Introduction
Zucchini bread is a moist, sweet, and flavorful quick bread that is perfect for breakfast, snacks, or dessert. It is an easy way to use fresh zucchini and create a soft loaf that everyone enjoys.
Why Make This Recipe
This zucchini bread is simple to prepare, uses basic ingredients, and has the perfect balance of sweetness and spice. The shredded zucchini makes the bread soft and moist, while the walnuts add a nice crunch. It is a great recipe to use when you have extra zucchini at home.
How to Make Zucchini Bread
Ingredients :
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon or to taste
- 3 large eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Directions :
- Gather all ingredients. Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- Beat eggs, oil, sugar, and vanilla together in another large bowl with an electric mixer until combined. Add the flour mixture and beat well.
- Stir in shredded zucchini and chopped walnuts until evenly mixed.
- Pour batter into the prepared pans.
- Bake until a toothpick inserted in the center comes out clean, about 40–60 minutes.
- Cool in the pans on a wire rack for 20 minutes. Run a knife around the edges to loosen, then carefully invert onto a wire rack and let cool completely.
How to Serve Zucchini Bread
Serve zucchini bread warm or at room temperature. It tastes great plain, with butter, cream cheese, or even a drizzle of honey. You can enjoy it with coffee or tea for a comforting treat.
How to Store Zucchini Bread
Store zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week. You can also freeze the bread for up to 3 months.
Tips to Make Zucchini Bread
- Do not peel the zucchini; the skin adds texture and color.
- Squeeze out excess water from the zucchini if it is very wet.
- Use fresh walnuts for the best flavor and crunch.
- Check for doneness with a toothpick to avoid overbaking.
Variation
- Replace walnuts with pecans or almonds.
- Add chocolate chips for a sweeter version.
- Use half whole wheat flour for a healthier option.
- Add raisins or dried cranberries for extra sweetness.
FAQs
Q1: Do I need to peel the zucchini before using it?
No, you don’t need to peel zucchini. Just wash, trim, and shred it. The skin blends well into the bread.
Q2: Can I freeze zucchini bread?
Yes, wrap the loaf tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Q3: Why is my zucchini bread dense?
Overmixing the batter can make zucchini bread dense. Mix until just combined for the best texture.
Q4: Can I make this recipe without nuts?
Yes, simply leave out the walnuts, and the bread will still be delicious.
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Easy Zucchini Bread Recipe – 7 Simple Steps to a Moist Loaf
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves (about 12 servings) 1x
- Diet: Vegetarian
Description
Discover how to make the best zucchini bread in just 7 easy steps! This moist and delicious quick bread recipe is simple to follow, full of cinnamon flavor, and perfect for breakfast, snacks, or dessert.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon or to taste
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
Instructions
Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
Sift together flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
In a separate bowl, beat eggs, oil, sugar, and vanilla until combined.
Add the flour mixture to the wet ingredients and mix until well blended.
Stir in shredded zucchini and chopped walnuts.
Pour batter evenly into the prepared pans.
Bake for 40–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 20 minutes, then run a knife around the edges and transfer loaves to a wire rack to cool completely.
Notes
For extra moisture, do not squeeze the zucchini unless it’s overly wet.
Substitute walnuts with pecans, almonds, or chocolate chips if preferred.
Bread freezes well for up to 3 months if wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: ~280 kcal
- Sugar: ~23 g
- Sodium: ~210 mg
- Fat: ~13 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~36 g
- Fiber: ~1 g
- Protein: ~4 g
- Cholesterol: ~35 mg