Zucchini Bread Recipe – Best, Easy, Homemade.

Zucchini bread is one of those classic quick bread recipes that everyone should have in their baking repertoire. It’s moist, flavorful, and a great way to use up a lot of zucchini from your garden or grocery store. Whether it’s your first time making zucchini bread or you’re a seasoned baker, this is the best easy zucchini bread recipe you’ll find, perfect for your collection of zucchini recipes.

Ingredients You’ll Need

To make this delicious zucchini bread, you’ll need a few simple ingredients, most of which you probably already have in your pantry. Here’s what you’ll need:

Dry Ingredients:

• 2 cups all-purpose flour (or whole wheat pastry flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

  

Wet Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup vegetable oil, canola oil, or melted coconut oil
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for a citrusy kick)
• 1/2 cup sour cream (optional, for added moisture and richness)

  

Optional Mix-ins:

• 1 cup of chocolate chips, chopped nuts, or dried fruit—these are favorite mix-ins for added flavor.

Instructions

Step 1: Prepare Your Zucchini

Start by washing and drying your zucchini. You don’t need to peel it—just grate it using the large holes of a box grater or a food processor with a grating attachment. If your zucchini has a lot of moisture content, place the shredded zucchini in a clean paper towel or kitchen towel and squeeze out the excess water. This step is crucial to achieving a moist zucchini bread recipe without making the bread soggy.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This flour mixture should be well combined to ensure even distribution of flavors and leavening agents.

Step 3: Mix the Wet Ingredients

In a medium bowl, combine the wet ingredients. Start by whisking together the brown sugar, white sugar, eggs, and vanilla extract until smooth. Next, add the vegetable oil (or canola oil or olive oil), lemon juice, sour cream, and grated zucchini. Stir until everything is well combined. The wet mixture should be smooth with some visible zucchini strands.

Step 4: Combine the Mixtures

Gradually add the wet mixture to the dry ingredients in the large mixing bowl. Stir just until combined—be careful not to overmix, as this can lead to a dense bread. The batter will be thick and slightly lumpy. If you’re adding mix-ins like chocolate chips, this is the best way to fold them in gently.

Step 5: Prepare the Loaf Pan

Line a 9×5-inch loaf pan, 5-inch loaf pan, or multiple 4-inch loaf pans with parchment paper or grease them well with butter or cooking spray. If you prefer smaller portions, you can use mini-loaf pans instead. Pour the batter into the prepared pans and smooth the top with a spatula.

Step 6: Bake the Zucchini Bread

Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If you’re using smaller pans or mini-loaf pans, reduce the baking time to 25-30 minutes. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil.

Step 7: Cool the Bread

Remove the zucchini bread from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then, use the parchment paper to lift the bread out of the pan and place it directly on the wire rack to cool completely. Letting the bread cool properly ensures it holds its shape and achieves the perfect moist texture.

Storage Tips

Once your homemade zucchini bread has cooled completely, you can store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to a week. If you’d like to freeze the bread, slice it into individual slices, wrap them in plastic wrap, and place them in freezer bags. Zucchini bread freezes well for up to 3 months.

Variations and Tips

• Zucchini Muffins: To make zucchini bread muffins, divide the batter among a 12-cup muffin tin lined with paper liners. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
• Pumpkin Bread or Chocolate Zucchini Bread: For a seasonal twist, try adding pumpkin puree or cocoa powder to the batter to make pumpkin bread or chocolate zucchini bread. Both are delicious variations that can quickly become family favorites.
• Lemon Zucchini Bread: Add a tablespoon of lemon juice and some lemon zest to the batter for a refreshing lemon zucchini bread recipe.
• Cream Cheese Frosting: Top your zucchini bread with a layer of cream cheese frosting for an extra indulgent treat.
• Savory Zucchini Fritters: For a savory option, use your garden zucchinis to make zucchini fritters instead of bread.

Why This Is the Best Zucchini Bread Recipe

This recipe is not only easy to follow but also versatile and delicious. The combination of brown sugar and white sugar gives the bread a rich, sweet flavor, while the grated zucchini adds moisture without making the bread heavy. Using room temperature ingredients, such as eggs and oil, helps ensure that the batter mixes smoothly, resulting in a perfectly tender loaf. Whether you’re making this for the first time or it’s part of your regular baking routine in your own kitchens, this homemade zucchini bread is sure to become a family favorite.

If you have a garden full of zucchinis, this recipe is a fantastic way to use up extra large zucchini or small zucchini alike. The original recipe is a classic, but feel free to experiment with different flavors and mix-ins to make it your own. Next time you find yourself with extra zucchini, give this recipe a try. It’s a great way to create something delicious that everyone will love.