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    Home » Recipes » Breads » Zucchini Bread

    Zucchini Bread

    Published: May 6, 2020 · Modified: May 7, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This zucchini bread is a quick and easy treat that makes a perfect grab and go snack in the morning! Moist, perfectly sweet with lots of crunchy walnuts, brown sugar, and a hint of cinnamon.

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    Pieces of zucchini bread
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    Pieces of zucchini bread on brown paper
    grated zucchini
    Pieces of zucchini bread
    Piece of zucchini bread on plate
    Piece of zucchini bread on plate
    Piece of zucchini bread on plate
    Piece of zucchini bread on plate
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    Piece of zucchini bread on plate
    Pieces of zucchini bread
    three slices of zucchini bread cut from the loaf
    slices of zucchini bread
    Pieces of zucchini bread on counter
    Pieces of zucchini bread on tray
    Pieces of zucchini bread on tray
    Pieces of zucchini bread on tray
    Pieces of zucchini bread on tray
    Pieces of zucchini bread on tray
    Pieces of zucchini bread on counter
    Pieces of zucchini bread
    Pieces of zucchini bread
    Pieces of zucchini bread

    Zucchini bread with walnuts is hard to screw up, it’s moist, crunchy and packed with flavor. I made this and had an amazing excuse to skip cooking breakfast the next two days as it is perfect with a cup of coffee in the morning.

    What You’ll Need for this Recipe

    Ingredients for making zucchini bread on a counter.

    Zucchini: You’ll need two cups of shredded zucchini. This is about two small or one large.

    Brown Sugar: I use dark brown sugar for this recipe but light will work as well. 

    Allspice: You can sub in your favorite spice or just use cinnamon if you’d like to keep things simple.

    How to Make Zucchini Bread

    Zucchini being grated to make zucchini bread.

    1. Preheat oven to 350F. Toast your walnuts, give them a rough chop and set aside. Shred 2 cups of zucchini and set aside.

    2. Add the flour, salt, baking soda, baking powder, and spices to a large bowl then whisk together.

    Batter getting mixed in a glass bowl for zucchini bread.

    3. In a medium bowl whisk the eggs and sugar together until lighter in color and a bit thickened. Add the apple sauce, vegetable oil, and vanilla extract then mix to combine.

    4. Pour the wet mixture into the dry and then mix until almost combined. 

    Shredded zucchini and chopped walnuts in a glass bowl of zucchini bread batter.

    5. Add the shredded zucchini and chopped walnuts to your batter then fold in and distribute. 

    6. Pour the batter into your lined loaf pan and bake at 350F for an hour or until a skewer inserted in the center comes out clean. 

    Slices of zucchini bread on a porcelain serving tray.

    Frequently Asked Questions

    How should you store it?

    I usually store my zucchini bread in the refrigerator in a plastic bag. You can keep it on the counter if covered overnight though. 

    Can you freeze this?

    Yes! This is a great bake ahead and freeze recipe. Wrap tightly in plastic and store in a freezer bag for up to three months. 

    Can I add chocolate chips?

    Of course! I would suggest 1 cup of whichever chocolate you enjoy, and if you’re making this addition then omit the apple sauce.

    Four slices of Zucchini bread on a gray surface.

    Pro tips for this Recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • You can totally add chocolate chips to this recipe. I would recommend one cup if that’s something you’d like to try. 
    • This zucchini bread is ULTRA moist so be sure to give it the time it needs in the oven. After an hour baking do a check in the center using a skewer. If it does not come out clean go another ten minutes. 
    • I love allspice in this bread but you can use just the cinnamon or add your favorites like cardamom, ginger or nutmeg.
    • Try not to eyeball the zucchini, two cups is plenty. If you want to add more then skip the applesauce. 

    If you love this recipe try these out!

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    If you’ve tried this zucchini bread recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you

    A loaf of sliced zucchini bread next to some fresh zucchinis.
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    5 from 40 votes

    Zucchini Bread

    A moist, slightly sweet zucchini bread with a touch of maple. Perfect for an anytime snack.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 12 slices
    Calories 300kcal
    Author John Kanell

    Ingredients

    • 2 cups all-purpose flour 240g
    • 1 teaspoon baking soda 6g
    • 1 teaspoon baking powder 4g
    • 1 teaspoon salt 5g
    • 1 teaspoon cinnamon
    • 1/4 teaspoon allspice
    • 2 eggs large
    • 1 cup packed brown sugar 200g
    • ½ cup granulated sugar 100g
    • 1/2 cup apple sauce 120mL
    • 1/2 cup vegetable oil 120mL
    • 1 tablespoon vanilla extract
    • 2 cups zucchini grated, 250g
    • 1 1/2 cup chopped walnuts

    Instructions

    • Preheat oven to 350F. Line a 9x5 Inch loaf pan with parchment paper or butter and flour It.
    •  Shred two cups of zucchini and set aside. Toast the walnuts and give them a rough chop.
      Maple Walnut Zucchini Bread
    • Add the flour, salt, baking soda, baking powder, cinnamon, and allspice to a large bowl then whisk together to combing and set aside. I always sift my dry ingredients but it is not a must do for this recipe.
    • Beat eggs, and both sugars in a bowl until lighter in color and have a thicker consistency. Add the apple sauce, oil, and vanilla then miix to combine.
      Maple Walnut Zucchini Bread
    • Pour the wet mixture into the dry then stir until almost combined. Add the walnuts and zucchini fold in until distributed.
    • Pour batter into the prepared loaf pan and bake at 350F for one hour or until a skewer inserted into the center comes out clean. If you oven runs a bit cool bake at 375 for 10 minutes then lower to 350F for the remaining 50 minutes or so.
      Maple Walnut Zucchini Bread

    Video

    Notes

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • You can totally add chocolate chips to this recipe. I would recommend one cup if that's something you'd like to try. 
    • This zucchini bread is ULTRA moist so be sure to give it the time it needs in the oven. After an hour baking do a check in the center using a skewer. If it does not come out clean go another ten minutes. 
    • I love allspice in this bread but you can use just the cinnamon or add your favorites like cardamom, ginger or nutmeg.
    • Try not to eyeball the zucchini, two cups is plenty. If you want to add more then skip the applesauce. 

    Nutrition

    Serving: 102g | Calories: 300kcal | Carbohydrates: 27g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 298mg | Potassium: 185mg | Fiber: 2g | Sugar: 9g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Reader Interactions

    Comments

    1. Rosalba Gonzalez says

      July 28, 2020 at 8:23 pm

      I only have unsalted butter will that work?

      Reply
      • Melissa Blanchard says

        August 11, 2020 at 12:22 pm

        Yes that will work, I use butter instead of oil. Just melt 1/2 cup 🙂

        Reply
    2. Melissa says

      July 23, 2020 at 5:21 pm

      5 stars
      Brilliant!! I made this today, I had all ingredients minus one-sadly no walnuts, despite that-still delicious! Great rise, soft cake- like- quick bread!
      Your “pro tips” are spot on! When you say fold, I fold! It also did bake for an additional 8 minutes, Taking care to Not over mix was definitely the game changer!
      Thanks so much for this excellent recipe!!

      Reply
    3. Chelsey Greer says

      July 22, 2020 at 8:06 pm

      5 stars
      Hi!! I could have swornnnn you had a recipe that included maple syrup, but can’t seem to find it on your website anymore! Did u modify the recipe?

      Reply
      • John Kanell says

        September 14, 2020 at 5:22 pm

        it had an overhaul 🙂

        Reply
    4. Rita says

      July 16, 2020 at 4:02 pm

      5 stars
      Love this easy and delicious zucchini bread recipe…it’s so much fun to enjoy baking successful recipes like this from Preppy Kitchen! Thank you, John!

      Reply
    5. Vijaya Raavi says

      July 12, 2020 at 12:26 pm

      Hi,
      Do i simply double the quantities to make two loaves?

      Reply
      • John Kanell says

        September 16, 2020 at 5:49 pm

        that will work 🙂

        Reply
    6. Mehera says

      July 03, 2020 at 6:54 am

      5 stars
      This is the best zucchini bread ever! It’s so moist and gooey and the edges almost seem to get caramelized. In my oven I required a little longer cooking time than the recipe states, but I don’t mind an extra 5 – 10 minutes. I highly recommend this recipe and I’ll definitely be making it again in the future.

      Reply
    7. Rinku says

      June 16, 2020 at 2:44 pm

      5 stars
      Made this yesterday and came out soooo good. My house was smelling so good. It’s so moist and flavorful 😊. Thank you for yummy recipe.

      Reply
    8. Dee says

      June 02, 2020 at 5:28 pm

      5 stars
      This was the best zucchini bread I’ve ever had! I’m a new follower and have been getting inspired by your videos. You’re so wonderful to watch! I have made a list of all the recipes I will be trying next! I can’t wait!

      Reply
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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