What You’ll Love About This Recipe
You’ll love how easy and delicious this zucchini bread is, perfect for using up those garden zucchinis or satisfying a sweet craving.
- Simple Ingredients – Made with pantry staples, this recipe is straightforward and fuss-free.
- Moist and Flavorful – The zucchini keeps the bread tender, while warm spices add cozy, homemade charm.
- Versatile Treat – Enjoy it for breakfast, as a snack, or even dessert—it’s a crowd-pleaser every time!
Recipe
Zucchini bread is a moist and flavorful quick bread that’s perfect for using up garden zucchinis. This recipe yields a tender loaf with a hint of spice and sweetness, making it a delightful treat for breakfast or dessert.
Ingredients
- 3 cups grated zucchini (about 1-2 medium zucchinis)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix well.
- Stir the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer the loaves to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the grated zucchini before adding it to the batter for the best texture.
- Store zucchini bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Equipment
- Two 9×5-inch loaf pans
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Time
Prep time: 15 minutes
Cooking time: 50-60 minutes
Cuisine
American
Serving
Makes 2 loaves, 12 servings each
Nutrition
Zucchini bread is a delicious and nutritious treat that can be enjoyed as a snack or dessert. Here’s the nutritional breakdown per slice (based on a standard recipe):
| Calories | Fat | Carbs | Protein | Fiber | Sugar |
|---|---|---|---|---|---|
| 180 kcal | 8g | 25g | 3g | 1g | 15g |
What To Serve With It
I love serving my zucchini bread warm with a generous spread of butter or jam—it adds just the right touch of sweetness or richness. A steaming cup of coffee pairs perfectly with it, making it feel like a cozy treat. Let’s explore how these simple additions can take your zucchini bread to the next level.
Butter or Jam
When you pull a warm loaf of zucchini bread out of the oven, the hardest decision isn’t whether to slice it right away (you definitely should), but what to slather on top—butter, jam, or maybe both? I love butter for its creamy richness, melting into every nook of the bread. Jam adds a sweet, fruity contrast, especially if you’ve got a tart raspberry or tangy apricot. Sometimes, I can’t choose and go for both—why not? The combo is heavenly. Just remember, warm bread makes butter melt faster, so spread quick! Either way, you can’t go wrong.
Coffee Pairing
Sipping a hot cup of coffee while enjoying a slice of zucchini bread is one of life’s simple pleasures—the earthy, slightly sweet flavors of the bread pair perfectly with a rich, dark roast. I love how the coffee’s bitterness balances the bread’s subtle sweetness, creating a harmony that feels just right. For me, a medium or dark roast works best, as it’s bold enough to stand up to the bread’s texture without overpowering it. If I’m feeling fancy, I’ll add a splash of cream or a hint of cinnamon to my coffee, making the pairing even more indulgent. Trust me, it’s a match made in breakfast heaven.
