Pin This moist zucchini bread is one I return to every summer as soon as there is more zucchini than I know what to do with at the farmer's market. The subtle sweetness and hint of spice make this loaf perfect for breakfast with coffee or a quick afternoon snack. It is easy to make with pantry staples and comes out perfectly tender every time.
The first time I made this bread I offered a few warm slices to my neighbor with a pat of butter and now she asks for a loaf every August. It is my go-to for potlucks and freezing for later.
Ingredients
- All-purpose flour: gives the loaf structure and keeps the crumb tender For best results use fresh flour and measure with care
- Baking soda and baking powder: work together to make sure your bread rises just the right amount Check that they are fresh by testing with a splash of vinegar or hot water first
- Salt: brightens all the other flavors in the loaf Look for fine sea salt for the most even seasoning
- Ground cinnamon and nutmeg: are the key to that classic warmth in every bite Use fresh ground spices for the most aroma and zip
- Eggs: bind all the wet and dry together and add richness Opt for room temperature eggs for easy mixing
- Vegetable oil: gives this loaf that signature soft and moist texture Neutral tasting oils like sunflower or canola make sure the spices shine
- Granulated sugar and brown sugar: create just the right sweetness and give a lovely golden color Always pack your brown sugar tight to measure accurately
- Vanilla extract: rounds out the spices with a soft subtle sweetness Pure vanilla is worth the splurge here
- Grated zucchini: is the star and makes the crumb unbelievably moist No need to peel and give it a gentle squeeze to remove excess moisture
- Chopped walnuts or pecans: are optional but add crunch and depth Toast lightly for extra flavor if you use them
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Right away grease a nine by five inch loaf pan with a little oil or line it with parchment paper for easy removal
- Mix the Dry Ingredients:
- In a large bowl combine your flour baking soda baking powder salt cinnamon and nutmeg Whisk briskly until everything is thoroughly combined This makes sure your leaveners and spices are distributed evenly
- Blend Wet Ingredients:
- Crack the eggs into a medium bowl Beat until smooth Add the oil granulated sugar brown sugar and vanilla extract Mix everything together until the sugar starts to dissolve and the mixture looks glossy
- Combine Wet and Dry:
- Pour the wet mixture into your bowl of dry ingredients Fold together gently with a spatula or wooden spoon It is important to stop mixing as soon as you no longer see streaks of flour This keeps your bread light
- Add Zucchini and Nuts:
- Gently fold in the grated zucchini and nuts if you like Stir just until they are evenly spread throughout the batter Overmixing here can make the bread dense
- Fill the Pan and Bake:
- Scrape all the batter into your prepared loaf pan Smooth the top with your spatula Bake for fifty five to sixty five minutes Check at the fifty five minute mark with a toothpick inserted into the center You want it to come out clean or with a few moist crumbs attached
- Cool Before Slicing:
- Let the bread rest in the pan for about ten minutes so it finishes setting Then carefully lift it out or turn it onto a wire rack to cool completely If you slice while warm it may crumble so patience goes a long way
Pin Every summer I seem to have too many zucchinis from the garden and this bread is my favorite way to use them up. My husband always says the scent of cinnamon when it is baking is a sign that fall is just around the corner. The grated zucchini never fails to keep the loaf perfectly moist without ever tasting like vegetables.
Storage Tips
Store zucchini bread wrapped in foil or tightly sealed at room temperature for up to three days If you will not finish it quickly slice the cooled loaf and freeze the individual pieces That way you can grab a ready made treat any time Just warm briefly in the toaster or microwave straight from the freezer
Ingredient Substitutions
Swap half or all of the all purpose flour for whole wheat flour to make it heartier If you need to make it nut free simply leave out the nuts Carrots can work in place of zucchini in a pinch and feel free to add a handful of chocolate chips for extra indulgence
Serving Suggestions
Enjoy a thick slice lightly toasted with a spread of cream cheese or butter Try it as a base for French toast or simply dust with powdered sugar for a quick dessert This bread also makes a thoughtful gift for new neighbors or friends under the weather
Cultural and Seasonal Context
Zucchini bread is a classic American quick bread that really took off during the popularity of home baking in the twentieth century Using an abundance of summer squash was both resourceful and economical Today it is still a favorite at potlucks and bake sales every summer and early fall
Seasonal Adaptations
Replace part of the zucchini with shredded apple in the fall Add citrus zest such as lemon or orange for a bright twist in the spring Top with pumpkin seeds or sunflower seeds for crunch at any time of year
Success Stories
Over the years I have heard from friends and family who use this recipe as their base and personalize it with everything from mini chocolate chips to dried cranberries My cousin even made it as muffins for her daughter's school snack and they were devoured before lunch
Freezer Meal Conversion
Slice cooled zucchini bread and wrap each slice tightly before freezing You can grab slices for a portable breakfast or tuck them into lunchboxes The bread thaws quickly at room temperature or can be reheated in the oven
Pin Once you try this recipe it will become a summer staple in your house too. It is a delicious and reliable treat to have on hand when friends drop by or for a cozy breakfast.
Recipe Q&A
- → How do I keep zucchini bread moist?
Grated zucchini adds natural moisture to the loaf. Avoid overbaking and store it tightly wrapped at room temperature.
- → Can I use whole wheat flour?
Yes, substitute half the all-purpose flour for whole wheat to create a heartier, slightly denser loaf.
- → What nuts work best for this bread?
Chopped walnuts or pecans are classic choices, but almonds can also be used for crunch and depth of flavor.
- → Can I add chocolate or fruit?
For extra flavor, mix in chocolate chips or dried cranberries with the zucchini and nuts before baking.
- → How should I store leftovers?
Wrap the loaf tightly and keep at room temperature for three days, or freeze individual slices for longer shelf life.
- → Is this bread suitable for vegetarians?
Yes, this version contains no meat or fish and is vegetarian-friendly unless dietary restrictions require otherwise.
- → How do I check doneness?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bread is ready.
