What You’ll Love About This Recipe
You’ll love this zucchini bread because it’s moist, flavorful, and packed with wholesome ingredients. It’s the perfect way to use up garden zucchini while enjoying a delicious treat.
- Easy to make—no fancy tools needed, just simple steps for a foolproof loaf.
- Versatile—enjoy it for breakfast, a snack, or even dessert with a scoop of ice cream.
- Healthy twist—packed with zucchini, it’s a sneaky way to add veggies to your day.
Recipe
Zucchini bread is a moist and flavorful quick bread that’s perfect for using up an abundance of summer zucchini. It’s easy to make and loved by all ages.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
- In a large bowl, beat eggs, oil, sugar, and vanilla until well combined.
- Stir in the grated zucchini and walnuts (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 20 minutes, then remove from pans and cool completely on a wire rack.
Notes:
- For a healthier option, substitute half of the oil with unsweetened applesauce.
- Zucchini bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Equipment:
- Two 8×4-inch loaf pans
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Wire rack
Time:
- Prep time: 20 minutes
- Cooking time: 40-60 minutes
Cuisine:
American
Serving:
Makes 2 loaves, serves 12-16.
Nutrition
1 serving of zucchini bread provides essential nutrients while being a delicious treat.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 150 mg |
What To Serve With It
I love serving my zucchini bread with fresh fruit like berries or sliced peaches—it adds a juicy, sweet contrast. A creamy spread, like whipped cream cheese or honey butter, makes each bite even more delicious. Try both options and see which combo you like best!
Fresh Fruit Pairings
Since zucchini bread has a subtly sweet, spiced flavor, it pairs wonderfully with fresh fruit to balance its richness. I love slicing up ripe strawberries or juicy peaches to serve alongside it—their natural sweetness complements the bread’s warm cinnamon notes. Berries like blueberries or raspberries add a tart contrast that makes each bite more vibrant. For a tropical twist, diced mango or pineapple brings a burst of sunshine to the table. In the fall, thin apple slices or pears work beautifully, echoing the cozy spices in the bread. Fresh fruit not only brightens the plate but also keeps the treat light and invigorating.
Creamy Spread Options
Zucchini bread’s moist, spiced crumb practically begs for a creamy spread to take it to the next level. I love slathering mine with softened cream cheese—its tanginess balances the bread’s sweetness perfectly. If I’m feeling adventurous, I mix in a bit of honey or cinnamon for extra flavor. Nut butter, like almond or cashew, adds a rich, nutty twist that pairs wonderfully. Sometimes, I go for whipped ricotta or mascarpone topped with a drizzle of maple syrup for a decadent treat. Even plain Greek yogurt with a sprinkle of lemon zest works wonders. Each spread elevates the zucchini bread experience!
