Our Favorite Zucchini Bread Recipe
User Reviews
4.6
Our Favorite Zucchini Bread Recipe
Description
This zucchini bread recipe calls for shredding and thoroughly draining zucchini to ensure the bread has proper texture and does not become soggy. The dry ingredients include flour, ground cinnamon, baking powder and soda, and salt, while the wet mixture blends brown sugar, vegetable oil, eggs, and vanilla. The drained zucchini and chopped walnuts are folded in gently to maintain the batter's lightness. Sprinkling granulated sugar on top provides a delicate crispness to the crust after baking.
The bread is baked in a greased and parchment-lined 9x5-inch loaf pan at a moderate temperature until a toothpick reveals moist crumbs but no raw batter. The resulting bread is tender and spiced with the nuttiness of walnuts complementing the zucchini’s subtle sweetness. Texture balance is key, with shredding and draining the zucchini critical for success.
This bread can be served plain or dressed up with cream cheese frosting for dessert. Leftovers keep well wrapped at room temperature for several days, and the bread freezes well for longer storage. Mix-ins like chocolate chips or dried fruit can be added to the batter to vary flavor and texture. For convenience or portion control, the batter can also be baked as muffins or mini muffins with adjusted baking times.
Ingredients
- 1½ pound zucchini about 2 large zucchini, shredded
- 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 egg beaten lightly, large
- 1 teaspoon vanilla extract
- ¾ cup walnuts coarsely chopped
- 1 tablespoon granulated sugar for sprinkling
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
- Drain shredded zucchini thoroughly by twisting in a clean dish towel and squeezing out excess water.
- Walnuts can be substituted with other nuts such as pecans or cashews, or omitted entirely.
- Consider mix-ins like chocolate chips, raisins, or dried cranberries to add variety.
- Use a 9x5-inch loaf pan for standard loaves, or bake as muffins by filling paper-lined muffin tins about ¾ full; adjust baking time accordingly.
- Wrap cooled bread tightly for storage at room temperature up to 5 days, or freeze wrapped in plastic and foil for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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