This zucchini bread recipe is my absolute favorite because it’s the perfect marriage of cozy spices and moist texture, making each bite feel like a little hug. Plus, I love the nostalgia of using classic ingredients like cinnamon and nutmeg, paired with the modern twist of incorporating zucchini, making me feel both grounded and adventurous.
I adore the adaptability of zucchini bread. It melds the delicate flavors of grated zucchini, ground cinnamon, and nutmeg into one glorious loaf.
My recipe achieves a pitch-perfect balance of all-purpose flour, baking soda, and baking powder—no bread should ever be this light! A whole lot of this batter’s flavor bliss stems from the zucchini, of course, but in addition to the Z, another treat is the cozy spices in generous supply and the sweetness from both granulated and light brown sugars.
Ingredients
Zucchini, when grated, contributes moisture and dietary fiber that makes the bread tender.
All-Purpose Flour: Gives the bread its structure and texture.
Baking soda and baking powder: Make certain that the bread rises correctly, producing a light and airy texture.
Cinnamon and nutmeg, ground: Gives warm, fragrant spices that boost flavor.
Moisture comes from the vegetable oil, which makes the bread soft and tender.
Sugar, either granulated or brown, has two functions in bread: sweetness and browning.
Although bread is only slightly sweet, the sweetness comes mainly from sugar.
The occasional mouthful of bread that surprises your taste buds with sweetness is likely due to the presence of sugar in the recipe.
Eggs: Holds ingredients together, providing richness and stability.
Extract of Vanilla: Provides a sweet, perfumed undertone that enriches the total taste.
Ingredient Quantities
- 1 1/2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
1. Heat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it.
2. In a big bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together.
3. In another bowl, mix together the beaten vegetable oil, granulated sugar, and brown sugar until you can see and feel that they are combined.
4. Incorporate the eggs into the sugar mixture, adding them one at a time and beating well after each addition. Then mix in the vanilla extract.
5. The wet mixture is gently folded with the grated zucchini.
6. Slowly incorporate the dry ingredients into the wet ingredients, mixing until barely combined. Avoiding overmixing is critical.
7. If you are using them, fold in the chopped walnuts, or pecans and raisins.
8. Fill the loaf pan that has been set up for baking with the batter, and smooth its surface with a spatula before placing it in the oven.
9. Cooking time should be 50-60 minutes. A toothpick should come out clean from the center of the dish.
10. Let the bread cool in the pan for about 10 minutes. Then, take the bread out of the pan and allow it to cool completely on a wire rack before slicing.
Equipment Needed
1. Oven
2. 9×5-inch loaf pan
3. Measuring cups
4. Measuring spoons
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Spatula
9. Grater
10. Mixing spoon
11. Toothpick
12. Wire rack
FAQ
- Can I use whole wheat flour instead of all-purpose flour?Whole wheat flour can be a substitute, but it might yield a denser loaf. You could blend it, using half all-purpose and half whole wheat flour, for an interpretation that’s closer in spirit to the original.
- Can I make this recipe vegan?Indeed, flax eggs can be used in place of chicken eggs. To make 1 egg equivalent, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Then stir the mixture, and let it sit for 15 minutes before using. Also, this recipe calls for a plant-based oil, to ensure that the end product is as vegan as possible.
- How should I store zucchini bread?An airtight container at room temperature can hold the material for as long as three days. The same container, if placed in the fridge, can hold the material for as long as a week. A frozen container can hold the material for as long as three months.
- What can I use instead of vegetable oil?Any oil with a mild flavor can be used, such as canola or sunflower oil. You can also substitute the oil with melted coconut oil or applesauce for a healthier version.
- Can I add chocolate chips to this recipe?Certainly! Adding chocolate chips can be quite scrumptious. You can include 1/2 cup of them if you would like a little more sweetness.
- Do I need to peel the zucchini before grating?1. No, there is no need to peel the zucchini.
2. The skin is thin and tender.
3. It adds nutrients and color to the bread. - How fine should I grate the zucchini?Select a medium grater. If you use a very fine grater, the zucchini might release too much water; if you use a very coarse grater, the texture might be too much like chunks.
Substitutions and Variations
You can use 1 1/2 cups whole wheat flour for a healthier option instead of 1 1/2 cups all-purpose flour.
Replace the 1/2 cup vegetable oil with 1/2 cup unsweetened applesauce for a lower-fat version.
If you don’t have brown sugar, you can use 1/2 cup more of granulated sugar. Add 1 tablespoon of molasses to that, and you’ll have a pretty solid replacement for brown sugar.
To add a touch more spice, swap out 1 teaspoon vanilla extract for 1 teaspoon almond extract.
To avoid nuts, use 1/2 cup of seeds such as sunflower or pumpkin in place of walnuts or pecans.
Pro Tips
1. Draining Zucchini: Before adding the grated zucchini to the batter, lightly squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents excess moisture from making the bread too dense or soggy.
2. Room Temperature Ingredients: Ensure the eggs are at room temperature before mixing. This helps them incorporate more smoothly into the batter, resulting in a better texture.
3. Spices Variation: For added depth of flavor, consider adding a pinch of allspice or cloves along with the cinnamon and nutmeg.
4. Nut Preparation: If using nuts, try toasting them briefly in a dry skillet before adding them to the batter. Toasting enhances their flavor and adds a nice crunch.
5. Checking for Doneness: If the top starts to brown too quickly before the center is set, cover the loaf with aluminum foil for the remainder of the baking time to prevent over-browning while ensuring the inside cooks through.
Zucchini Bread Recipe
My favorite Zucchini Bread Recipe
Equipment Needed:
1. Oven
2. 9×5-inch loaf pan
3. Measuring cups
4. Measuring spoons
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Spatula
9. Grater
10. Mixing spoon
11. Toothpick
12. Wire rack
Ingredients:
- 1 1/2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions:
1. Heat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it.
2. In a big bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together.
3. In another bowl, mix together the beaten vegetable oil, granulated sugar, and brown sugar until you can see and feel that they are combined.
4. Incorporate the eggs into the sugar mixture, adding them one at a time and beating well after each addition. Then mix in the vanilla extract.
5. The wet mixture is gently folded with the grated zucchini.
6. Slowly incorporate the dry ingredients into the wet ingredients, mixing until barely combined. Avoiding overmixing is critical.
7. If you are using them, fold in the chopped walnuts, or pecans and raisins.
8. Fill the loaf pan that has been set up for baking with the batter, and smooth its surface with a spatula before placing it in the oven.
9. Cooking time should be 50-60 minutes. A toothpick should come out clean from the center of the dish.
10. Let the bread cool in the pan for about 10 minutes. Then, take the bread out of the pan and allow it to cool completely on a wire rack before slicing.
