During peak season, freshly grown zucchini is more than plentiful. This recipe is a wonderful way to use up some of this wonderful vegetable (actually, it’s a fruit 😉).
We are just crazy for zucchini. It’s versatile and healthy, too! Our zucchini fritters are wonderful, and we love them lightly grilled with a dash of oil, salt, and pepper. But there is truly something special about this bread. And you won’t believe how easy it is to prepare! A true keeper!
How To Make Zucchini Bread
The ingredients for this easy zucchini bread recipe are straightforward and not difficult to get your hands on.
The smell in your house as the bread is baking is truly intoxicatingly delicious.
And because this is a quick bread, there is no yeast, and therefore no need for an extended time to proof the dough.
How To Grate Zucchini for Bread
Zucchini is actually quite easy to grate or shred.
We use our food processor with a medium-shredding attachment. However, a box grater works perfectly, too.
EXPERT TIP: If using a food processor or a box grater, you’ll need to cut the ends off of three medium-sized zucchini. Depending on the size of the zucchini, you may need to half them, and then halve those cuts, too, in order for them to fit through the tube of your food processor. You’ll need about 3 cups of shredded zucchini, this is usually three medium-sized zukes.
Bringing Together the Batter
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
We use a stand mixer with the paddle attachment to mix the batter together, but a hand mixer or even a large wooden spoon will work, too.
EXPERT TIP: After mixing together the eggs, oil, and sugar, we gradually mix in the flour mixture. Once a wet batter has come together, stir in the shredded zucchini. It may feel like your adding too much zucchini, but it’s not. The bread will rise as it cooks, and the zucchini will add moisture and act as a binder, too. The addition of lightly toasted walnuts adds wonderful flavor and texture.
To bake the bread, you’ll need a 9″x5″ loaf pan.
After spraying the pan with cooking spray or greasing with butter, pour the batter directly into the pan.
EXPERT TIP: We find the metal pans conduct heat best, but glass or ceramic will work, too. However, we find that the bread gets a better rise and doming on top in a metal pan.
Zucchini Bread Tips
- Can I Use a Different Type of Oil? We find safflower oil and corn oil work great in this bread. However, you could use any neutral oil, too, such as vegetable or canola, and still get wonderful results.
- Can I Use Regular Sugar in Place of Turbinado? Absolutely. We love the taste and texture of turbinado (which can be found in most supermarkets), but regular granulated sugar or brown sugar can be substituted. If using brown sugar, go with 3/4 cup, instead of 1 cup, or increase the flour by 2 tbsp.
- Can I Freeze Zucchini Bread? Yes! Zucchini Bread freezes beautifully. Wrap tightly in plastic wrap and freeze for up to 2 months. You can even freeze for as much as 6 months, but you run the risk of a little freezer burn, but probably not.
How To Serve
This bread is delicious served warm or at room temperature.
It is wonderful served any time of the day. It’s great for special occasions and also makes a uniquely delicious gift.
We love to serve with softened butter. Incredible.
Ready to make some amazing bread? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
- 9"x5" loaf pan
- 1½ cups all-purpose flour PLUS 3½ tbsp
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon ground
- 3 large eggs
- ½ cup corn oil
- 1 cup turbinado sugar or granulated
- 3 cups zucchini shredded, usually 3 medium zucchini
- 1 cup walnuts chopped, lightly toasted
- Cooking spray
- Preheat oven to 350°F.
- Shred the zucchini with a food processor (using the shredding disc) or a box grater. Set aside.
- In a large bowl, whisk together the flour (1½ cups + 3½ tbsp), baking powder, baking soda, salt, and cinnamon.
- In the bowl of a stand mixer, add the eggs, oil, and sugar. Mix on low with the paddle attachment until combined, about 30 seconds.
- With the mixer still running, slowly add in the flour mixture. Continue mixing until fully combined and a wet batter has formed, about 1 minute.
- Add in the shredded zucchini and mix until fully incorporated. Add the walnuts and mix until mixed.
- Spray a 9"x5" loaf pan with cooking spray (or grease with softened butter). Transfer the batter into the pan and bake in the center of the oven for 1 hour, or until an inserted toothpick comes out clean.
- Place the pan on a baking rack and let rest for 10 minutes. Carefully invert the pan and allow the bread to fall out. Carefully use your hands to turn the loaf upright.
- The bread can be sliced at this point but is best when allowed to cool for another 15 to 20 minutes. Wrap in plastic wrap.
- Flour (8 oz, 260 grams)
- Baking powder (7.3 grams)
- Baking soda (2.5 grams)
- Salt (3.3 grams)
- Cinnamon (4.5 grams)
- Oil (3.75 oz, 107 grams)
- Sugar (7 oz, 200 grams)