Easy Zucchini Bread Recipe – this is SO GOOD! A crispy crust and super moist with the best crumb. It’s great snack and wonderful for a simple breakfast! Slather it with pumpkin butter or strawberry jam for the ultimate treat!
You’re going to love this simple quick bread recipe. Especially now with all of the zucchini we have in our gardens! It’s simple, filled with nuts and has the BEST flavor.
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🍞 Ingredients
- flour – all purpose is great for this recipe
- zucchini – grated
- sugar – to sweeten the loaf.
- oil – adds richness and tenderness. I use canola or corn oil.
- eggs – add moisture and richness to the loaf.
- vanilla – for flavor
- nuts – I use walnuts, but pecans or filberts would be delicious in this recipe.
- salt, cinnamon, baking soda and baking powder – all the ingredients you need to flavor the loaf and help it to rise.
⏲️ Instructions
- Start by sifting together the dry ingredients – flour, baking powder, soda and salt – set aside.
- Next whisk together the eggs.
- With a hand mixer, add the oil, vanilla, zucchini until well incorporated.
- Add the flour in batches, mix to combine
- Add the nuts and mix to combine. I just use a spoon for this part.
- Spoon the dough into a loaf pan, sprayed with non-stick cooking spray.
- Place in a preheated oven for one hour to one hour twenty minutes. I’ve found that cooking times really vary depending on the type of loaf pan you use.
- Check if the zucchini bread is with a toothpick. When it comes out clean, the loaf is done! Cool for 15 minutes.
- Run a knife around the edges and remove from pan. Allow cool, serve and enjoy!
✔️ Tips
Peeling…
No, not at all! Don’t peel the zucchini, the skin has loads of flavor plus it’s pretty! Slicing into the bread and seeing those bits of green tells everyone just what kind of quick bread it is.
How to grate zucchini for bread
You’ll want to grate the zucchini, not chop or slice. Why? Because every bite should be filled shreds of the vegetable. After all, this is zucchini bread, right?!!
The best way to do this is by using a cheese/box grater. Use the larger size for grating.
Allow it to set on a paper towel to help remove some of the moisture.
🙋🏼♀️ Recipe FAQ’s
Should I take the seeds out of zucchini?
Yes, if you’re using a larger zucchini it will have seeds. First slice the zucchini in half, then simply scoop out the seeds with a spoon.
What pans are best?
Glass or metal pans are my first choice for zucchini bread. I like the way glass (especially!) conducts heat.
Insulated aluminum pans are my least favorite (which just happened to be the one I used in the video!) It seems like they take longer to bake.
How do I know when it’s done?
Check the easy zucchini bread loaf with a toothpick in the middle of the loaf. If it comes out clean, it’s time to pull it out of the oven. If the toothpick comes out covered in dough, it’s not done yet.
The middle of the loaf is still raw
This will happen if the zucchini has too much moisture in it. Before adding the zucchini to the recipe, lightly squeeze any excess water out and blot it with a paper towel.
Why is it falling apart?
If you don’t allow it to cool completely, it may crumble when you’re slicing it. But on the other hand, who doesn’t love it warm right out of the oven slathered with butter?
To me that makes up for the crumbles! 😋
Over-mixing the easy zucchini bread recipe can also cause it to crumble. It will incorporate too much air into the loaf. Mix until everything is incorporated.
Can I freeze it?
Yes, this easy Zucchini Bread Recipe freezes fantastic! Avoid slicing it. It will stay more fresh if it’s in a whole loaf form.
- allow it to cool completely
- wrap it securely with plastic wrap, then a second layer of foil.
- place in a plastic bag and freeze up to six months!
More quick bread recipes
If you have a taste for something sweet, here are a few more recipes that I know you’ll really enjoy!
- This homemade banana bread is also a family recipe. It’s rich and dense, sweet and delicious!
- Cranberry Apple Bread – this one has a streusel topping which takes it right over the top. It’s AMAZING!
- Strawberry Bread – I hadn’t seen a quick bread using strawberries before and this one has me drooling. I think you should definitely check it out!
I hope you love Aunt Edna’s easy zucchini bread recipe as much as we do. It was a pleasure sharing another of Dan’s family recipes!
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- Metal Loaf Pan
- Glass Loaf Pan – I like this one because it has a lid!
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Easy Zucchini Bread Recipe
Ingredients
- 3 cups flour all purpose
- 2 cups sugar
- 2 cups zucchini grated
- 3 eggs whisked
- 1 cup oil
- 1 cup nuts chopped
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 3 tsp cinnamon
Instructions
- Preheat the oven to 350°
- Generously spray a loaf pan with non-stick cooking spray or line with parchment paper.
- Start by sifting together the dry ingredients – flour, baking powder, soda and salt – set aside.
- Next whisk together the eggs. Add the oil, vanilla, zucchini until well incorporated. Though you can do it by hand, I prefer to use a a hand or stand mixer.
- Add the flour in three batches, mix to combine.
- Add the nuts and mix to combine with a spoon.
- Spoon the batter into a loaf pan..Place in a preheated oven for one hour to one hour twenty minutes. I've found that cooking times really vary depending on the type of loaf pan you use.
- Check for doneness at one hour with a toothpick. When it comes out clean, the loaf is done! Cool for 15 minutes. Run a knife around the edges and remove from pan. Allow cool, serve and enjoy!
