Irresistible Zucchini Bread Recipe – Moist & Flavorful Loaf

There’s something enchanting about the aroma of freshly baked zucchini bread wafting through the kitchen. Picture this: a loaf so moist, it practically begs you to slice it, with hints of cinnamon and vanilla dancing in the air, teasing your taste buds. Each bite is a delightful combination of tender zucchini and warm spices, making it an irresistible treat.

I still remember the first time I made zucchini bread. My kitchen was a floury disaster zone, zucchini bits flying everywhere like confetti at a party. But when my family took that first bite, their eyes lit up like they’d just won the lottery. This recipe is perfect for any occasion—whether it’s a cozy breakfast, an afternoon snack, or even a sneaky midnight treat. Trust me; you’ll feel an overwhelming sense of accomplishment as you savor each slice.

My family couldn’t stop raving about my first attempt at this recipe; they devoured every last crumb and demanded more!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose medium-sized zucchinis; they provide moisture without overpowering the flavor.

• All-Purpose Flour: This forms the base of your bread; sifted flour ensures a light texture.

• Sugar: Granulated sugar is essential for sweetness, but brown sugar adds depth and moisture.

• Baking Soda & Baking Powder: These leavening agents help your bread rise beautifully while providing a fluffy texture.

• Cinnamon: A must-have spice that complements the zucchini perfectly; feel free to add nutmeg for warmth.

• Eggs: They bind all ingredients together and contribute to the bread’s rich texture.

• Vegetable Oil: This keeps your bread moist; you can substitute with applesauce for a lighter version.

• Vanilla Extract: A splash enhances flavor and adds warmth to every slice.

• Chopped Nuts or Chocolate Chips (optional): Add these for an extra crunch or sweetness if you desire!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.

Prepare Your Zucchini: Grate your zucchini using a box grater or food processor until you have about two cups. No need to peel—just wash them well!

Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. Whisk until evenly mixed; this prevents clumps in your batter.

Combine Wet Ingredients: In another bowl, beat eggs and add oil and vanilla extract. Stir until well combined; this mix will bring moisture to your bread.

Add Zucchini: Gently fold the grated zucchini into your wet mixture until everything is well combined. The color should be vibrant and inviting!

Combine Wet and Dry Mixtures: Gradually add your dry ingredients to the wet mixture, folding gently with a spatula until just combined—don’t overmix!

Pour into Pan: Transfer the batter into your prepared loaf pan and smooth out the top with a spatula for an even bake.

Bake in preheated oven for 50-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let it cool in the pan before transferring to a wire rack.

Now you have successfully created mouthwatering zucchini bread! Enjoy it fresh from the oven with butter spread on top or all by itself—it’s delicious either way!

Perfecting the Cooking Process

Start by grating your zucchini first; this helps release excess water. Then mix your dry ingredients while the zucchini drains. Finally, combine everything and bake until golden brown for perfect results.

Add Your Touch

Feel free to swap out half the sugar for honey or maple syrup for added flavor. You can also toss in chocolate chips or nuts for a delightful crunch and extra sweetness.

Storing & Reheating

Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices individually wrapped in plastic wrap and reheate in the toaster when ready to enjoy.

Baking zucchini bread holds special memories for me. One rainy afternoon, I made it with my kids, and we ended up with flour everywhere but our bellies!

FAQ

Can I use yellow squash instead of zucchini for zucchini bread?

Yes, yellow squash works well as a substitute without changing the overall flavor.

How do I know when my zucchini bread is done baking?

Insert a toothpick into the center; if it comes out clean, your bread is ready.

Can I add nuts or chocolate chips to my zucchini bread?

Absolutely! Nuts or chocolate chips add delicious texture and flavor to your bread.

Print

Zucchini Bread

---

• Author: Ethan Brooks
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Zucchini bread is a delightful fusion of sweet and savory, offering a moist, tender loaf that’s perfect for breakfast, snacks, or dessert. Infused with warm spices and the goodness of fresh zucchini, this recipe is easy to make and even easier to enjoy. Whether you’re sharing it with loved ones or savoring it alone, each slice delivers comfort and satisfaction, making it a must-try in your baking repertoire.

---

Ingredients

Scale 1x2x3x

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil (or applesauce for a lighter option)
• 1 tsp vanilla extract
• ½ cup chopped nuts or chocolate chips (optional)

---

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. Grate zucchini and set aside to drain excess moisture.
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, beat eggs; add oil and vanilla extract. Mix until well combined.
5. Fold in the grated zucchini into the wet mixture.
6. Gradually combine wet and dry ingredients gently with a spatula; avoid overmixing.
7. Pour batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool in the pan before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 174
• Sugar: 14g
• Sodium: 170mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 24mg

Keywords: For added flavor, substitute half the sugar with honey or maple syrup. Experiment by adding chocolate chips or nuts for extra texture. Ensure grated zucchini is well-drained to prevent sogginess.