This easy zucchini bread can be whipped up in no time and makes the most incredible, mouthwatering loaf of zucchini bread you will ever eat. It is so moist and delicious with cinnamon spice. Grandma had it right. If the sweet bread is made right, then butter is optional! That is just so true!
Summer is in full force here, and the zucchini is in abundance. I am not growing it this year, but the market has plenty of it, and therefore, the price is dropping like flies. Zucchini adds moisture and flavor to your baked goods. Try my zucchini muffins, zucchini cake, and lemon zucchini loaf. I guarantee you will not be disappointed.
Ingredients Needed
- All-purpose flour
- Ground cinnamon: adds flavor to zucchini bread
- Leavening agents: baking soda and baking powder
- Salt: just a touch to enhance the taste
- Vegetable oil: canola or safflower oil
- Granulated sugar
- Vanilla extract: the pure stuff
- Zucchini: freshly grated, preferably
- Nuts: chopped pecans or walnuts are optional
How to Make Zucchini Bread
This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.
First, mix the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl. In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract. Stir in the shredded zucchini. Mix the dry ingredients into the wet ingredients. If using, stir in the nuts.
Pour the batter into a well-greased loaf pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10-15 minutes before carefully inverting it.
How to Freeze Zucchini Bread
This Zucchini Bread freezes very well for up to two months. Cool the bread completely before freezing. Place the Zucchini loaf in a Ziploc freezer bag, squeezing out all the air, and then place that freezer bag in another freezer bag, squeezing out all the air.
Or, wrap the loaf in two layers of plastic wrap followed by a layer of aluminum foil. To thaw, remove it from the freezer and place it in the refrigerator wrapped to avoid excess condensation. Allow it to thaw fully, and then, before serving, remove it from the refrigerator still wrapped and bring it to room temperature.
Recipe Tips
- Grease the pan well using shortening or butter.
- Grate the zucchini using the large end of a box grater.
- For optimal flavor and texture, don’t over-stir or overmix the batter. Mix just until combined. Overmixing can make the bread dense and tough.
Frequently Asked Questions
There is no need to peel the zucchini. Its tender, dark green skins make the sweet bread look even more pleasing and keep it moist. I wash the zucchini, cut off the top and bottom stem, and grate it with the largest holes on my box grater.
Leftover zucchini bread can be stored in an airtight container or zipper storage bag with the air removed on the counter for up to 3 days or in the fridge for up to a week.
If using frozen shredded zucchini, drain it in a colander in the sink before starting the recipe to remove any excess moisture.
More Quick Bread Recipe
Easy Zucchini Bread Recipe
Ingredients
- 1 ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini
- 1 cup chopped walnuts or pecan optional
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan well.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract. Stir in the grated zucchini. Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined. If using, stir in the nuts.
- Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center come out clean or with a few moist crumbs. Cool in the pan on a wire rack for 10-15 minutes before carefully inverting it.
Notes
- Grease the pan well using shortening or butter
- Grate the zucchini using the large end of a box grater.
- For optimal flavor and texture, don’t over-stir or overmix the batter. Mix just until combined. Overmixing can make the bread dense and tough.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
SW
Instead of vegetable oil, can I use extra virgin olive oil or avocado oil?
Beth Pierce
I have not tried with those oils.
Rosalee silvis
Wonderful tasting bread , my family
Loved it now I have to make it everyday day , so far I have made 9 loaves,
Beth Pierce
Oh my goodness, Rosalee! You are a baking queen.
Sandy
Hi, Beth, looks delicious – as so many of your recipes are! 😋 Just want to confirm that you do NOT squeeze the water out of the zucchini (in a towel) before adding it to the other ingredients. Zucchini has so much water and I don’t want to end up with a soggy (vs appropriately moist) bread. Thank you.
Beth Pierce
Sorry about the delay. It has been so busy lately. Not unless you are using frozen zucchini. It that case thaw it and remove any added moisture.