Our Favorite Zucchini Bread Recipe
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4.6
69 reviews
Excellent
Our Favorite Zucchini Bread Recipe
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This incredibly easy zucchini bread recipe is our family's favorite! Made with brown sugar to keep it nice and moist, and cinnamon and vanilla for a delicious flavor, I'm confident that you'll think it's the best, as well. Be sure to check the notes for mix-in ideas, as well as options for making zucchini muffins and mini-muffins. A summer staple perfected!
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Ingredients
- 1½ pound Zucchini, shredded about 2 large zucchini
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 1¼ cups light brown sugar
- ¼ cup vegetable oil
- 2 large eggs beaten lightly
- 1 teaspoon vanilla extract
- ¾ cup walnuts coarsely chopped
- 1 tablespoon granulated sugar for sprinkling
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Instructions
- Preheat oven to 325 degrees F. Grease a 9x5-inch loaf pan and line it with parchment paper so excess parchment hangs over each side.
- Place the zucchini in a clean dish towel, gather the ends together, then twist and squeeze to drain out as much liquid as possible.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to combine; set aside.
- In a medium bowl, whisk together the brown sugar, oil, eggs, and vanilla extract until completely combined. Fold in the drained zucchini.
- Add the zucchini mixture to the flour mixture and use a rubber spatula to fold together until a few streaks of flour remain. Add the chopped walnuts and gently fold to combine.
- Pour the batter into the prepared pan, smooth into an even layer, and sprinkle the granulated sugar evenly over the top.
- Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 65 to 75 minutes. Place the pan on a wire rack and allow the bread to cool in the pan for 30 minutes. Remove the bread from the pan and allow to cool completely on a wire rack before serving. Leftover bread should be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.
Notes
- As mentioned above, be sure to squeeze out as much water as you can from the zucchini.
- Make nut substitutions if you’d like. Walnuts are a classic, but pretty much any other nut will work – try pecans, cashews, anything! You can also omit the nuts if you’d prefer, as well.
- Mix-In options: Chocolate chips, raisins, and dried cranberries are all great options. You can swap them in for the nuts, or do a mixture.
- Loaf Pan: Use a 9x5-inch or 1-lb loaf pan. I use the Williams-Sonoma Goldtouch loaf pans.
- Serving Ideas: While this bread absolutely stands on its own, you can dress it up for dessert with a slather of cream cheese frosting.
- Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
- Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
- Converting to Muffins: If you’d like to turn this zucchini bread into zucchini bread muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean. For mini muffins, they'll need about 10 to 13 minutes to bake and you'll get around 3 dozen.
Nutrition Information
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Calories
276kcal
(14%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
27mg
(9%)
Sodium
404mg
(17%)
Potassium
277mg
(8%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
153IU
(3%)
Vitamin C
10mg
(11%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings (Makes 1 loaf)
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 404mg | 17% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
69 reviews
Excellent
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