Super Simple Zucchini Bread Recipe
Zucchini bread is a delightful way to use up an abundance of zucchini, and this easy recipe ensures a moist, flavorful loaf every time. The recipe actually makes two smaller loaves, perfect for freezing or sharing. The blend of cinnamon and nutmeg adds a warm spice that perfectly complements the zucchini, while the optional addition of chocolate chips or pecans gives it a satisfying crunch and fun bits of extra flavor. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and foolproof!
Baked goods with zucchini are at the top of my summer favorite’s list. From Zucchini Oatmeal Cookies to Zucchini Brownies, and everything in between, we love a good zucchini bakery recipe, and what is better than zucchini bread?
I am keeping the recipe simple, with easy to find ingredients, so you can use up all your summer produce.
What you Need for Easy Zucchini Bread
This recipe is so simple, and requires ingredients you likely already have on hand. The delightful addition of cinnamon and nutmeg give it a little spice to warm up the flavor, and make for the coziest of baked goods.
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini (about 2 small zucchinis)
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts or pecans (optional)
How to Make Super Simple Zucchini Bread
- Preheat the Oven: Start by preheating your oven to 375°F Prepare two 8×4-inch loaf pans by greasing them lightly and dusting with flour, or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Stir well to ensure the spices are evenly distributed.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar and vegetable oil until well combined and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the Zucchini: Gently fold the grated zucchini into the wet mixture, ensuring it is evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense. If using nuts, gently fold them into the batter.
- Bake the Bread: Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool and Serve: Once done, let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!
Tips for the Perfect Zucchini Bread
- Shredding Zucchini: Simple grate your zucchini in your favorite way. The finer the grate, the less it shows in the bread. I find that the normal, larger side of a box grater is perfect to shred the zucchini. You do NOT need to peel the zucchini unless the skin is tough and very thick, however, you may want to scrape out the seeds if the zucchini got too large and it has a lot of seeds in it. I use a rotary grater, or attachment for my mixer, to make grating super quick and easy.
- Do Not Squeeze the Zucchini: The moisture from the zucchini is essential for a moist and tender loaf. Unlike some zucchini recipes, where you use the zucchini in baked goods, there’s no need to squeeze it dry after grating.
- Checking for Doneness: Insert a toothpick or a cake tester into the center of the loaf. If it comes out clean or with just a few crumbs clinging to it, your zucchini bread is done. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
- Loaf Pan Size Matters: Using the recommended 8×4-inch loaf pans is crucial for achieving the right texture and cooking time. Larger pans, like 9×5-inch, will result in a thinner loaf and may alter the baking time.
How to Store Zucchini Bread
- Room Temperature: Store your zucchini bread at room temperature for up to 2 days. Make sure to keep it in an airtight container to retain its moisture.
- Refrigeration: If you want to keep the bread for longer, store it in the refrigerator for up to a week.
- Freezing: Zucchini bread freezes exceptionally well. Once completely cooled, wrap it tightly in plastic wrap, then place it in a zip-top freezer bag. It can be frozen for up to a year. Thaw at room temperature or warm slices in the microwave for a quick treat.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a slightly denser texture and nuttier flavor.
2. Can I add other ingredients like chocolate chips?
Absolutely! Chocolate chips, dried cranberries, or raisins, walnuts, pumpkin seeds can all be added for extra flavor. Adjust the quantity to your taste.
3. Why is my zucchini bread dense?
Over-mixing the batter or using too much flour can lead to a dense loaf. Make sure to gently fold the ingredients until just combined and measure the flour correctly.
4. Can I make muffins with this recipe?
Yes, you can pour the batter into a muffin tin lined with paper liners. Bake at 350°F (175°C) for about 20-25 minutes or until a toothpick comes out clean.
Enjoy this super simple zucchini bread as a delicious snack, breakfast, or dessert! Its moist texture and rich flavor will surely make it a family favorite.
More Great Zucchini Recipes
- Chocolate Chip Zucchini Muffins
- Zucchini Cookies with Cream Cheese Frosting
- Zucchini Casserole
- Zucchini Chocolate Chip Muffins
- Beef Stuffed Zucchini Boats (Low Carb)
Super Simple Zucchini Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg or mace
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini about 2 small zucchinis
- 3/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 ½ cups chopped pecans or chocolate chips optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F. Prepare two 8x4-inch loaf pans, either grease them lightly and dust with flour, or line with parchment paper. You can also use foil baking pans, sprayed with non-stick spray.
- Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Stir well to ensure the spices are evenly distributed.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar and vegetable oil until well combined and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
- Add the Zucchini: Gently fold the grated zucchini into the mixture, ensuring it is evenly distributed.
- If using nuts or chocolate chips, gently fold them into the batter as well.
- Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool and Serve: Once done, let the loaves cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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