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This homemade Zucchini Bread Recipe is a great way to use up your zucchini before it goes bad in the fridge. Made with sweet loaf ingredients and shredded zucchini, this moist zucchini bread recipe will satisfy your taste buds with every bite.
Zucchini is a healthy vegetable that is delicious whether grilled, sauteed, or roasted. But what do you do when you’ve made your meal and still have leftover zucchini for the next few days?
To use it up before it goes bad, you should turn it into a mouth-watering dessert! Give this perfect zucchini bread recipe a shot today and I swear you’ll never let zucchini go bad in your fridge again!
Since you are here and love quick bread recipes, check out this Starbucks Pumpkin Bread Recipe, this Eggless Banana Bread Recipe, or this Pecan Banana Bread with Streusel Topping.
Table of Contents
Ingredients for this Zucchini Bread Recipe
Here are the ingredients you will need to make the best zucchini bread recipe. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- All-purpose Flour: AP flour works great in this recipe.
- Baking Powder and Baking Soda: help the bread rise and make it airy.
- Ground Cinnamon and Ground Nutmeg: spice it up and give the bread a delicious flavor.
- Salt: balances out the sweetness and enhances the flavors.
- Vegetable Oil: Or you can use any unflavored oil.
- Brown Sugar and Granulated Sugar: sweeten the delicious zucchini bread to turn it into a sweet loaf.
- Egg and Egg Yolk: It should be at room temperature.
- Vanilla Extract: adds a touch of subtle flavor to the bread.
- Zucchini: With skin on, grate it thickly, keep the extra moisture.
- (Optional) Chopped Walnuts: Or pecans or chocolate chips.
How to Make this Zucchini Bread Recipe
This is how you can make this easy zucchini bread recipe. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- Preheat your oven and grease a 1-pound loaf pan or line it with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a large bowl, whisk together the oil, granulated white sugar, brown sugar 1 large egg and vanilla extract, until completely smooth
- Stir in the grated zucchini until evenly distributed.
- Add the dry ingredients to the wet ingredients, mixing just until combined. Do not over-mix. Fold in the chopped walnuts or pecans if using.
- Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last part of baking.
- Remove the bread from the oven and let it cool in the pan for a few minutes. Transfer the bread to a wire rack to cool completely before slicing. Enjoy!
Why do you need to make this Zucchini Bread recipe?
- This original recipe only requires a handful of simple ingredients that you can easily find at the grocery store.
- The combination of a crispy top with a moist texture in the center will blow you away.
- One of the best things about this recipe is that it stores well so you can make it on Sunday for the week ahead.
- It’s a great way to bake for a lot of people to ensure everyone gets their own individual slices.
Frequently Asked Questions – FAQ
How to store leftovers of this Zucchini Bread recipe?
To store, simply place your zucchini bread slices in an airtight container and put it in the fridge. You’ll specifically want to use an airtight container to prevent the moisture from escaping and the bread drying out.
Can I Freeze It?
Yes, you can freeze zucchini bread. Wrap it tightly in plastic wrap or aluminum foil, or place it in freezer bags or containers. It should keep well in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator or at room temperature before serving.
Should I peel the zucchini before grating it?
No, you do not need to peel the zucchini before grating it for zucchini bread. The peel is tender and adds color to the bread. Just make sure to wash the zucchini thoroughly before grating.
What other flavors can I try?
- If you aren’t feeling nuts and want to add an extra layer of sweetness, you should add chocolate chips to make a chocolate chip zucchini bread. You could even add cocoa powder in the batter with the chocolate chips to create a double chocolate zucchini bread. Just make sure to adjust the flour amount so you don’t end up with an overly dry zucchini bread.
- Make and spread a cream cheese frosting on top of it by mixing cream cheese and powdered sugar together.
- For an entirely different look but still with the same recipe, you could pour batter into a muffin tin and make zucchini bread muffins. Just know that the bake time will be drastically less, and you’ll need to keep a constant eye on them to not overcook them.
- If you don’t want extra sweet with the chocolate, you could add a bit of lemon juice and zest to make a delicious lemon zucchini bread recipe.
Can I reduce the amount of sugar in this recipe?
You could reduce the amount of sugar in zucchini bread if you prefer a less sweet loaf. However, keep in mind that sugar contributes to the texture and moisture of the bread, so reducing it significantly may affect the final result.
The Best Zucchini Bread Recipe
Extra Moist Zucchini Bread Recipe
Ingredients
- 1 & 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil or any unflavored oil
- 1/3 cup brown sugar
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk
- 1 tablespoonj vanilla extract
- 1 & 1/3 cup grated zucchini with skin on grated thickly, with excess moisture
- 1/2 cup chopped walnuts or pecans or chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line a 1-pound loaf pan (8.5 x 4.5 inches) with parchment paper and set aside.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.1 & 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt
- In a large bowl, whisk together the oil, granulated white sugar, brown sugar, an egg, an egg yolk, and vanilla extract, until completely smooth1/2 cup vegetable oil, 1/3 cup brown sugar, 3/4 cup granulated sugar, 1 large egg, 1 egg yolk, 1 tablespoonj vanilla extract
- Stir in the grated zucchini until evenly distributed.1 & 1/3 cup grated zucchini with skin on
- Add the dry ingredients to the wet ingredients, mixing just until combined. Do not over-mix. Fold in the chopped walnuts or pecans if using.1/2 cup chopped walnuts or pecans or chocolate chips
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely before slicing. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amazing!
Thank you