This easy zucchini bread recipe is the best bread I have made, capturing the moistness and flavor I remember from my mom’s baking.

I still remember my mom’s zucchini bread; it was my favorite and always made me smile. This bread always brought comfort and joy. I love this bread because it’s moist and flavorful, and it reminds me of home.

So, I got inspired by my mom to create this Easy Zucchini Bread recipe. It’s simple and delicious, and I use ingredients like flour, sugar, and freshly grated zucchini. You can add nuts or chocolate chips for extra texture and flavor, and the result is just wow!

Zucchini bread is versatile, which means it can pair with various foods. It works perfectly with a cup of coffee for breakfast or as a snack, and it’s also great with a dollop of cream cheese for a sweet treat. I am sure you will love this bread as much as I do, and it will become a favorite in your home too.

Is Zucchini Bread Healthy?

Zucchini bread can be a healthier option compared to many other types of sweet bread or cakes, but its health depends on the ingredients and portion size. Here’s a quick breakdown:

1. Nutrients: Zucchini adds vitamins and minerals, including vitamin C and potassium, to the bread. It also contributes to moisture without adding extra fat.
2. Sugar and Fat: Traditional recipes can be high in sugar and fat. Using less sugar, whole grain flour, or healthier fats can make it a better choice.
3. Fiber: Whole grains or added ingredients like nuts and seeds can increase the fiber content, which is beneficial for digestion.
4. Portion Size: Like any baked good, it’s best enjoyed in moderation. Even healthier versions can be calorie-dense.

Overall, zucchini bread can be a part of a balanced diet if made with healthier ingredients and enjoyed in reasonable portions.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1/2 cup chopped walnuts (optional)

Instructions

Step 1:

Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray to ensure easy removal of the bread after baking.

Step 2:

In a medium-sized mixing bowl, combine the all-purpose flour, salt, baking soda, baking powder, ground cinnamon, and ground nutmeg. Whisk these ingredients together until they are well blended.

Step 3:

In a separate large mixing bowl, beat the sugar, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and creamy. This can be done by hand with a whisk or using an electric mixer at medium speed.

Step 4:

Gently fold the grated zucchini into the wet mixture. Ensure that the zucchini is evenly distributed throughout the batter. The moisture from the zucchini helps keep the bread moist and flavorful.

Step 5:

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter, as this can result in denser bread. The goal is to mix until no streaks of flour remain.

Step 6:

If you like a bit of crunch in your zucchini bread, fold in the chopped walnuts at this stage. This step is optional, but it adds a nice texture and nutty flavor to the bread.

Step 7:

Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles and to level the batter.

Step 8:

Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check the bread for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the bread is done.

Step 9:

Once baked, remove the loaf pan from the oven and allow the bread to cool in the pan for about 10 minutes. This makes it easier to remove the bread without it falling apart. After 10 minutes, transfer the bread to a wire rack to cool completely.

Step 10:

Slice and serve your zucchini bread warm or at room temperature.

Notes

If your zucchini is very watery, pat it dry with a paper towel or squeeze it gently to remove excess moisture. This helps prevent the bread from becoming too dense or soggy.

Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to dense, tough bread.

For added texture and flavor, fold in chopped nuts, chocolate chips, or dried fruit. Walnuts, pecans, or raisins are great options.

Use a toothpick to check if the bread is done. Insert it into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is ready.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.

What to serve with Zucchini Bread

For me, the best way to enjoy zucchini bread is with a cup of hot coffee or tea. The warmth of the drink perfectly complements the flavors of the bread. Also, spreading a bit of butter on a warm slice adds a rich, creamy texture.

You can try pairing it with cream cheese, adding a tangy contrast, or enjoy it with fresh fruit for a light and refreshing snack. Additionally, spreading honey or jam on top brings an extra touch of sweetness, and serving it with Greek yogurt offers a creamy, protein-packed option. For a delightful dessert, pair zucchini bread with a scoop of vanilla ice cream.

How to store

To keep zucchini bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. You can keep it at room temperature for up to 3 days. If you want to store it longer, put it in the refrigerator. Make sure it’s wrapped well to prevent it from drying out. In the fridge, it will stay good for up to a week.

FAQ

Can I use yellow squash instead of zucchini?

Yes, you can use yellow squash in place of zucchini. The taste and texture will be similar.

Can I make zucchini bread without eggs?

Yes, you can use egg substitutes like applesauce, mashed bananas, or commercial egg replacers to make zucchini bread without eggs.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, it may result in denser bread.

How can I make zucchini bread gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour to make zucchini bread gluten-free.

How do I know when the zucchini bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done.

Can I add chocolate chips or nuts to the bread?

Yes, you can add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture.

Can I freeze zucchini bread?

Yes, you can freeze zucchini bread. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw before serving.

Easy Zucchini Bread

Recipe by Wasian CookeryCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

1

loaf

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

This easy zucchini bread recipe is the best bread I have made, capturing the moistness and flavor I remember from my mom’s baking.

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 cup sugar

• 1/2 cup vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup grated zucchini

• 1/2 cup chopped walnuts (optional)

Directions

• Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray to ensure easy removal of the bread after baking.
• In a medium-sized mixing bowl, combine the all-purpose flour, salt, baking soda, baking powder, ground cinnamon, and ground nutmeg. Whisk these ingredients together until they are well blended.
• In a separate large mixing bowl, beat the sugar, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and creamy. This can be done by hand with a whisk or using an electric mixer at medium speed.
• Gently fold the grated zucchini into the wet mixture. Ensure that the zucchini is evenly distributed throughout the batter. The moisture from the zucchini helps keep the bread moist and flavorful.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter, as this can result in denser bread. The goal is to mix until no streaks of flour remain.
• If you like a bit of crunch in your zucchini bread, fold in the chopped walnuts at this stage. This step is optional, but it adds a nice texture and nutty flavor to the bread.
• Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles and to level the batter.
• Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check the bread for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the bread is done.
• Once baked, remove the loaf pan from the oven and allow the bread to cool in the pan for about 10 minutes. This makes it easier to remove the bread without it falling apart. After 10 minutes, transfer the bread to a wire rack to cool completely.
• Slice and serve your zucchini bread warm or at room temperature.

Notes

• If your zucchini is very watery, pat it dry with a paper towel or squeeze it gently to remove excess moisture. This helps prevent the bread from becoming too dense or soggy.