Name: zucchini bread recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 0.5 tsp salt; 1.5 cups granulated sugar; 2 large eggs; 1 cup vegetable oil; 2 tsp vanilla extract; 3 cups grated zucchini

What is a zucchini Bread Recipe? Is Grandma Rose’s zucchini bread a legend? Think banana bread, but kicked up a notch with subtle sweetness and texture that’s just right. It’s moist, it’ is tender, and it’s got that little something special that keeps everyone coming back. for seconds… and thirds. Is there anything that disappears in my house faster than I can say “seconds, please!”? This recipe is a keeper. Pass it down for generations, because I plan to!

What is Zucchini bread?

What is zucchini bread? It’s basically a quick bread, like muffins or banana bread. But with shredded zucchini. How do you mix ingredients into a batter? What is a good way to sneak veggies into your dessert? What is the best thing about honey? What’s a spiced, slightly sweet loaf that’s perfect for breakfast, brunch, or an afternoon. What is the best part about this recipe? It’s so easy to make. What is a great way to use up zucchini from your garden? What is it like to drown in zucchini I swear, every summer, it’s a race to find the best zucchini recipes.

Why I love this recipe?

Where do I start? What I love about this zucchini bread is the perfect balance of flavors. Is it too sweet? Is it like a cozy hug in bread form? This loaf is incredibly moist and tender, thanks to the zucchini. Is it true that every bite is a slice of heaven?

What are some of the best recipes you’ve ever made? Even if you’re a baking newbie, you can nail this. Plus, it’s super budget-friendly! Can you grow your own Zucchini? What are some pantry staples that you already have on hand?

What is the versatility? Can you eat it plain, slathered with butter, or toasted with cream cheese? Is it good for breakfast, snack or dessert? I’ve been known to crumble it over yogurt for a sweet treat. Compare this recipe to a store-bought version. This one has all the flavor and none of the preservatives. Plus, you’re making it with love. How can I make zucchini bread? No matter what zucchini size you’re working with, it always works.

How do you make Zucchini bread?

Quick Overview

How do I make zucchini bread? What is the best way to mix wet and dry ingredients, combine them, stir in the zucchini, and serve. What is the best part? No fancy equipment. Just a couple of bowls, whisk, and loaf pan and you’re good to go. I promise, even if you can’t bake, you will make this.

Ingredients

For the Zucchini Bread:

3 cups all-purpose flour: I always use unbleached for a slightly nuttier flavor.
1 teaspoon baking soda: Make sure it’s fresh! Old baking powder can affect the rise.
What is the best cinnamon flavor you’ve ever had?
1/2 teaspoon ground nutmeg: A little goes a long way – adds depth and warmth.
1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 3/4 cups granulated sugar: You can reduce this slightly if you prefer a less sweet bread.
3/4 cup vegetable oil: Adds moisture and keeps the bread tender.
3 large eggs: Adds richness and structure.
1 teaspoon vanilla extract: Adds a touch of sweetness.
2 cups grated zucchini: Don’t peel it! The skin adds color and nutrients.
1 cup chopped walnuts or pecans (optional): Adds texture and nutty flavor.

For the Glaze:

2 cups powdered sugar: Sift it for a smoother glaze.
1/4 cup milk: Add more or less to reach your desired consistency. I’ve even used almond milk with great results.
1/2 teaspoon vanilla extract: Enhances the glaze flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I’ve used parchment paper with great success. Make sure the oven is fully preheated before baking for even cooking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Whisking ensures everything is evenly distributed. This helps the bread rise properly and prevents pockets of baking soda.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined. Set aside. Make sure the eggs are at room temperature for better emulsification. How do I make a smoother batter?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do I not overmix? Overmixing develops the gluten in the flour, which can result in a tough bread. A few streaks of flour are okay.

Step 5: Add Zucchini and Nuts

Stir in the grated zucchini and nuts (if using). Make sure the zucchini is evenly distributed throughout the batter. If your zucchini is particularly watery, you can squeeze out some of the excess moisture with a paper towel before adding it to the batter. This prevents the bread from becoming soggy.

Step 6: Pour into Pan

How do you spread the batter into a loaf pan? This ensures even baking and prevents bread from being taller on one side.

Step 7: Bake

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 50 minutes. If the top of the bread is browning too quickly, you can tent it with foil.

Step 8: Cool & Glaze

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the bread is completely cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour the glaze over the bread and let it set before slicing and serving. If you’re short on time, you can skip the glaze altogether. The bread is delicious on its own!

Step 9: Slice & Serve

Slice the bread with a serrated knife for clean, even slices. Serve at room temperature or slightly warm. This zucchini bread is delicious on its own, but it’s also great with a pat of butter, a dollop of cream cheese, or a scoop of vanilla ice cream.

What should I serve it with?

What are some of the best zucchini bread recipes?

For Breakfast: Pair a slice with a hot cup of coffee or tea for a cozy and satisfying start to your day. I love toasting a slice and spreading it with a little butter or cream cheese.

For Brunch:Serve slices with fruit salad, yogurt parfaits, and scrambled eggs for a complete and elegant meal. Arrange the slices on a platter with some fresh berries and sprigs of mint for an elegant presentation.

As Dessert:What are some good ways to enjoy a slice of ice cream after dinner? Drizzle with chocolate sauce or caramel for an extra special treat. My family loves this dessert!

For Cozy Snacks:What are some good ways to enjoy a slice of chocolate with ice cream? I like to keep a loaf of bread on hand for those late night cravings.

Top Tips for Perfecting Your Zucchini Bread

Over the years, I’ve learned a few tricks that will help you make the perfect zucchini bread every time:

Zucchini Prep: Don’t peel the zucchini! The skin adds color, nutrients, and texture. If your zucchini is particularly large or has tough skin, you can peel it. But for most zucchini, the skin is perfectly fine to eat. Also, if your zucchini is very watery, squeeze out the excess moisture with a paper towel before adding it to the batter. This will prevent the bread from becoming soggy.

Mixing Advice: Be careful not to overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough bread. Mix until just combined, and a few streaks of flour are okay. I always use a whisk for the dry ingredients and then gently fold in the wet ingredients with a spatula.

Swirl Customization: If you want to get fancy, you can create a swirl effect on top of the bread by drizzling a thin layer of glaze or a different batter (like chocolate or pumpkin) over the top and then swirling it with a knife or skewer. This not only looks beautiful but also adds an extra layer of flavor.

Ingredient Swaps: You can easily customize this recipe to suit your taste preferences. For example, you can substitute whole wheat flour for some of the all-purpose flour for a healthier bread. You can also add chocolate chips, dried cranberries, or other nuts to the batter. I’ve even added a pinch of cardamom for a more exotic flavor.

Baking Tips: The baking time may vary depending on your oven. Start checking for doneness around 50 minutes. If the top of the bread is browning too quickly, you can tent it with foil. A wooden skewer inserted into the center should come out clean when the bread is done.

Glaze Variations: You can easily customize the glaze to suit your taste preferences. For example, you can add a pinch of cinnamon or nutmeg to the glaze for a warmer flavor. You can also use lemon juice instead of milk for a tangy glaze. I’ve even made a chocolate glaze by adding a tablespoon of cocoa powder to the powdered sugar.

Storing and Reheating Tips

This zucchini bread is delicious fresh, but it also stores well for several days. Here are some tips for storing and reheating:

Room Temperature: Store the bread at room temperature in an airtight container for up to 3 days. This will keep it moist and fresh. I like to wrap it in plastic wrap first and then place it in a container.

Refrigerator Storage: Store the bread in the refrigerator in an airtight container for up to a week. This will help it last longer. However, the bread may become slightly drier in the refrigerator, so I recommend wrapping it tightly in plastic wrap before storing it.

Freezer Instructions: Freeze the bread for up to 2 months. Wrap the bread tightly in plastic wrap and then place it in a freezer bag. Thaw the bread overnight in the refrigerator before serving. You can also slice the bread before freezing it for easy portioning.

Glaze Timing Advice: If you plan to store the bread, it’s best to glaze it just before serving. This will prevent the glaze from becoming sticky or melting during storage.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend. I’ve had great results with a 1:1 replacement. Keep an eye on the texture though, gluten-free flours can sometimes be a bit drier, so you might need to add an extra tablespoon or two of milk.

Do I need to peel the zucchini?

Nope, no need to peel it! The skin is perfectly edible and adds a nice color and extra nutrients to the bread. Plus, it saves you time! Just make sure to wash the zucchini well before grating it.

Can I make this as muffins instead?

Definitely! Just adjust the baking time. Fill muffin tins about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them – muffins bake much faster than a loaf.

How can I adjust the sweetness level?

If you prefer a less sweet bread, you can reduce the sugar by 1/4 cup. You can also substitute some of the granulated sugar with a natural sweetener like honey or maple syrup. Just be aware that this may slightly alter the texture and moisture of the bread.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the bread with powdered sugar or leave it plain. You could also spread it with cream cheese frosting or a simple buttercream. Or, get creative and top it with chopped nuts or sprinkles!

Final Thoughts

This zucchini Bread Recipe is more than just a recipe; it’s a little piece of my family history. It’s the smell that filled Grandma Rose’s kitchen every summer, the taste that brought smiles to our faces, and the memory that I cherish most. I truly hope you’ll give this recipe a try and experience the joy of baking (and eating!) this delicious bread. If you love this, you HAVE to try Grandma’s apple cake, too! Happy baking! I can’t wait to hear how yours turns out! Share your creations in the comments below and let me know if you’ve put your own spin on this recipe. I love to see your baking!