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Zucchini Bread

Sneak in some veggies in a loaf of moist and delicious Zucchini Bread. Warmly spiced, so good and flavorful, picky eaters will never suspect there is zucchini hiding inside!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon, roasted walnut oil, zucchini bread
Servings: 1 loaf

Equipment

  •   9 x 5 inch loaf pan 8 1/2 x 4 1/2 inch pan will work too
  • box grater

Ingredients

  • 1 3/4 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup walnut oil or vegetable oil
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup unsweetened applesauce or sour cream or Greek yogurt
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 1/2 cups shredded zucchini no need to peel
  • optional: 1 cup chopped nuts or raisins or semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray and line with parchment paper that hangs over the edge of pan. Spray parchment paper; set aside.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined; set aside.
  • In medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined; whisk in the zucchini.
  • Pour the wet ingredients into the dry ingredients. Gently stir or whisk until combined; do not overmix.
  • Fold in any optional add-ins like nuts, etc.
  • Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes.
  • During last 15 minutes of baking time, tent the bread loosely with aluminum foil to prevent over browning on top.
  • The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter; a few crumbs are okay.
  • Remove the bread from the oven and set on a wire rack. Cool in pan for 10 minutes before lifting bread from pan using paper edges. Return to wire rack to cool completely. For neat slices, allow bread to cool completely.
  • Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
  • To freeze, cool completely and wrap in plastic wrap or aluminum foil and then place in freezer bag. Freeze up to 3 months for best flavor. Thaw overnight in the fridge

Notes

  •  For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes.
  • Baking times will vary depending on pans and your oven. Oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 25 - 50 degrees hotter or colder. Preheat your oven at least 20 minutes and know your oven and its hot spots. Use an inexpensive oven thermometer to monitor your oven’s temperature. Shield top of bread with foil to prevent overbrowning if needed for longer baking time.
  • Optional: When bread is cool, top with a glaze or cream cheese frosting, adjust amount of sugar to your taste and preferred sweetness. Cream Cheese Frosting Ingredients:
    1/2 cup butter (1 stick), softened
    8 ounces cream cheese, softened
    3 – 4 cups confectioners’ sugar, sifted so lump free
    2 teaspoons vanilla extract
    Directions:
    Beat softened butter and cream cheese until well blended.  Add *powdered sugar and vanilla. Beat until creamy.*Start with 3 cups of sugar, add more after tasting to desired sweetness.
  • To make this gluten free, swap out all-purpose flour for King Arthur Gluten-Free Measure for Measure Flour.