Zucchini Bread

Zucchini Bread is moist, uses up all that zucchini and has a tender crumb. Dessert, breakfast, or a snack!

ZUCCHINI BREAD RECIPE

Zucchini bread is one of my favorites and reminds me of my childhood. Zucchini is a great way to incorporate veggies and happens to be a blank canvas for any flavor it’s around.

BIG VS SMALL ZUCCHINI

I know it’s tempting to use those huge zucchini for this bread but the small to medium ones tend to be sweeter and the large ones more bitter.

OIL VS BUTTER

I’m usually a butter girl but when it comes to breads, oil just makes for a bread that is super moist.

HEALTHY SWAPS

You can replace half of the oil with applesauce if desired. Keeps the moisture but lightens it up a bit.

I’ve also made versions of this with reduced sugar. It tastes fine but the version with full sugar tastes better in my opinion.

FREEZING ZUCCHINI BREAD

Wrap your cooled loaves in plastic wrap and freeze up to three months.

OTHER BREAD RECIPES

• BANANA BREAD
• PUMPKIN BREAD
• POPPY SEED BREAD
• MONKEY BREAD
• SWEET CORNBREAD

Zucchini Bread

5 from 1 vote

Zucchini Bread is moist, uses up all that zucchini and has a tender crumb. Dessert, breakfast, or a snack!

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Servings: 3 medium loaves

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup vegetable oil, (or other neutral oil, see notes about substitutions)
• 2 ¼ cups white sugar
• 1 tablespoon vanilla extract
• 2 cups grated zucchini, skin left on and don't squeeze out moisture
• 1 cup chopped walnuts, (optional)

Instructions

 

• Preheat the oven to 350 degrees F. Grease and flour two 8x4-inch pans.
• In a large bowl sift (or whisk together with a fork) the flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
• In a separate large bowl, beat eggs, oil, sugar, and vanilla until combined; Add the flour mixture and mix until just combined. Stir in zucchini and walnuts (if using) until well combined. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans for 20 minutes. Loosen edges with a knife, invert carefully to remove from the pans, and cool completely on a cooling rack.

Notes

HEALTHY SWAPS

You can replace half of the oil with applesauce if desired. Keeps the moisture but lightens it up a bit.

I've also made versions of this with reduced sugar. It tastes fine but the version with full sugar tastes better in my opinion.

 

Source: Allrecipes

Cuisine: American

Course: All Desserts, All Recipes, Breads

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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