Zucchini Bread
Soft, sweet, and moist, this zucchini bread is best served warm with a cup of coffee in the morning. It has a crunchy, sugary crust and is lightly spiced with cinnamon—it’s so good, you’d never think there’s zucchini in it!
This is one of those recipes I make on repeat, mainly because we have entirely too much zucchini from our garden in the summer. But no matter how many times I make it, every loaf is devoured.
Ingredients in Zucchini Bread
This type of loaf is called a quick bread, which is similar to a banana bread. For this recipe, you’ll need:
-
- Vegetable oil
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Cinnamon
- Baking soda
- Baking powder
- Salt
- Zucchini
- Crushed walnuts or chocolate chips
Zucchini Bread FAQ
Why do I need to strain the zucchini? If you were to add the zucchini without getting rid of excess water, it will add a ton of unnecessary liquid that throws off the loaf’s texture and make it soggy.
Do I have to toast the walnuts? Toasting the walnuts it completely optional, though I like the depth of flavor it adds.
Can I freeze the loaves? Of course! Be sure to wrap them tightly in plastic wrap or in a plastic bag before placing them in the freezer. They should keep for two to three months.
Hope you guys like the recipe! If you have any questions, leave them in the comments.
Zucchini Bread
Ingredients
- 1¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 eggs (at room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups grated zucchini (around 2 zucchini)
- 1 cup crushed walnuts or chocolate chips
Instructions
- Preheat the oven to 350 degrees and grease two 9x5 loaf tins with nonstick baking spray. Chop the walnuts and spread them on a baking tray, then toast them in the oven for around 8 minutes, until browned and nutty-smelling.
- Meanwhile, take the shredded zucchini and wrap it in a clean (preferably thin) kitchen towel and squeeze out any excess liquid. Set aside.
- In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla and mix until well incorporated. Add the wet ingredients to the dry and mix with a silicone spatula until just combined. Fold in the zucchini and walnuts.
- Divide the batter evenly between the two tins and bake for 50 minutes, or until a tester comes out clean. If the loaf browns too much during baking, cover it with aluminum foil. Let it cool before turning out of the tin and slicing.
