Just when you thought bread couldn’t get any more delicious, I go and introduce you to our Easy Zucchini Bread recipe — 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 right out of the oven? Now, think of that with a sweet undertone, a pinch of spice, 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 pretty much get what we’ll be covering today with this recipe for Zucchini Bread.
If you’ve eaten and been wowed by my Sweet & Simple Honey Bread or maybe my Cream Cheese Pumpkin Bread, then brace yourself, ’cause you’re about to join the Zucchini Bread fan club. Be it breakfast or lunch, or even a quick snack at breaktime, this bread’s got you covered.
Serving Suggestions
Our Easy Zucchini Bread is perfect for a cozy breakfast paired with hot coffee or as a sweet end to a delightful dinner alongside Buttercream Icing. You could also make this Maple Roasted Butternut Squash and Apples and set it atop the zucchini bread. You could even top a warm slice with a pat of butter and a sprinkle of cinnamon sugar for an afternoon treat.
Ingredients
Ready to bake some bread? Here’s what you’ll need.
- 2 cups Zucchini, shredded
- 2 cups Cake Flour
- 2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
- 1 cup Brown sugar
- ¼ cup Apple sauce
- 1/2 cup Butter, melted
- 2 large eggs
- 1 tsp vanilla essence
- 1/2 cup raisins
Instructions
Prep time: 15 minutes
Cooking time: 25 minutes
Yields: 12 servings
- Preheat your oven to 350°F. Line a bread tin with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon and nutmeg.
- Mix the sugar, eggs, butter, apple sauce, zucchini, vanilla essence, and raisins together in another bowl.
- Pour the zucchini mix into the flour mix and, er… mix.
- Fill the lined bread tin with the batter and place in the oven to bake for 25 – 30 minutes
Tips & Tricks
- Choose zucchinis that are medium-sized with a firm texture and dark skin. They tend to be more flavorful and less watery.
- When adding the grated zucchini to the mix, be sure to include any juice. This is where much of the moisture in your bread comes from.
- Batter consistency is key. Over-mixing can result in denser bread, so stir just until the dry and wet ingredients come together.
- Check the bread around the 25-minute mark. Insert a toothpick into the center; if it comes out clean, your bread is ready.
- Let your bread cool completely before slicing to prevent it from crumbling apart.
- If the zucchini is very watery, you can squeeze some out. If they are fresh, don’t bother doing any squeezing; I have taken that moisture into consideration when writing this recipe.
FAQs
Of course! Change things up by throwing in some carrots or squash instead of zucchini.
While we’re fans of using cake flour for this one (hello, soft and fluffy texture), you can totally get away with using all-purpose flour. Just a heads-up though: the bread’s texture might turn out differently than intended.
I don’t judge! If you don’t have a sweet spot for raisins, you can ditch them. I do recommend you using some sort of dried fruit or nuts though. The chewiness/crunch they bring is worth the addition.
In this busy world of ours, who has the time? The skin actually gives color and extra goodness to your bread, so you can keep it on — just be sure you wash it first!
Yes, you can! Cutting back on the sugar won’t mess up this bread recipe. Be aware though, that the sugar not only brings the sweetness, it plays a key role in getting that moist and perfect texture. So if you cut it down too much, the texture may suffer as well as the taste.
Variations
- Add in some chopped walnuts for a nice crunch.
- Swirl through cream cheese batter before baking to make a Cream Cheese Zucchini Bread.
- Substitute the zucchini with grated carrot for a Carrot Bread variation.
- Switch out the raisins with dried cranberries to add a tart flavor you won’t forget.
- Mix in chocolate chips for a chocolate-lover’s dream Zucchini Bread.
- Mixing in some shredded apples with the zucchini makes it really yummy.
- To make it gluten-free, swap cake flour for a gluten-free flour blend.
How To Prep and Store Zucchini Bread
This bread can be made whenever you want and enjoyed later, so whenever you have spare time, just grab this recipe. The magic is that it gets even tastier the day after. Any leftovers can be wrapped up in cling wrap or stored in Tupperware. You can leave it out on your kitchen counter for a few days, or in the refrigerator if you think it’ll stick around longer. When you’re ready for your next piece, just toast it up until it’s nice and warm — or eat it cold (you might find it a refreshing treat).
Easy Zucchini Bread Recipe
Ingredients
- 2 cups zucchini shredded
- 2 cups cake flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup brown sugar
- ¼ cup apple sauce
- 1/2 cup butter melted
- 2 large eggs
- 1 tsp 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 and nutmeg.
- Mix the sugar, eggs, butter, apple sauce, zucchini, vanilla essence, and raisins together in another bowl.
- Pour the zucchini mix into the flour mix and, er… mix.
- Fill the lined bread tin with the batter and place in the oven to bake for 25 – 30 minutes.
Notes
- Choose zucchinis that are medium-sized with a firm texture and dark skin. They tend to be more flavorful and less watery.
- When adding the grated zucchini to the mix, be sure to include any juice. This is where much of the moisture in your bread comes from.
- Batter consistency is key. Over-mixing can result in denser bread, so stir just until the dry and wet ingredients come together.
- Check the bread around the 25-minute mark. Insert a toothpick into the center; if it comes out clean, your bread is ready.
- Let your bread cool completely before slicing to prevent it from crumbling apart.
- If the zucchini is very watery, you can squeeze some out. If they are fresh, don’t bother doing any squeezing; I have taken that moisture into consideration when writing this recipe.
Nutrition
