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Best Zucchini Bread Recipe

Best Zucchini Bread Recipe
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★★★★★

4.9 from 22 reviews

This Best Zucchini Bread recipe delivers a moist, tender loaf packed with freshly grated zucchini, warm cinnamon, and crunchy walnuts. Perfect for breakfast, snack, or dessert, this bread is easy to prepare and bakes into two flavorful loaves with a soft crumb and delightful texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt

Wet Ingredients

  • 2 cups grated zucchini (about 2 small zucchinis)
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 1 ½ cups chopped walnuts (or pecans)

Instructions

  1. Preheat the oven and prepare pans: Preheat your oven to 350˚F (175˚C). Grease two 8×4-inch loaf pans thoroughly or line them with parchment paper to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. This ensures the leavening agents and spices are evenly distributed throughout the batter.
  3. Mix wet ingredients and zucchini: In a large bowl, add the grated zucchini, vegetable oil, large eggs, and vanilla extract. Whisk or stir well until all wet ingredients are fully combined, providing a smooth batter base.
  4. Fold in dry ingredients and nuts: Gradually add the dry ingredient mixture and the chopped walnuts to the wet zucchini mixture. Gently fold the ingredients together using a spatula until just combined—do not overmix or the bread may become dense.
  5. Divide and bake: Evenly divide the batter between the two prepared loaf pans. Place them in the oven and bake for 50-60 minutes. After 30 minutes, optionally cover the loaves loosely with aluminum foil to prevent the tops from over-browning.
  6. Cool the bread: Once baked, remove the loaves from the oven and let them cool in their pans for 15 minutes. Then carefully transfer the bread to a wire rack to cool completely before slicing to maintain moist texture.

Notes

  • Use fresh zucchini and grate it finely for the best texture.
  • If you prefer a nut-free version, simply omit the walnuts or replace them with chocolate chips or dried fruit.
  • Covering the bread with foil mid-bake helps avoid overly dark tops without affecting baking time.
  • Store zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.

Nutrition

Keywords: zucchini bread, moist zucchini cake, cinnamon bread, nutty quick bread, homemade zucchini loaf

Find it online: https://platedbyemma.com/best-zucchini-bread-recipe/