This easy zucchini bread is simple to make and only uses a few simple ingredients. With a few different variations, this will become your family’s favorite recipe, just like it is mine.
When it comes to zucchini, I’m always trying to create and test new recipes like carrot zucchini muffins because, in the summertime, zucchini is always in abundance and the only option my family has is to eat it when it’s small and tender or grate it for a family snack or dessert. I also like to freeze it so that I have it all winter long. When I wrote this recipe, there was still snow on the ground and zucchini hadn’t even been planted, but it’s a good time to thaw out a package from the freezer, so let’s get started with this delicious zucchini bread.
Table of Contents
Why we love this recipe
- Zucchini is great when you add it to baked goods; it keeps everything extra moist.
- The nice thing about zucchini is that it has no flavor, so you can add vegetables without anyone knowing.
- will keep for days; this recipe makes 2 loaves, so you can easily put one in the freezer for when you want zucchini bread at a later date.
- will keep for days; this recipe makes 2 loaves, so you can easily put one in the freezer for when you want zucchini bread at a later date.
- This recipe is great for making bread or turning it into a batch of muffins.
Ingredients you need for zucchini bread
This recipe uses only simple pantry ingredients, so it will only take 5 or 10 minutes to put together and then put in the oven.
- Vegetable oil instead of using butter I always use a neutral oil like vegetable oil or coconut oil, this will add to the moisture in this bread too.
- White sugar and brown sugar I like to use the combination of white and brown sugar in this recipe; the brown will give you some additional flavor as well as added color and will help keep it moist.
- Eggs I like to use large eggs
- Apple sauce I like the addition of apple sauce for additional moisture if you don’t have apple sauce you can add yogurt or sour cream.
- Vanilla extract additional flavor
- Cinnamon a warming spice like cinnamon is needed in this recipe you can always use an apple spice blend or a combination of warming spices is nice in this recipe.
- Baking powder and baking powder to leavening agents work together to create a fluffy, soft, and moist bread.
- Salt is needed since we are not using butter that is salted.
- all-purpose flour make sure that you are measuring the flower correctly (too much or too little will change the consistency)
- Shredder zucchini is a must-have ingredient, be sure to get one large or two small zucchini to make sure you have enough.
How to Shred Carrots and Zucchini
- Rinse and Dry: Use a vegetable peeler to peel the skin off of carrots. I like to leave the skin on the zucchini skin, but if your preference is to peel it, you can do that at the same time. And cut one end of the zucchini.
- Sturdy surface: I like to use a cutting board or, if possible, place the grater in a large bowl to catch the shredded zucchini. You can also use a food processor with a grating blade.
- Slide Zucchini and carrots: If you are using a box grater, slide vegetables up and down over the holes of the box, being careful with your fingers and discarding small pieces.
How to make Zucchini bread
- Preheat Set the oven to 350°F. Grease a loaf pan, either 8 x 4 inches or 9 x 5 inches, with nonstick cooking spray.
- Combine the oil, both sugars, eggs, apple sauce, and vanilla in a large bowl.
- Dry ingredients In a medium-sized bowl, mix together flour, cinnamon, baking powder, baking soda, and salt.
- Zucchini Before you add the zucchini you will notice the batter is very thick but add the zucchini and stir, by adding the zucchini it will start to loosen up so that you can pour it into loaf pans.
- Bake at 350°F. If you are using a 9-by-5-inch pan, it will take 50–60 minutes; if you are using an 8-by-4-inch pan, it will take 55–65 minutes. The zucchini is done when a toothpick comes out clean from the center of the loaf.
- Cool the bread in the pan for 10 minutes before removing it and slicing it.
Variations
When it comes to zucchini bread there are quite a few different add-ins you can use.
- Chopped walnuts or pecans
- Swap cinnamon for pumpkin or apple spice, or add a pinch of nutmeg or cardamom
- Dried cranberries or raisins
- Chocolate chips or mini chocolate chips
- crushed pineapple
Expert Tips for success
- It’s best to have all your ingredients at room temperature, they will combine better into the batter.
- Combine the dry ingredients in a separate bowl and combine with a whisk. Using a whisk is like sifting your flour.
- Cooking times can vary, so be sure to check the bread it might need a few minutes more or less.
Frequently Asked Questions
Do you need to peel the zucchini
It really comes down to personal preference when I do it I leave the peel on but you can definitely peel and still have the same end result.
should you squeeze the water out of the grated zucchini
If you are using fresh zucchini, you don’t need to squeeze the moisture out, but if you are using frozen, you should dry and squeeze out as much moisture as you can.
Can I Reduce the Sugar or Oil in Zucchini Bread?
You can definitely slightly reduce either or both, but the sugar and oil do help to produce a moist and tender loaf.
Super Soft Zucchini Bread
Ingredients
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup apple sauce
- 1 tsp vanilla
- 2 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1-1/2 cups all-purpose flour
- 1-1/2 cups zucchini
Instructions
- Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- Add oil, both sugars, eggs, apple sauce, and vanilla extract to a large bowl. Stir until smooth.
- Mix in cinnamon, baking soda, baking powder, and salt.
- Stir in flour, the mixture will be thick. Add zucchini and stir until combined – the mixture will get looser and more pourable after stirring in zucchini.
- Pour batter into the prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
- Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
This sounds so delicious! I love zucchini bread and now I have an amazing recipe to try and make my own! Thanks for sharing
Zucchini is one of my favorite. I am trying this bread. I love the flavor and texture in this bread.
I love zuchini bread and this is a really great recipe.
Such an interesting recipe. Like the tip you shared about frozen vs fresh zucchini. I can’t wait to try your recipe.
Thank You!
This bread looks so delicious. Thank you so much for sharing this easy-to-make recipe. 😊