The Best Zucchini Loaf
This zucchini loaf is the best with a super moist texture, soft, tender crumb and warm cinnamon flavor. It’s an easy quick bread recipe that is a must-try and it will disappear fast!
During the summer, when zucchini is at its prime, this zucchini loaf is the best to make with your squash haul! Just like this strawberry bread and peaches and walnuts quick bread, summer just doesn’t get better than baked goods that showcase the bounty!
While I love banana bread year round, when zucchini season rolls around, this zucchini bread recipe is perfect. It is extra moist from the shredded zucchini and has a warm, sweet taste from the cinnamon.
Like most quick bread recipes, it’s simple to prepare, plus it gets bonus points for adding additional veggies into your snacks!
Table of Contents
Recipe Ingredients to Make Zucchini Bread
- Zucchini: The star of the loaf! It makes this quick bread moist and delicious.
- All-purpose flour: Avoid overpacking it when measuring by using the spoon and level method.
- Vegetable oil: This adds moisture to the bread. Canola oil is a good substitute.
- Granulated sugar: White sugar or cane sugar is best to use. I have not tested this with brown sugar.
- Baking staples: Eggs, baking powder and baking soda for lift, rise and binding.
- Cinnamon, salt and vanilla extract: Enhances the taste of the zucchini loaf and adds a warm taste.
How to Make Zucchini Loaf
Wet ingredients: In a medium bowl, beat the eggs until light and fluffy. Add the oil and sugar and beat again. Stir in the shredded zucchini and vanilla then combine everything together.
Dry ingredients: In another medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
Combine wet and dry ingredients: Add the dry ingredients into the zucchini mix and stir the quick bread batter until just combined.
Bake: Pour the batter into the prepared 9-inch loaf pan and bake at 350°F for approximately 50-60 minutes or until a toothpick comes out clean. Cool loaf in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing. Enjoy!
Why You’ll Love This Zucchini Loaf
- Super moist: Zucchini contains a lot of moisture which keeps baked goods moist even on day two or three!
- Easy to make: A quick prep time and this loaf is mostly hands off while it bakes in the oven.
- Flavorful: Zucchini adds a subtle sweet taste to the quick bread while cinnamon adds warm flavor.
- Freezes well: This classic zucchini bread recipe makes one loaf or double it for two! You can also bake it in mini loaf pans to freeze for later.
Substitutions and Variations
Add up to 1 cup of add-ins in the homemade zucchini bread, whether you use one or a combination of a few! Try some of these variations to make the best zucchini loaf.
- Nuts: Chopped walnuts or pecans, toasted or not.
- Dried fruit: Dried raisins, cranberries, dried cherries or even golden raisins.
- Chocolate chips: Semi-sweet chocolate chips or even dark chocolate chips. If you use milk chocolate chips, you may want to use less sugar.
- Other squash: Any summer squash works in this recipe! Other than classic green-skinned zucchini, try yellow squash, yellow zucchini or striped zucchini.
- Zest: Try some orange zest or lemon zest for lemon zucchini bread!
- Warm spices: You can also add in nutmeg in addition to the cinnamon.
Prepping Zucchini For Bread
It’s easy to prepare zucchini for bread. Most recipes call for shredded or grated zucchini and all you need is a cheese grater, also called a box grater! Do not try to use zucchini that is diced or chopped though, it will not work in this loaf.
To start, position your box grater over a bowl or plate. Slice the ends off your zucchini, then using the side with the largest holes, run the zucchini in a downward motion across the grater until it is shredded and you have 1 cup. Do not squeeze the zucchini or pack it into the measuring cup.
You can also use the grating attachment on your food processor.
Tips for the Best Zucchini Loaf
- Bring ingredients to room temperature: This includes both the egg and the zucchini! If you have stored your zucchini in the fridge, bring it to room temperature to give your bread a better rise.
- Easy removal: For easier removal of the bread, line the loaf pan with parchment paper.
- Don’t over mix ingredients: After you combine your wet and dry ingredients, stir only until combined. Overmixing leads to dense quick breads.
- All ovens bake differently: So check your bread early if necessary.
- Avoid over baking your loaf: Bake until a toothpick inserted into the center comes out clean.
- Serving: While this zucchini loaf is perfectly sliced and served on its own, adding a spread of honey or butter really makes it outstanding! You could even dust it with powdered sugar and call it dessert.
Storing and Freezing Your Zucchini Loaf
- Storing: Store your zucchini loaf in an airtight container away from direct sunlight for 2- 4 days. You can also wrap it in plastic wrap or foil.
- Freezing: Quick breads are great for freezing! Cool your zucchini loaf completely. Freeze it whole or in slices. Wrap in plastic wrap then aluminum foil to prevent freeze burn. Store in freezer bags for up to 3 months. Thaw wrapped in the refrigerator and enjoy.
FAQs
What size of zucchini is best to use for a zucchini loaf?
I would advise using smaller to medium zucchini. Larger zucchini will need to have its seeds removed and possibly need to be peeled as the skin is thicker. So avoid those baseball bat sized zucchinis as best as possible!
Do I need to peel zucchini before using it in bread?
No, there is no need to peel zucchini before adding it to the loaf. Zucchini has a thin skin, so not peeling it does not change the texture or taste. Shredded zucchini mysteriously vanishes in baked goods but you may see a fleck or two of green, which honestly I like!
Should I squeeze the moisture from the zucchini or dry it before using?
Not necessary! The natural excess moisture in zucchini is what helps the bread stay moist for days.
Can I double the recipe?
Yes and if you have an abundance of zucchini, I encourage you to do so! This best zucchini bread recipe freezes beautifully or gift one loaf to a friend.
More Quick Bread Recipes to Try
The Best Zucchini Loaf
Ingredients
- 2 large Eggs
- ½ cup Vegetable oil
- 1 cup Granulated sugar
- 1 cup Zucchini – grated with peel
- 1 teaspoon Vanilla extract
- 2 cups all purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon salt
- 1 teaspoon Cinnamon
Instructions
- Pre-heat the oven to 350F (180C). Grease and flour a 9 inch loaf pan.
- In a medium bowl beat the eggs until light and fluffy. Add the oil and sugar and beat again. Stir in the zucchini and vanilla and combine everything together.
- In another medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the zucchini mix and stir just until combined.
- Pour the batter into the prepared loaf pan and bake approximately 50-60 minutes or until a toothpick comes out clean. Let the loaf cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. Cut and serve. Enjoy!