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Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Zucchini bread is as easy to make as it is delicious and versatile. In just 15 minutes of prep time, you can whip up this tender and moist quick bread supercharged with veggie nutrition.
This zucchini bread recipe is packed with loads of zucchini to keep it super moist, and the green flecks provide a beautiful pop of color. No need to put in the extra work of drying or wringing out your grated zucchini here: You want all that moisture to stay in the bread!
Zucchini Bread Ingredients
Most well-stocked pantries will have the majority of the baking ingredients needed for this zucchini bread recipe. Just make sure you have these items when time comes to bake:
- Fresh zucchini: From your garden, neighbor's garden, farmers' market, or the grocery store.
- All-purpose flour: We like the texture of all-purpose flour over bread or cake flour.
- Walnuts: You can leave them out, but the nutty flavor balances the spice well.
- Vanilla extract: To enhance all the flavors.
- Neutral cooking oil (such as canola oil): In place of butter.
- Light brown sugar: We like the subtle caramel notes.
- Eggs: You'll need two.
- Ginger, nutmeg, and cinnamon: Warming spices are nice against the sweetness of the light brown sugar.
- Baking soda and baking powder: To make the bread rise and be fluffy.
- Kosher salt: Salt enhances sweet flavors.
- Cooking spray: To prepare the loaf pan.
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Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
How To Make Homemade Zucchini Bread
Forget about needing to strain or dry out the zucchini in this easy recipe. You still get all the spice and warmth you want in a homemade zucchini bread, but without the extra effort—or cleanup.
- Step 1. Combine dry ingredients: Whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger to combine, and set this aside, too.
- Step 2. Finish batter: Whisk together the eggs, sugar, oil, and vanilla until smooth and combined. Then whisk in the flour mixture until just combined before folding in the zucchini and walnuts. (Don’t be concerned with a dry batter; once you add the zucchini, the batter becomes moist and malleable.)
- Step 3. Bake zucchini bread: Transfer the mixture to the baking pan, smoothing out the top. Bake in the preheated oven until the bread is golden brown and a pick inserted into the center comes out clean.
- Step 4. Cool bread: Transfer the loaf pan to a wire rack, and let cool slightly. Then remove the bread from the pan and let it cool completely on the wire rack. Slice the loaf before serving.
How Long Does Zucchini Bread Last?
Serve this zucchini bread right away, or cover it and store at room temperature for up to five days.
Zucchini Bread Recipe Tips and Variations
Make sure to let the loaf cool completely before slicing it for the best texture. If you can wait long enough before serving, wrap it in plastic wrap once cooled and let it sit overnight before slicing; it’s even better the next day.
The walnuts in this recipe add a nice crunch and texture, as well as a toasty flavor. But you can also omit them if preferred—or substitute them with another nut, dried fruit, or even chocolate chips.
How To Serve Zucchini Bread
Enjoy this classic quick bread with a cup of coffee or tea for breakfast, as a mid-morning snack, or as a hearty and comforting brunch dish.
This is such a versatile loaf; it goes with just about anything. Try baking it into cupcakes and serving it with a light cream cheese frosting, or dusting with powdered sugar.
And if you have leftovers starting to go a bit stale, try slicing them up and frying the slices in a buttered skillet.
More Quick Bread Recipes
Quick breads are fun weekend baking projects because they're fast and nearly effortless. Make one of these next:
- Carrot Cake Quick Bread
- Nana’s Banana Bread
- Pumpkin Honey Beer Bread
- Cream Cheese Banana Nut Bread
- Chocolate Zucchini Bread
Editorial contributions by Alesandra Dubin.
Ingredients
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Cooking spray
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1 3/4 cups (about 7 1/2 oz.) all-purpose flour
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1 tsp. ground cinnamon
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3/4 tsp. kosher salt
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3/4 tsp. baking powder
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1/2 tsp. baking soda
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1/4 tsp. ground nutmeg
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1/4 tsp. ground ginger
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2 large eggs
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1 cup packed light brown sugar
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1/2 cup neutral cooking oil (such as canola oil)
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1 1/2 tsp. vanilla extract
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2 cups (about 8 oz.) shredded zucchini (from 2 medium [5 oz. each] zucchini)
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3/4 cup (about 2 1/2 oz.) chopped toasted walnuts (from 1 [10-oz.] pkg.)
Directions
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Prepare oven and loaf pan:
Preheat oven to 350°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray; set aside.
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Combine dry ingredients:
Whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger in a medium bowl until combined. Set aside.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
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Combine wet ingredients and sugar:
Whisk together eggs, sugar, oil, and vanilla in a large bowl until smooth and combined.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
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Combine wet and dry ingredients:
Gently whisk in flour mixture until just combined.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Fold in zucchini and walnuts until evenly dispersed and batter becomes looser.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
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Add batter to pan:
Transfer mixture to prepared baking pan, smoothing into an even layer.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
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Bake zucchini bread:
Bake in preheated oven until bread is golden brown and a wooden pick inserted in center of loaf comes out clean, 55 minutes to 1 hour.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Transfer loaf pan to a wire rack, and let cool slightly, about 20 minutes.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
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Slice zucchini bread:
Gently remove bread from pan, and let cool completely on wire rack, about 1 hour, 30 minutes. Slice bread. Serve or cover and store at room temperature up to 5 days.
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Nutrition Facts (per serving)
269 | Calories |
13g | Fat |
35g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 269 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 1g | 6% |
Cholesterol 37mg | 12% |
Sodium 214mg | 9% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 3% |
Total Sugars 18g | |
Protein 4g | 8% |
Vitamin C 3mg | 3% |
Calcium 51mg | 4% |
Iron 1mg | 8% |
Potassium 125mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.