Searching for irresistible recipe ideas to use up your summer zucchini? This easy, zucchini bread recipe is a must-try! Packed with flavor, perfectly tender, and endlessly customizable, it’s one of the best zucchini baking recipes for snacks, desserts, or even quick breakfasts.
Why This Zucchini Bread Recipe Stands Out
- Bursting with Flavor: Cinnamon and vanilla create a warm, rich taste in every bite.
- Incredibly Moist: Thanks to shredded zucchini and the perfect blend of wet ingredients, this bread stays tender.
- Customizable: Mix in chocolate chips, walnuts, or raisins for your personal twist.
- Great for Sharing: Makes two loaves—enjoy one now and freeze one for later!
Key Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
Wet Ingredients:
- 1 cup melted butter (or vegetable oil for a lighter version)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2½ cups shredded zucchini (with skin on for added texture and nutrients)
Optional Mix-Ins:
- ½ cup chopped walnuts
- ½ cup chocolate chips
- ½ cup raisins
How to Make Zucchini Bread
1. Preheat and Prep
- Preheat the oven to 350°F (175°C).
- Grease two 8×4-inch loaf pans or line them with parchment paper.
2. Shred the Zucchini
- Use a box grater to finely shred zucchini. Keep the skin on for added nutrients.
3. Mix the Dry Ingredients
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. Combine the Wet Ingredients
- In another bowl, whisk melted butter, brown sugar, granulated sugar, vanilla extract, and eggs until smooth.
5. Combine Wet and Dry Mixtures
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
6. Add Zucchini and Mix-Ins
- Gently fold in the shredded zucchini and any optional mix-ins like chocolate chips or nuts.
7. Pour and Bake
- Evenly divide the batter between the prepared pans.
- Bake for 55–60 minutes. Check doneness with a toothpick—it should come out clean.
8. Cool and Serve
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack.
- Serve warm or at room temperature with your favorite toppings.
Pro Tips for Perfect Zucchini Bread
- Don’t Peel the Zucchini: The skin adds flavor and nutrients without affecting texture.
- Use Frozen Zucchini: If using frozen zucchini, thaw and drain excess water.
- Avoid Overmixing: Stir the batter just until combined to prevent a dense loaf.
- Make It Healthier: Substitute half the butter with applesauce or use whole wheat flour for more fiber.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh in the fridge for up to 7 days.
- Freeze: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Serving Suggestions
- Classic: Enjoy plain or with a dollop of butter or cream cheese.
- Sweet Treat: Drizzle with honey or Nutella for indulgence.
- Breakfast Pairing: Perfect alongside coffee or tea for a morning pick-me-up.
This easy, zucchini bread recipe is a versatile and delicious way to savor the flavors of summer. Whether you’re exploring recipe ideas or seeking the best zucchini baking recipes, this loaf is sure to delight. Try it today and discover why it’s a family favorite!