Zucchini Bread
This classic American zucchini bread recipe yields two moist, flavorful loaves featuring cinnamon and crunchy nuts. It’s a crowd-pleaser ideal for breakfast, snack, or dessert and emphasizes simple, accessible ingredients. With moderate prep time and a single baking step, it’s approachable for both novice and seasoned bakers.
Equipment
- 1 Box Grater
- 2 Mixing Bowls
- 2 Loaf Pans (8×4 inches)
- 1 Whisk
- 1 Wire Cooling Rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups shredded zucchini approximately 2 small zucchinis
- ¾ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 ½ cups chopped walnuts or pecans
Instructions
- Prepare Oven and Pans: Start by preheating your oven to 350°F (175°C). Lightly grease two 8×4-inch loaf pans or line them with parchment paper to prevent sticking and ensure easy removal after baking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. This ensures the dry ingredients are evenly mixed and the leavening agents are well distributed.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs until smooth. Add the shredded zucchini, vegetable oil, and vanilla extract. Stir thoroughly until all the wet ingredients are fully combined, creating a uniform mixture.
- Incorporate Dry Mixture and Nuts: Gently fold the dry ingredient mixture into the wet ingredients. Add the chopped nuts at this stage. Stir just enough to combine—avoid overmixing to keep the bread tender and moist.
- Divide Batter and Bake: Evenly pour the batter into the prepared loaf pans, smoothing the tops gently. Place the pans in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, the bread is ready.
- Cool the Loaves: Allow the bread to cool in the pans for about 5 minutes. Then carefully transfer the loaves to a wire rack to cool completely. This prevents sogginess and helps maintain a nice crust.
Notes
- For best results, use 8×4-inch loaf pans. Larger pans will yield thinner loaves that bake unevenly.
- When shredding zucchini, use the larger side of a box grater. Peeling is optional unless the skin is thick or tough.
- If your zucchini is very large, scoop out some of the seeds to avoid excess moisture that could affect baking.
- Do not press or squeeze the shredded zucchini dry; the moisture is necessary to keep the bread moist and tender.
- Store the zucchini bread at room temperature for up to 2 days. For longer storage, refrigerate or freeze the loaves.
- To freeze, wrap cooled bread tightly in plastic wrap and place in an airtight freezer bag. It can be frozen for up to a year.
