How to make a moist, flavorful, and easy Zucchini Bread from scratch! This recipe is beautifully flavored with brown sugar, cinnamon, and vanilla, and is a great way to use up any summer zucchini from your garden!
Easy Summer Zucchini Bread Recipe
If you’ve ever planted a garden, chances are you’ve probably grown zucchini.
As far as I’m aware, no matter how bad you are at gardening, zucchinis manage to grow like weeds. We would grow them every year growing up, and every year we’d have more zucchini than we ever knew what to do with (and they were always gigantic! Like, 5x larger than any zucchini I’ve ever seen in the store!).
The only problem with this is that once you’ve harvested all 15 billion of your gigantic, mutant, zucchinis, you have to actually do something with them (and there are only so many times I can eat sautéed zucchini with dinner, Mom). And that’s where this zucchini bread recipe came in.
My mom’s been making this zucchini bread for well over a decade now. She found the original recipe in an old free cookbook (that doesn’t exist anywhere online or I would link to it) and made it her own. It yields a moist, soft, and flavorful zucchini bread that actually doesn’t taste anything like zucchini at all. Instead it’s delicately flavored with cinnamon and brown sugar and its texture is enhanced by this sneaky shredded veggie. It’s a fast and simple quick-bread (much like my Banana bread) and I think you’re going to love this recipe, especially as you begin to find yourself buried in zucchini this season 😉
How to Make Zucchini Bread
The beauty of this recipe is that it’s so incredibly simple. As is often the case, the hardest part is just waiting for it to finish baking. And then to finish cooling. And then being mad at yourself for burning your tongue because you actually aren’t patient at all and couldn’t wait for it to finish cooling after all.
Anyway… Here’s how it’s done.
- Whisk your eggs until they’re gently scrambled.
- Add sugar, oil (vegetable, canola, or any other neutral oil will work here), and vanilla extract and stir until everything is nicely beaten together.
- In a separate bowl, whisk together your dry ingredients (flour, baking soda, baking powder, ground cinnamon, and salt).
- Pour the dry ingredients into the wet and gently stir the two together until completely combined. Don’t beat the mixture too vigorously. Over-mixing can leave you with a dry zucchini bread!
- Fold in shredded zucchini.
- Transfer the batter to a greased and floured breadpan and bake until cooked through (about 65 minutes).
- Let it cool in the pan for 10 minutes before transferring to a cooling rack to cool completely. Then just try to wait for it to actually cool completely and don’t just dig in and burn your tongue.
Tips for Making Zucchini Bread
- Peeling the zucchini is not necessary. You can use a grater to shred your zucchini, but in my opinion the easiest way to shred zucchini is to use the “shred” setting on your food processor. Quick and easy!
- You can add chocolate chips to this recipe for a chocolate chip zucchini bread. Toss in a heaping cup of chocolate chips after you stir in the zucchini.
- Nuts also make a great addition! Stir in one cup of nuts (walnuts are my favorite to use) after the zucchini.
- When testing that your zucchini bread is finished baking, make sure to insert a toothpick as far into the center of the bread as possible (or if you have a long wooden skewer, use that instead to make sure you’re getting a good core sample). Ideally your toothpick should come out with a few moist crumbs (not wet batter) but if it comes out clean that also means its finished baking and you should remove it from the oven immediately.
- Zucchini bread can be stored in an airtight container at room temperature. It will keep for 2-3 days this way.
- Zucchini bread freezes well, too! Allow it to cool then wrap the loaf (or individual slices) tightly in plastic wrap or freezerproof bags. Frozen zucchini bread will keep for several months.
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Let’s bake together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make this Zucchini Bread recipe in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
- 4 large eggs
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup canola or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour 435g
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 2 cups grated zucchini 260g (unpeeled, gently packed into cup)
- Preheat oven to 350F (175C) and grease and flour a 9x5 loaf pan (shake out excess flour). Set aside.
- In a large bowl, whisk eggs until lightly beaten.
- Add sugars, oil, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
- Gradually add dry ingredients to wet, stirring until just-combined. Do not over-mix!
- Add zucchini and gently fold in until completely combined (again, don’t over-do it when stirring).
- Transfer batter to prepared pan and bake on 350F (175C) for 65-75 minutes or until a toothpick or wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes then run a knife around the inside of the bread pan to loosen the sides of the zucchini bread and carefully invert onto a cooling rack to cool completely. Slice, serve, and enjoy!
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