Moist, delicious zucchini bread is perfect for breakfast, afternoon snacks, or anytime. My husband’s mother, her mom, and sisters were fantastic cooks, so they blessed the family with a cookbook filled with their BEST loved recipes. This moist, delicious recipe is one of their recipes. Pumpkin bread is another moist, delicious quick bread family favorite.
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Gather Recipe Ingredients
- Eggs (room temperature)
- Vegetable oil
- Sugar (granulated)
- Vanilla extract
- Zucchini (grated)
- Flour (sifted)
- Baking soda
- Baking powder
- Nuts (chopped)
- Mixer, mixing bowl
- Two loaf pans
- Parchment paper or pan liner
- Measuring cups and teaspoons
- Food processor or box grater
- Cutting board
How to Make Zucchini Bread
This quick bread recipe does not require a stand mixer or any mixer. I used my mixer since it was handy. However, you can whip up this bread in a mixing bowl with a wooden spoon and a whisk.
Step 1. Eggs
Place the eggs into a mixing bowl and mix or whisk until foamy.
Step 2. Vegetable Oil
Slowly mix the vegetable oil into the eggs.
Step 3. Zucchini Bread Sugar
I used white granulated sugar for this recipe. However, you could substitute half of the sugar with brown sugar. Brown sugar makes the bread darker and moister, adding a robust flavor.
Step 4. Vanilla Extract
You will want to use vanilla extract, not imitation vanilla, for the best flavor. Pure vanilla extract provides a complexity of warm flavors that cannot be imitated.
Step 5. Zucchini
Zucchini is the star ingredient in this quick bread recipe. I use a food processor to shred my zucchini; however, you can use a hand-held grater for the same results.
Using the grated zucchini and any moisture the grating produces is essential since it keeps the bread moist.
Step 6. Flour, Baking Soda, Baking Powder, Salt
For this recipe, I used all-purpose flour. You can use bread flour or substitute one-quarter white flour for whole wheat flour. However, whole wheat flour changes the texture and taste of this recipe.
I sifted the flour, baking soda, baking powder, and salt into the mixing bowl to save on cleanup.
Step 7. Cinnamon
Cinnamon adds a complex layer of warmth to this recipe. You can add a fourth teaspoon if you like cinnamon as much as I do.
Step 8. Nuts
For this recipe, I used pecans. However, walnuts or hazelnuts would be great choices.
Preparing Zucchini Bread Pans
Using a liner is the best way to guarantee your bread is easy to remove from the loaf pan.
You can use purchased liners or make your own with parchment paper.
I make the loaf pan liners with longer sides to lift the bread out of the pans.
The bonus is the pans are super easy to clean.
- 3 Eggs
- 1 cup vegetable oil
- 2 cups sugar
- 3 teaspoons vanilla extract
- 2 cups zucchini grated or shredded
- 3 cups Sifted flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 cup chopped nuts
- Preheat oven to 350 degrees.
- Place the eggs into a mixing bowl and mix or whisk until foamy.
- Slowly mix the vegetable oil into the eggs.
- Beat in sugar.
- Add vanilla extract.
- Stir in grated zucchini.
- Stir in Flour, Baking Soda, Baking Powder, Salt, and cinnamon.
- Fold in chopped nuts.
- Prepare loaf pans with a liner.
- Divide the bread evenly between the loaf pans.
- Place loaf pans in a 350-degree preheated oven. Bake for 55 to 60 minutes. Test doneness by inserting a toothpick in the center if it comes out clean, the bread is finished.
- Cool bread pans on a cooling rack for 20 minutes.
- Remove the bread from the pans and allow to cool on a cooling racks.
- You can store the bread on your counter in an air-tight counter for three days or in the refrigerator.
- Freezing: the bread can be stored frozen for up to 3 months. To freeze, wait for the bread to cool thoroughly, then wrap it in wax paper and place it in a freezer bag. To serve, let it thaw in the refrigerator overnight. You can eat it cold or warm it in the microwave or oven.
Zucchini Bread Optional Add-ins
When I think of add-ins, I think of more goodies! Why not?
You can add in chocolate chips, raisins, blueberries, etc. Whatever you have on hand to tailor this recipe to your taste.
I am going to add a crumb topping to my loaf.
How to Serve Zucchini Bread?
Zucchini bread is best served sliced warmly topped with butter and/or jam. However, you can eat it at room temperature or toasted.
Storing Zucchini Bread
You can store the bread on your counter in an air-tight counter for three days or in the refrigerator.
Freezing: the bread can be stored frozen for up to 3 months. To freeze, wait for the bread to cool thoroughly, then wrap it in wax paper and place it in a freezer bag. To serve, let it thaw in the refrigerator overnight. You can eat it cold or warm it in the microwave or oven.
See you soon,
Ps. This post was shared on Between Naps on The Porch.