Zucchini Bread
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This Classic Zucchini Bread Recipe is one that we come back to year after year. Zucchini Bread is made with simple ingredients and spices that you most likely already have in your pantry. The best zucchini bread recipe is moist and flavorful with every bite. Making zucchini bread is such a great way to enjoy that summer squash you just harvested from the garden.
Other Zucchini Recipes we love: Chocolate Zucchini Bread, Sauteed Zucchini and Yellow Squash and
I think we can all remember the first time we tried Zucchini Bread! How can something made with a vegetable be so sweet and delicious?! At least that was my first thought, but I definitely wasn’t disappointed and of course, I went back for more!!
Tips for making Homemade Zucchini Bread
To prep the zucchini for this zucchini bread recipe, grate unpeeled zucchini into the large holes of a box grater. Do not drain any of the liquid from the zucchini for this recipe, all of the liquid is needed to make this bread soft and moist.
If you are using really large zucchini, slice the zucchini into smaller pieces and remove any large seeds before grating the zucchini.
If the zucchini is dry went grated, add an extra tablespoon of water to the zucchini before adding to the recipe.
Making Zucchini Bread
No electric mixer is required to make this easy zucchini bread recipe. Just one large mixing bowl. First, whisk together the eggs, oil, sugars and vanilla until they are well combined. Then add in the dry ingredients and mix together with a wooden spoon until the bread batter is mixed.
Lastly, fold in the grated zucchini and any liquid that has accumulated from the zucchini. Mix until combined.
Pour into well greased 9 x 5 inch loaf pans and bake in a 350º F oven for 55-60 minutes, until a toothpick placed in the center comes out clean.
Invert the loaves onto a cooling rack and allow to cool for at least 10 minutes before slicing, or just go ahead and slice it, I know it’s so hard to wait when you have been smelling that delicious bread baking for the last hour!!
Storing Zucchini Bread
Zucchini bread can be kept right on the countertop in an air tight container, zip top bag or even wrapped in plastic wrap or foil. The bread should be consumed within a few days since it is a moist bread.
If you are wanting to freeze this zucchini bread, allow it to cool completely, wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. To thaw frozen zucchini bread, place on the counter overnight and enjoy the next day.
Zucchini Bread Recipe
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Zucchini Bread Recipe
Ingredients
- 3 eggs
- 1 cup oil (coconut or vegetable)
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoon vanilla
- 3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- 2 cups grated zucchini
Instructions
- Preheat oven to 350º F. Grease 2, 9 x 5 inch loaf pans on all sides
- In a large mixing bowl whisk together the eggs, oil, sugars and vanilla until well combined3 eggs, 1 cup oil (coconut or vegetable), 1 cup sugar, 1 cup brown sugar, 2 teaspoon vanilla
- Add the flour, baking powder, baking soda and spices to the egg mixture and mix together with a wooden spoon until combined3 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon cloves
- Fold in the grated zucchini. Pour the batter equally into the prepared loaf pans2 cups grated zucchini
- Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and invert on a cooling rack to cool before slicing.
Notes
- Allow zucchini bread to cool before storing in an air tight bag or container on the counter
Nutrition
This Classic Zucchini Bread Recipe is one that we come back to year after year. Zucchini Bread is made with simple ingredients and spices that you most likely already have in your pantry. The best zucchini bread recipe is moist and flavorful with every bite. Making zucchini bread is such a great way to enjoy that summer squash you just harvested from the garden.
I guess you don’t drain your grated zucchini. Tried the recipe with fresh zucchini from my garden and there is no way to “pour” the mix into my pans as the consistency is super thick (think cookie dough). I am sure it will taste divine though. Next batch I will try and amend it a bit. Thank you