Is your garden overflowing with green right now? This moist zucchini bread is the perfect way to use that summer harvest.
It is tender, sweet, and filled with warm cinnamon spices. Your family will love having a fresh slice for breakfast or a snack.
Why You’ll Love This Recipe
This recipe is a winner because it makes two loaves at once. You can enjoy one today and save one for later in the freezer.
It is incredibly budget-friendly and uses simple pantry staples. Even picky eaters will ask for seconds of this veggie-packed treat. It is truly the ultimate kid-approved snack for busy summer afternoons.
How It Comes Together
Making this bread is very simple and beginner-friendly. You do not need a heavy stand mixer for this recipe. Just a few bowls and a whisk will do the trick. You will have golden loaves in the oven in just fifteen minutes.
Ingredients You’ll Need
These ingredients are likely already in your kitchen. Fresh summer zucchini makes the crumb extraordinarily tender and soft.
- 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
- 2.25 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Step-by-Step Directions
- Preheat oven to 325 degrees F (165 degrees C) and grease and flour two 8×4 inch loaf pans.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- In a large mixing bowl, beat the eggs, oil, vanilla extract, and sugar until light and well combined.
- Stir the grated zucchini into the wet egg mixture.
- Gradually incorporate the dry flour mixture into the zucchini mixture, stirring until just combined to avoid overworking the gluten.
- Fold in the chopped walnuts evenly.
- Divide the batter equally between the two prepared loaf pans.
- Bake for 60 minutes or until a skewer inserted into the center of the loaf comes out clean.
- Remove from oven and allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve a thick slice warm with a generous smear of butter. It pairs perfectly with your morning coffee or a cold glass of milk. For a special treat, wrap a slice in a napkin for a surprise lunchbox snack. You can even toast it lightly for a crispy edge.
Keep It Fresh
Store your bread in an airtight container at room temperature for three days. You can keep it in the fridge for up to one week. This bread freezes beautifully for up to three months. Wrap individual slices in plastic wrap for quick grab-and-go snacks later.
Tips for Best Results
- Do not peel the zucchini because the skin adds beautiful color.
- Use the small holes on your grater for a finer texture.
- Avoid overmixing the batter to keep the bread soft and light.
- Check the loaves at 50 minutes to ensure they do not overbake.
- Add a handful of fresh summer berries for a fruity twist.
- Grease your pans well so the loaves pop out easily.
- Let the bread cool completely before slicing for the perfect clean cut.
Ways to Switch It Up
- Swap the walnuts for chocolate chips for a sweeter treat.
- Use gluten-free all-purpose flour for a friendly dietary option.
- Replace half the oil with applesauce to make it lighter.
- Add a pinch of nutmeg for extra warm spice flavor.
Common Questions
Do I need to squeeze the water out of the zucchini?
No, you do not need to squeeze the zucchini for this recipe. The natural moisture is what makes this moist zucchini bread so tender. Just grate it and stir it right into the batter.
Can I make these into muffins instead?
Yes, this batter makes wonderful muffins for quick breakfasts. Simply fill muffin liners and bake at 325°F for about 20-25 minutes. They are perfect for easy meal prep during the week.
I hope this simple bread brings a little sunshine to your kitchen this summer. It is such a joy to share a homemade treat with the people you love. Happy baking!
— Lidia
Classic Moist Zucchini Bread
Ingredients
- 3 cups all -purpose flour
- 1 teaspoon sal t
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large egg s
- 1 cup vegetable oil
- 2.25 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees F (165 degrees C) and grease and flour two 8x4 inch loaf pans.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- In a large mixing bowl, beat the eggs, oil, vanilla extract, and sugar until light and well combined.
- Stir the grated zucchini into the wet egg mixture.
- Gradually incorporate the dry flour mixture into the zucchini mixture, stirring until just combined to avoid overworking the gluten.
- Fold in the chopped walnuts evenly.
- Divide the batter equally between the two prepared loaf pans.
- Bake for 60 minutes or until a skewer inserted into the center of the loaf comes out clean.
- Remove from oven and allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
