Zucchini Bread

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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!

A loaf of freshly baked zucchini bread that has a couple of slices cut on an small platter.

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.

Quartered pieces of zucchini being place into the tube on the lid of a food processor, and then the zucchini after it's been shredded.

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.

A person using a scooper to add flour into a mixer, and then the person is dumping shredded zucchini into the mixer, and then chopped walnuts, in the mixer.

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.

A person pouring zucchini batter from a mixing bowl into a metal loaf 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.

A pair of hands using two kitchen linens to hold a pan filled with freshly baked zucchini bread.

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.

Two slices of zucchini bread being smeared with softened butter all sitting on a white plate.

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!

A loaf of freshly baked zucchini bread that has a couple of slices cut on an small platter.

Zucchini Bread

Zucchini Bread is a wonderful way to use up extra zucchini, but it's also a wonderful reason to go pick up some zucchini and make this deeply flavorful bread. This quick bread is simple and is great served warm or room temperature.
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: easy zucchini bread recipe, how to make zucchini bread, quick bread recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling: 20 minutes
Servings: 8
Calories: 440kcal

Equipment

  • 9"x5" loaf pan

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

The recipe can easily be doubled or tripled.  You can also use smaller loaf pans for small loaves, but the bake time will be reduced.  Keep an eye on the loaves and remove the pans once an inserted toothpick comes out clean.
In a pinch, canola or vegetable oil can be substituted for corn oil.   Also, regular granulated sugar can be used in place of the turbinado.  (But the turbinado is really good and can be found in most supermarkets nowadays). 
The bread can stay on the counter, wrapped in foil, for up to 3 days.  After that, keep it in the fridge.  It can be frozen for several months.  Thaw completely before serving.
Weights:
  • 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)

Nutrition

Calories: 440kcal | Carbohydrates: 47g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 246mg | Potassium: 320mg | Fiber: 2g | Sugar: 26g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg
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