Our Easy Zucchini Bread Recipe makes a wholesome treat that brings the garden directly to your kitchen table.
Know that comfy, cozy feeling of sinking your teeth into a fresh slice of bread? Now, think of that with a sweet undertone and a sneaky infusion of veggies your kids don’t have to know about. Add to that mix a hit of cinnamon and nutmeg, and you’ll get this recipe for zucchini bread.
If you’ve eaten and enjoyed banana bread or pumpkin bread, then brace yourself because you’re about to add another quick bread recipe to your collection. With its flavor and ease of making, this bread is great, regardless of the time of day. There’s also a world of mix-ins and variations you can include to match your mood.
Many people enjoy a crunch, so adding chopped walnuts or pecans will do. If you’re new to baking, remember to grab nuts from the baking aisle, as snack nuts can contain extra coatings, like salt or sugar, which can alter the flavor of your bread. If you’re like me and prefer no crunch, some fun flavors can include dried fruits like currants, cranberries, or dates, or fresh fruit like shredded apples. I also recommend different chips like milk chocolate, dark chocolate, or even cinnamon chips for an extra pop of spice.
This recipe is versatile enough that tweaks and changes are endless. Although zucchini is typically a spring/summertime crop, depending on the availability, you may be able to enjoy this throughout the year, switching out flavors to match the seasons. And if you find yourself fresh out of zucchini, try this recipe with carrots or winter squash.
Zucchini bread pro tips
My first advice for ensuring perfect bread is choosing perfect zucchinis. Medium-sized zucchinis with a firm texture and dark skin tend to be more flavorful and less watery. If it’s too watery, squeeze some out after grating. We don’t want soggy bread!
Mixing the ingredients is also important, as overmixing can result in denser, sometimes gummy bread. Remember, we want melt-in-your-mouth bread, so stir just until the dry and wet ingredients are combined.
Finally, we want to make sure to check the bread around the 25-minute mark by inserting a toothpick into the center; if it comes out clean, your bread is ready. Once it’s ready, allow it to cool completely before using a serrated bread knife to prevent it from crumbling apart. This is probably the most difficult part because who doesn’t love warm bread fresh from the oven?
How do I store leftovers?
Any leftovers can be wrapped up in cling film or stored in an airtight container on the counter for up to 2 days or in the fridge for up to 4 days. You can also freeze the bread (sliced or whole) in a freezer-safe container or Ziploc bag. Thaw overnight in the fridge.
When you’re ready for your next piece, just toast it up until it’s nice and warm. I either cut slices thin enough for the toaster or thick enough to pop in a toaster oven or on the skillet. And if there’s not much time or need for warmth, eat it straight off the counter or from the fridge. I’ve found myself doing this more times than I can count.
Serving suggestions
Our easy zucchini bread is perfect for a cozy breakfast, paired with hot coffee, tea, or this wholesome Blueberry Smoothie Recipe. You could also serve it as a sweet ending to a delightful dinner, topped with The Best Buttercream Icing or cream cheese frosting. If serving it as part of brunch, consider pairing it with a few hearty dishes, such as our Hash Brown Breakfast Casserole or our kid-approved Tater Tot Breakfast Casserole.
Easy Zucchini Bread Recipe
Ingredients
- 2 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup butter melted
- 1/4 cup applesauce
- 2 cups zucchini shredded
- 1 teaspoon vanilla essence
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F. Line a bread tin with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix the sugar, eggs, butter, applesauce, zucchini, vanilla essence, and raisins together in another bowl.
- Fold the zucchini mixture into the flour mixture.
- Transfer the batter to the lined tin and bake the bread in the oven to bake for 25-30 minutes. Allow to cool on a wire rack before serving.
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