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This homemade zucchini bread is the perfect way to use up leftover zucchini. It’s packed with flavor from brown sugar and cinnamon, creating a moist and delicious quick bread that’s perfect for any time of day. Whether you’re enjoying a slice with your morning coffee or as an afternoon snack, this recipe is sure to become a favorite.
This delicious zucchini bread is a cherished family recipe; my dear friend Alexa agreed that I could share it with my baking community. After trying just one bite of Alexa’s bread, the recipe written by her mother Carolyn, I knew I could never bake a better zucchini bread than this. So, I didn’t even try. Here is a piece of their family heritage.
The Chemistry of Zucchini Bread
The key to a perfect zucchini bread lies in balancing the wet ingredients and dry ingredients. Grated zucchini adds moisture to the batter, while all-purpose flour provides structure. Baking soda and baking powder act as leavening agents, helping the bread rise. Using room temperature eggs and oil ensures everything mixes together smoothly, creating a consistent batter.
What is in zucchini bread?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Cinnamon
A seasoning that adds a nice spice to your treat.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Vegetable Oil
100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Grated Zucchini
Adds moisture and a slight sweetness to the bread.
How do you make zucchini bread?
- Preheat your oven to 325 degrees Fahrenheit.
- Combine dry ingredients. In a medium bowl, combine 3 cups of all-purpose flour, 2 tablespoons of cinnamon, 1 teaspoon of fine sea salt, 1 teaspoon of baking soda, and 1/4 teaspoon of baking powder.
- Mix the wet ingredients. In a large bowl, combine 3 eggs, 1 cup granulated sugar, 1 cup of brown sugar, 1 cup of vegetable oil, and 2 tablespoons of vanilla extract.
- Combine mixtures. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add the zucchini. Fold in 2 cups of grated zucchini; you may have to squeeze out excess moisture from the zucchini before adding it to the batter if the zucchini seems too wet.
- Prepare the pans. Pour the batter into two greased bread pans lined with parchment paper.
- Bake. Place the pans in the preheated oven and bake for 65 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs.
- Cool the bread. Remove from the oven and allow the bread to cool on a wire rack before slicing.
How to Store Zucchini Bread
Store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Freeze for up to three months by wrapping it in plastic wrap and then aluminum foil or freezer bags.
You can make this ahead of time and store it in the freezer. Slice and wrap individual pieces for a quick and easy snack.
Serving Suggestions
Enjoy this delicious zucchini bread on its own or with a spread of butter or cream cheese. It’s perfect for breakfast, a snack, or even dessert. Try serving it with a drizzle of honey or a sprinkle of powdered sugar for an extra treat.
Fun Fact
Did you know that zucchini is a type of summer squash? It’s incredibly versatile and can be used in savory and sweet recipes. This zucchini bread is an excellent example of how zucchini can be transformed into a delicious and moist quick bread.
Recommended Products
Why make zucchini bread?
This is perfect for using a lot of zucchini from your garden during the summer. It’s also a great afternoon snack or breakfast option throughout the year. Combining spices and zucchini makes it a comforting and delicious treat for any occasion.
This easy recipe is simple to make and uses simple ingredients you already have in your kitchen. Combining shredded zucchini, vanilla extract, and spices creates a moist texture and rich flavor. It’s a great way to incorporate vegetables into your baking, making it a healthier treat.
Enjoy making this delightful treat. With its rich flavors and moist texture, it is sure to impress your family and friends!
FAQs
How do you prevent zucchini bread from being soggy?
To prevent zucchini bread from being soggy, squeeze out the excess moisture from the grated zucchini before adding it to the batter. This can be done using paper towels or a clean kitchen towel.
Can I freeze zucchini bread?
Yes, it freezes well. Wrap individual slices or whole loaves in plastic wrap and then in aluminum foil or freezer bags. Freeze for up to three months. Thaw at room temperature before serving.
What can I add to zucchini bread?
While this recipe is delicious on its own, you can customize it by adding your favorite mix-ins, such as chocolate chips, nuts, or dried fruit. These additions can enhance the bread’s flavor and texture.
How do I store zucchini bread?
Store zucchini bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate the bead for up to a week.
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Zucchini Bread Recipe
Ingredients
- 3 cups all-purpose flour **sifted
- 2 tbsp cinnamon
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 tbsp vanilla extract
- 2 cups grated zucchini
Instructions
- Preheat the oven to 325 degrees
- Combine the flour, cinnamon, salt, baking soda, and baking powder in a medium-sized bowl.
- In a separate bowl, combine eggs, sugar, brown sugar, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the grated zucchini.
- Pour the batter into two greased bread pans.
- Place in the preheated oven and bake for 65 minutes.
- Remove and allow the bread to cool a bit before slicing.
Nutrition
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