Easy Zucchini Bread
This easy zucchini bread recipe transforms fresh summer squash into a tender, cinnamon-spiced loaf that stays moist for days. Made in one bowl with simple pantry staples, it's the perfect solution for gardens overflowing with zucchini.
Equipment
- 9x5-inch loaf pan - Grease thoroughly with butter or nonstick spray
- Box grater - Large holes, or use a food processor with grating attachment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula - Or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
- Toothpick or cake tester
- Parchment paper - Optional, for easy removal
Ingredients
- 1 3/4 cups all-purpose flour - 220g
- 1 cup granulated sugar - 200g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup vegetable oil - 125ml, or canola/coconut/light olive oil
- 2 large eggs - Room temperature
- 1 teaspoon vanilla extract - Pure vanilla recommended
- 1 1/2 cups shredded zucchini - 180g, about 1-2 medium zucchini, do not squeeze out moisture
Optional Add-Ins
- 1/2 cup chopped walnuts - 60g, or pecans
- 1/2 cup chocolate chips - 90g, semi-sweet or dark
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with butter or nonstick spray, or line with parchment paper leaving an overhang on long sides.
- Wash zucchini and trim ends. Using a box grater, shred zucchini through large holes and measure 1 1/2 cups packed lightly. Do not squeeze out moisture.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon for at least 30 seconds until evenly distributed and aerated.
- In a medium bowl, whisk together oil, eggs, and vanilla until well combined and slightly frothy. Add shredded zucchini and stir gently until evenly distributed.
- Pour wet mixture into dry ingredients and fold together gently with a spatula just until no dry flour is visible. If using add-ins, fold them in now with a few gentle stirs.
- Pour batter into prepared pan, spreading evenly to corners. Tap pan on counter 2-3 times to release air bubbles.
- Bake on center rack for 50-60 minutes, rotating pan halfway through. Bread is done when a toothpick inserted in center comes out with just moist crumbs.
- Cool bread in pan on a wire rack for 10-15 minutes. Run a knife around edges to loosen, then remove from pan and cool completely on rack for at least 1 hour before slicing.
Notes
- Do not squeeze zucchini: The moisture is essential for a tender, moist loaf. Squeezing it out will result in a dry bread.
- Use medium zucchini: Large zucchini can be watery and seedy while smaller ones have the best flavor and texture.
- Don't overmix: Stir just until flour disappears to prevent a tough, dense texture. A few small lumps are perfectly fine.
- Check early: Start testing at 50 minutes since oven temperatures vary. If top browns too quickly, tent loosely with foil.
- Room temperature eggs: Take eggs out 30 minutes before baking for better incorporation into the batter.
- Toast nuts for extra flavor: If adding walnuts or pecans, toast them in a 350°F oven for 5-7 minutes first.
- Storage tip: Wrap cooled bread tightly and store at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.
- Muffin variation: Fill greased muffin cups 2/3 full and bake at 350°F for 18-22 minutes.