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.
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.
The Ultimate Zucchini Bread Recipe | Moist & Easy Ingredients
It’s the perfect moment to utilize that garden squash with this zucchini bread recipe!
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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!
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!)
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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.
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 !!!
