The Best Zucchini Bread
User Reviews
4.9
The Best Zucchini Bread
Description
The recipe combines dry ingredients—flour, sugar, baking soda, cinnamon, and salt—with eggs, grated zucchini, vegetable oil, and vanilla extract. Walnuts are folded in last for added crunch. Grating the zucchini with the larger side of the grater and retaining its moisture ensures the bread remains tender and moist after baking. The batter goes into two 8x4-inch loaf pans and bakes for 50-60 minutes until a toothpick inserted in the center comes out clean.
The finished zucchini bread has a soft crumb with a mild spice note from cinnamon and the nuttiness of walnuts. It cools slightly in the pans before transferring to a rack for complete cooling, allowing it to hold its shape well for slicing.
Storing the bread at room temperature keeps it fresh for a couple of days due to its moisture content. Longer storage is recommended in the refrigerator or freezer, where it can be wrapped tightly and kept for months.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large egg
- 2 cups zucchini about 2 small, grated
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups walnuts or pecans, chopped
Instructions
- Preheat the oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.
- In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
- In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
- Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
- Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Notes
- Use 8x4-inch loaf pans for best baking results; 9x5-inch pans may alter baking time and texture.
- Grate zucchini using the larger side of a box grater, no need to peel unless skin is very thick.
- For large garden zucchini, remove seeds if excessive before grating.
- Do not squeeze grated zucchini; the moisture contributes to the bread’s texture.
- Store at room temperature up to 2 days or refrigerate/freeze for longer storage (freeze wrapped tightly up to 1 year).
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208 | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 197mg | 8% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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