Home Food Zucchini Bread Recipe – Love and Lemons

Zucchini Bread Recipe – Love and Lemons

Zucchini Bread Recipe – Love and Lemons


This straightforward zucchini bread recipe is the perfect I’ve tried! Filled with zucchini and cinnamon, it is tremendous moist and flavorful. Plan on having a second slice.

Zucchini bread

This straightforward zucchini bread recipe is the perfect I’ve tried.

  • It’s tremendous moist,
  • warmly spiced,
  • studded with crunchy walnuts,
  • and PACKED with shredded zucchini, so you should utilize up a very good portion of your summer time squash haul in a single go.

If there’s one thing else you search for in a zucchini bread recipe, let me know, however to me, this one is perfection. I like that every one the elements are pantry fundamentals, that the batter is a breeze to stir collectively, and that the recipe yields two loaves. Freeze one for later or share it with a buddy…after which, when you’re me, make this zucchini bread recipe once more. I imply, it’s zucchini season! The extra zucchini bread, the merrier, proper?

Zucchini bread recipe ingredients

Make Zucchini Bread

The beauty of this zucchini bread recipe is that, like different fast bread recipes (i.e., banana bread or pumpkin bread), it’s tremendous straightforward to make! You don’t want any particular tools right here—only a field grater, a few mixing bowls, and two loaf pans. The elements are easy too.

Zucchini Bread Recipe Components

  • Zucchini, in fact! It makes this fast bread amazingly moist.
  • All-purpose flourSpoon and degree it to keep away from packing an excessive amount of into your measuring cup.
  • Baking powder, baking soda, and eggs – They assist the loaves rise.
  • Cinnamon and vanilla extract – For heat, cozy depth of taste.
  • Cane sugar – It sweetens the zucchini bread.
  • Vegetable oil – It provides moisture and richness.
  • Walnuts – For crunch.
  • And sea salt – To make all of the flavors pop!

Discover the whole recipe with measurements beneath.

Mixing shredded zucchini into wet ingredients

Prep Zucchini for Bread

To make this recipe, you’ll want 3 cups of shredded zucchini, from about 2 medium squash.

If you happen to’ve by no means grated zucchini earlier than, it’s tremendous straightforward—simply shred it on the massive holes of a field grater. There’s no must peel the zucchini or take away the seeds. You additionally shouldn’t press or squeeze any of the surplus moisture out of it. You need all that to enter the bread!

Wet ingredients in mixing bowl with rubber spatula

When you shred the zucchini, make the batter. Combine collectively the dry elements in a single bowl and the moist elements in one other. Add the zucchini to the moist elements and fold to mix.

Hands using spatula to combine wet and dry ingredients

Add the dry elements to the moist elements and blend till simply mixed. Cautious to not overmix! If you happen to do, the fast bread shall be dense.

Fold within the nuts.

Pouring zucchini bread batter into loaf pans

Subsequent, pour the batter into two greased loaf pans. It’s okay if the 2 pans aren’t the identical measurement or materials, however understand that the loaves may bake at totally different charges. I like to recommend checking them early to keep away from over-baking.

Sprinkle extra nuts over the tops of the loaves…

And bake at 325°F for 40 to 55 minutes, or till a toothpick inserted comes out clear and the tops of the loaves spring again to the contact.

Discover the whole recipe with measurements beneath.

Sprinkling walnuts over best zucchini bread before baking

Finest Zucchini Bread Recipe Suggestions

  • Don’t overmix. Once you add the dry elements to the moist, stir simply till they’re mixed. Overmixing the batter will begin to develop the gluten within the flour, which might make for dense loaves. We would like them to be gentle and tender as a substitute!
  • Give it time to chill. If you happen to’re something like me, you’re going to need to slice into the bread as quickly because it comes out of the oven (heads up: your kitchen will scent superb). However when you can resist, let it cool for an hour as a substitute. I promise that it’ll style even higher after it cools. It would have a moister texture, and the flavour from the spices and vanilla may have deepened.
  • Use a unique summer time squash. Inexperienced zucchini isn’t the one sort of squash that may work on this bread! Sub in yellow zucchini, striped zucchini, or yellow squash as a substitute. They’ll all yield a moist, flavorful bread.
  • Change up the mix-ins. Not feeling walnuts? Substitute them with pecans, or swap in dried cherries, dried cranberries, or chocolate chips. A walnut/chocolate chip combo is improbable too!

Retailer Zucchini Bread

Selfmade zucchini bread retains nicely for as much as 4 days after baking. Retailer it at room temperature in an hermetic container or tightly wrapped in aluminum foil or plastic wrap.

Are you able to freeze zucchini bread?

Sure, this straightforward zucchini bread additionally freezes nicely! Wrap up your entire loaf, or retailer particular person slices in freezer baggage or hermetic containers. Freeze for as much as 3 months.

I wish to freeze particular person slices in order that I can thaw separately for breakfast or a snack. Allow them to sit at room temperature for an hour to thaw, or zap them within the microwave to shortly reheat.

Zucchini bread recipe

Extra Favourite Zucchini Recipes

If you happen to love this zucchini bread, strive considered one of these straightforward zucchini recipes subsequent:

zucchini bread

zucchini bread

Zucchini Bread

Prep Time: 20 minutes

Cook dinner Time: 40 minutes

Whole Time: 1 hour

Serves 16

Our greatest zucchini bread recipe! This straightforward fast bread is tremendous moist, warmly spiced, and studded with crunchy walnuts. It is the right breakfast or snack.

  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • cups cane sugar
  • 1 cup vegetable oil, plus extra for the pans
  • 3 massive eggs
  • 1 tablespoon vanilla extract
  • 3 cups grated zucchini, about 2 medium, don’t press or squeeze
  • 1 cup chopped walnuts, plus extra for topping

Stop your display from going darkish

  • Preheat the oven to 325°F and grease two 8×4 or 9×5-inch loaf pans.

  • In a big bowl, whisk collectively the flour, cinnamon, baking powder, baking soda, and salt.

  • In one other massive bowl, whisk collectively the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to mix.

  • Add the dry elements to the moist elements and blend till simply mixed. Fold within the walnuts.

  • Divide the batter between the ready pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or till a toothpick inserted comes out clear and the tops of the loaves spring again to the contact.



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