BEST EVER ZUCCHINI BREAD

Classic zucchini bread recipe that is easily our family’s favorite. Easy to make and you’ll love the added cinnamon and vanilla. It’s the perfect zucchini bread recipe!

It’s that time of year! My squash plants haven’t been as fruitful this year, but even so, I suddenly find myself with lots of zucchini! I don’t mind a bit. As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.

New to making zucchini bread? Here are a few tips and tricks I’ve learned over the years:

Do you have to peel zucchini for zucchini bread?

Nope! The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends and then grate the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

How long does it take to bake zucchini bread?

A regular 8-9″ loaf pan of zucchini bread will bake in about 55-60 minutes. If you like using mini loaf pans, they take 35-40 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 18-20 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean.

Should I squeeze excess water out of my zucchini before making zucchini bread?

YES. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!

Can I use frozen grated zucchini to make zucchini bread?

Yes, of course! Just defrost it, then squeeze out as much water as you can before mixing it in. Personally, I’m not a fan of how frozen zucchini tastes, so I like to bake several loaves of bread, then after cooling completely, I wrap them in plastic wrap and freeze them in a ziplock bag until we’re ready to eat it.

How do you make zucchini cake?

I adore a good loaf of zucchini bread, but you can also use this recipe to make a zucchini cake as well. It’s sweet as is, so a light dusting of powdered sugar on top is a wonderful touch, as opposed to traditional frosting. Simply fill a 9×13 pan half full of the batter and bake for 40-45 minutes.

Did your zucchini bread sink in the middle?

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. The recipe below makes 2 loaves of bread, or you can make 1 loaf of bread and 3 mini loaves… or 6 mini loaves. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.

Like this zucchini bread recipe? Try some of our other zucchini recipes here: 

• Zucchini Sausage Soup
• Zucchini Cupcakes with Caramel Frosting 
• Garden Zucchini Chowder
• Low Fat Zucchini Cookies
• Zucchini Spice Cake with Browned Butter Frosting

1. Yields 2 loaves

   BEST EVER ZUCCHINI BREAD

   BEST EVER ZUCCHINI BREAD Author: Butter With A Side of Bread

   15 min

   50 min

   1 hr, 5 Total Time

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   4.9 based on 16 review(s)

   

   Ingredients

   • 1 cup white sugar
   • 1 cup brown sugar
   • 3 eggs
   • 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
   • 3 teaspoons vanilla extract
   • 3 cups all-purpose flour
   • 1 tsp nutmeg
   • 3 teaspoons ground cinnamon
   • 1 teaspoon baking powder
   • 1 teaspoon salt
   • 1 teaspoon baking soda
   • 2 cups grated zucchini (you can add a little more, I always do!)
   • 1 cup chopped walnuts

   Instructions

   1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
   2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
   3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
   4. Add dry ingredients to the creamed mixture and beat well.
   5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

   7.6.4

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