What if there was a way for you to eat more vegetables, but also still eat your favorite baked goods? Well, this easy zucchini bread is just what you need.
This super moist zucchini bread is one of the best zucchini bread recipes I have tried and trust me, I have tried a lot!
It is loaded with freshly grated zucchini, warm spices like cinnamon and nutmeg, and crunchy walnuts.
This recipe makes 2 full loaves so you can freeze one to keep on hand when you are looking for something to snack on, or to serve to the kids. They won’t even know it is healthy!
Make sure you check out our other loaf recipes like Cinnamon Swirl Bread or Pumpkin Gingerbread for more ideas.
Ingredients
- 3 cups all-purpose flour – unbleached flour is best. A gluten-free flour blend will work in this recipe if needed.
- ½ tsp ground nutmeg – nutmeg gives this bead extra warmth. (optional)
- ½ cup packed light brown sugar – a small amount of brown sugar adds a slight caramel flavor to this bread which works beautifully with the warm spices.
- 1 tsp salt – a bit of salt helps to balance out the sweetness in this bread.
- 1 tsp baking soda – baking soda helps the bread to rise quickly while it bakes, creating a tall loaf
- 1 tsp baking powder – baking powder gives the bead a delicious fluffy texture
- 1 tbsp ground cinnamon – the perfect fall spice! Feel free to add more or less to suit your taste
- 3 large eggs – use room temperature eggs if possible.
- 1 cup vegetable oil – a light oil works best in this recipe.
- 1 ¾ cups white granulated sugar – granulated sugar keeps the bread light and doesn’t weigh it down. Avoid using any sugar substitutes or alternatives.
- 3 tsp vanilla extract – I’d argue this is the most important ingredient in baking!
- 2 cups grated zucchini – Grate the zucchini fine so that it mixes throughout the batter.
- 1 cup chopped walnuts – walnuts or pecans will work in this recipe. Pick your favorite!
What Does This Zucchini Bread Taste Like?
To me, Zucchini bread tastes similar to other loafs. It reminds me a lot of banana bread, without the banana flavor of course.
It is very moist, slightly sweet, and full of warm fall spices like cinnamon and nutmeg. You do not taste the zucchini, I promise!
How To Make Zucchini Bread
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 8×4 inch loaf pans with butter or non-stick cooking spray and line with parchment paper, letting it hang over the edge. Set aside.
- In a medium bowl whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg until combined.
- In a large bowl using a handheld mixer or whisk beat the eggs, oil, vanilla, and sugar until combined.
- Slowly add the flour mixture into the egg mixture and beat well until combined.
- Mix in the shredded zucchini and walnuts.
- Pour batter evenly into prepared loaf pans and bake for 40-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans on a cooling rack for about 20 minutes, then remove from pans and allow to cool completely.
How To Prepare Zucchini For Bread
You will want grated zucchini for this bread. Use the medium side of a cheese grater to grate the zucchini, including the skin.
If your zucchini has a lot of moisture, you can let it sit on a tea towel to absorb some of the water before using it.
What Is The Best Way To Store Or Freeze Zucchini Bread?
Leftovers can be stored covered with plastic wrap or in a sealed container in the fridge for 4-5 days.
To freeze this bread, wrap the full loaf in plastic wrap then place it into a freezer bag and freeze for up to 3-months.
Swaps and Substitutions
- To make this zucchini bread a bit lighter but keep its moisture, you can substitute ½ cup of vegetable oil with ½ cup unsweetened apple sauce.
- If you do not like nuts or cannot consume them, you can use chocolate chips or your favorite dried fruit instead.
More Zucchini Recipes You’ll Love
Easy Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon ground nutmeg
- ½ cup packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 ¾ cups white granulated sugar
- 3 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans with butter or non-stick cooking spray and line with parchment paper, letting it hang over the edge. Set aside.
- In a medium bowl whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg until combined.
- In a large bowl using a handheld mixer or whisk beat the eggs, oil, vanilla, and sugar until combined.
- Slowly add the flour mixture into the egg mixture and beat well until combined.
- Mix in the shredded zucchini and walnuts.
- Pour batter evenly into prepared loaf pans and bake for 40-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans on a cooling rack for about 20 minutes, then remove from pans and allow to cool completely.
Frequently Asked Questions
- Is zucchini bread healthy?
I would not say that zucchini bread is a healthy food, however, it does have health benefits! Zucchini is full of fiber and is very low in calories, which means that you can feel better serving this to your family and friends.
You can also try some of the swaps and substitutions above to make it a bit lighter.
- Why did my zucchini bread sink in the center?
Usually, if your zucchini bread sinks in the center it means that either it was not fully baked, or the oven door was opened too many times during baking.
I didn’t start checking my bread until 50 minutes, but everyone’s oven is different.
Make sure that your bread is baked until a toothpick inserted in the center comes out clean.
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