4.6 from 69 votes
Our Favorite Zucchini Bread Recipe
Our Favorite Zucchini Bread is a moist, spiced quick bread featuring shredded zucchini squeezed dry to remove excess moisture, combined with cinnamon and chopped walnuts. The batter is sweetened with brown sugar and flavored with vanilla, producing a tender crumb with a subtle spice. Sprinkling granulated sugar on top before baking forms a lightly crunchy crust. This loaf is suitable for breakfast, snack, or dessert and can be adapted in various ways including muffins or different nuts.
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings:
12
servings (Makes 1 loaf)
Calories:
276 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings (Makes 1 loaf)
Amount Per Serving
Calories 276
% 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.