Perfect Zucchini Bread: Moist, Flavorful, and Simple
A beginner-friendly recipe that turns shredded squash into a tender spiced summer treat.
Zucchini bread stands as one of the best ways to celebrate summer’s bounty. Transforming simple shredded zucchini into a moist, tender, cinnamon-kissed quick bread, this recipe strikes the ideal balance between wholesome and sweet. Whether you serve it for breakfast, a snack, or dessert, this homemade classic has a richness and subtlety that makes it nearly impossible to stop at one slice.
Table of Contents
- Why Zucchini Bread?
- Ingredients & Substitutions
- Step-by-Step Instructions
- Tips for Zucchini Bread Success
- Delicious Variations
- Frequently Asked Questions (FAQs)
- Serving Suggestions
- Storage & Freezing Advice
Why Zucchini Bread?
Zucchini bread is the ultimate kitchen trick for using up summer squash in a way even picky eaters love. The flavor is subtly sweet and warmly spiced, the texture is moist with a faint, pleasant chew, and there’s no discernible zucchini taste—just homey comfort in every bite. Best of all, quick breads require no yeast or special skills, so they’re perfect for bakers of any level.
With its rustic good looks and crowd-pleasing cinnamon and vanilla notes, this bread deserves a spot in your recipe rotation all summer long.
Ingredients & Substitutions
Let’s break down what goes into classic zucchini bread and the purpose of each ingredient. This basic list offers ideal results, but substitutions make it easy to tailor the loaf to your tastes or pantry.
| Ingredient | Amount | Purpose & Tips |
|---|---|---|
| All-Purpose Flour | 1 3/4 cups | Forms tender structure; can replace 1/2 cup with whole wheat flour for nuttier flavor |
| Baking Powder & Baking Soda | 3/4 tsp each | Leaveners for lift and a soft crumb |
| Kosher Salt | 1/2 tsp | Enhances sweetness and balances flavor |
| Ground Cinnamon | 1 tsp | Provides hallmark warm spice note |
| Chocolate Chips (optional) | 3/4 cup | Choose dark or semi-sweet; lends pockets of richness |
| Eggs | 2 large | Bind and help the loaf rise |
| Vegetable Oil | 1/3 cup | Keeps bread moist; can use canola or melted coconut oil |
| Light Brown Sugar | 1/2 cup | Adds caramel notes and moisture |
| Granulated Sugar | 2/3 cup | Classic sweetness |
| Vanilla Extract | 2 tsp | Rounds out the flavor |
| Zucchini, grated & packed | 1 1/2 cups | No need to peel; provides moisture, texture, and nutrition |
| Coarse Sugar | 2 tbsp | Creates a crunchy, sparkling crust |
| Butter or Cooking Spray | For pan | Prevents sticking in baking |
Possible Add-ins & Substitutions:
- Swap chocolate chips for 3/4 cup toasted, chopped walnuts for a more wholesome, crunchy loaf.
- Replace up to half the flour with whole wheat flour to boost fiber and flavor.
- Omit chocolate chips entirely for a simpler, purely spiced bread.
Step-by-Step Instructions: Easy Zucchini Bread
- Prepare Pan & Oven: Preheat oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with butter or nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Stir in chocolate chips, if using.
- Mix Wet Ingredients: In another bowl, whisk eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until well combined. Fold in the grated zucchini.
- Combine: Pour wet ingredients into dry. Gently mix until evenly incorporated; do not overmix (a few lumps are fine).
- Pan & Topping: Transfer batter into prepared loaf pan. Smooth top and sprinkle with coarse sugar for a crunchy finish.
- Bake: Place in the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool: Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tip: Do not skip the cooling step—this ensures the bread slices cleanly and maintains its moist crumb.
Tips for Zucchini Bread Success
- No peeling necessary: Zucchini skins are thin and melt into the bread without affecting taste or texture.
- Grating: Use a box grater (largest or second-largest holes) for best texture. Food processors work too but require extra cleaning.
- Don’t overmix: Stir till just blended. Overmixing makes the bread tough and dense.
- Sugar crust: The final coarse sugar topping caramelizes into a sweet, glittering crust as the bread bakes.
- Check doneness: Look for a few moist crumbs on the tester. Overbaking dries out the loaf.
- Let cool: Letting the bread cool prevents it from falling apart when sliced and maintains moistness.
Delicious Variations & Customizations
- Nuts: Substitute chocolate chips with walnuts or pecans for a hearty, crunchy bite.
- Chocolate: For extra decadence, add both chocolate chips and cocoa powder for a double-chocolate version.
- Citrus Zest: Stir in the zest of an orange or lemon for a fresh, tangy lift.
- Spices: Add a pinch of nutmeg, ginger, or allspice to deepen the spice profile.
- Gluten-Free: Use a cup-for-cup gluten-free baking blend in place of all-purpose flour.
What others are reading
Frequently Asked Questions (FAQs)
Q: Does zucchini bread taste like zucchini?
A: No. The sweet, warmly spiced taste masks any squash flavor. Most eaters won’t even guess zucchini is a key ingredient!
Q: Can you add nuts to zucchini bread?
A: Absolutely. Swap the chocolate chips for chopped, toasted walnuts or pecans for added crunch and a nutty twist.
Q: Do you peel the zucchini?
A: No, peeling isn’t necessary. Zucchini skin is soft, blends in seamlessly, and adds color. Peel only if you want to ”hide” it from picky eaters.
Q: Should you drain the grated zucchini?
A: Usually not. Most recipes account for the moisture in fresh zucchini. If your squash seems exceptionally watery, squeeze out extra liquid with a clean towel, but don’t dry it out completely.
Q: How do I grate zucchini quickly?
A: Use a box grater with large holes or a food processor fitted with a grating attachment. Spiralizers can also work, but break up long shreds so they mix in evenly.
Q: Can I make zucchini bread ahead of time?
A: Yes. It keeps well for several days at room temperature, or up to a week refrigerated. The flavor actually improves as it rests.
Serving Suggestions
Fresh zucchini bread is best served slightly warm or at room temperature. Here are favorite ways to enjoy each slice:
- Spread with salted butter while warm.
- Top with cream cheese or a swipe of nut butter for extra richness.
- Pair with coffee or tea for an easy breakfast or snack.
- Add a dollop of whipped cream or a light glaze for dessert.
- Pack into lunchboxes for a nut-free treat (if made without nuts).
Storage & Freezing Advice
- Short-term: Store cooled bread covered at room temperature for 3–4 days.
- Refrigerate: For up to a week in an airtight container. Briefly warm in the microwave or toaster for best texture.
- Freeze:
- Wrap entire loaf or individual slices tightly in plastic wrap, then foil, and freeze up to 3 months.
- Thaw overnight in the refrigerator or for a couple of hours at room temperature.
- Reheat slices in toaster or oven for that ”just-baked” taste.
Nutritional Benefits of Zucchini Bread
Zucchini offers a nutritious boost to this recipe. It’s high in vitamin C, potassium, and fiber while being low in calories. Incorporating this summer squash into your baking means you’re sneaking extra veggies into your diet—kids and adults alike rarely notice!
Expert Tip
Recipe developed under the direction of professional chef and food stylist Erin Merhar, who emphasizes the importance of not overmixing the batter and highlights zucchini bread as a perfect beginner’s baking project.
Troubleshooting Common Issues
- Dense or gummy texture: Likely due to overmixing or using too much liquid. Ensure you use the correct amount of zucchini and gently incorporate the ingredients.
- Dry bread: May result from overbaking. Check early, and remove bread when moist crumbs attach to the tester.
- Bread falls apart: Allow loaf to cool fully before slicing. Warm bread is delicate and may crumble.
Glossary
- Quick Bread: A type of bread leavened with baking powder/soda instead of yeast, resulting in a tender crumb and fast bake time.
- Coarse Sugar: Large-crystal sugar sprinkled on baked goods for a crunchy, decorative finish.
- Leavener: An ingredient (like baking soda or baking powder) that releases gas to make dough rise.
Frequently Asked Questions (FAQs)
Q: Why is my zucchini bread soggy?
A: Too much moisture could be the culprit. Avoid overpacking your zucchini, and drain excess water only if it’s especially watery after grating.
Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in two loaf pans. Baking time may need a slight adjustment.
Q: Can I use yellow squash in place of zucchini?
A: Absolutely. Yellow summer squash works just as well and won’t change the taste or moisture.
Bring summer’s harvest to your table with this versatile, easy-to-make zucchini bread—a surefire favorite for family and friends, anytime.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36821193/zucchini-bread-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a60861337/triple-chocolate-zucchini-bread-recipe/
- https://www.youtube.com/watch?v=ndyMK4rmlds
- https://www.thepioneerwoman.com/food-cooking/recipes/a78555/chocolate-chunk-zucchini-loaf/
- https://busymomshelper.com/pioneer-women-zucchini-bread-recipe/
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