Zucchini Bread Recipe

A loaf of sliced zucchini bread next to some fresh zucchinis.

Try this delicious zucchini bread if you need a quick, simple snack for busy mornings or as an afternoon treat. This recipe makes 2 loaves, so you can freeze one for later!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cool Time 5

Total Time 1 15

Servings servings (2 loaves)

Calories 375kcal

Author John Kanell

Equipment

2 4x8-inch loaf pans
Parchment paper

Ingredients

3 cups all-purpose flour (360g)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 large eggs
1 cup packed light or dark brown sugar (220g)
½ cup granulated sugar (100g)
1 cup vegetable oil (240mL)
4 teaspoons vanilla extract
3 cups grated zucchini (390g)
1½ cups chopped walnuts (180g)

Instructions

Preheat oven to 350°F. Line two 8x4-inch loaf pans with parchment paper or spray them with nonstick baking spray.
In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon. (I always sift my dry ingredients, but it is not a must-do for this recipe.)
In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.
Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.
Divide the batter evenly between the two loaf pans and spread it into an even layer. Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.
Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.

Video

Notes

Weigh the flour using a kitchen scale. Using too much flour is the main cause of dry, crumbly zucchini bread. The best way to avoid this is to weigh your flour. If you don't have a kitchen scale, fluff up the flour in its container and spoon it into your measuring cup. Level off the top with a knife. Do not use the measuring cup to scoop directly from the container.
Don't overmix the batter. This will give you a too-dense loaf. After adding the chopped walnuts, mix just until no dry streaks of flour remain.
If your oven runs a bit cool: Bake at 375°F for 10 minutes, then lower it to 350°F for the remaining 40 minutes or so.
Different pan size: A 9 x 5-inch loaf pan can be used for this recipe! You will still need two pans. The loaves will not bake up loaves as tall, and they may bake up faster, so check them after 45 minutes.
Mix-in ideas: You can add up to 1 cup of chocolate chips to this recipe instead of nuts. You can also use different chopped nuts, like pecans or pistachios. Dried fruit like raisins, cranberries, or diced apricots can add a tasty, sweet element to the bread as well.
Get creative with spices. Spices such as allspice, ginger, nutmeg, or cardamom work nicely in this bread. Add ¼ to ½ a teaspoon in addition to the cinnamon for a well-rounded flavor.
Topping ideas: Reserve a few walnuts to sprinkle on top of the bread for texture. Or, sprinkle the loaves with 2 tablespoons each of coarse sugar, such as turbinado, for a yummy crunch.

Nutrition