This is the family’s favorite homemade recipe zucchini bread. One slice and you will savor why! It’s made with brown sugar, pure vanilla extract, warm cinnamon spice and a summertime favorite. Look at my recipe note for turning this mixture into zucchini fritters.
Comes from our award winning zucchini bread recipe
This zucchini bread recipe is A little bit Adapted from an award winning family recipe. My husband grew up making this zucchini bread with his family, who entered the Maryland State Fair. And imagine what? had won. You know a recipe is good if it wins state awards, right?
Now scaled up a bit to produce a longer 9″ x 5″ loaf (more zucchini, 1 extra egg, and a touch of applesauce for hydration), quick bread is better than ever and ready to be put into your kitchens too!
Here’s why you’ll love it:
- The mixture comes together in less than 5 minutes
- Very moist and delicious
- sneaking in vegetables
- It can easily be doubled
- Add-ons like chocolate chips, nuts or blueberries are welcome
- Makes great pancakes (see below)
- It freezes beautifully
Beginner bakers can easily master this quick bread and it’s a great recipe if you have young bakers willing to help!
Why do we bake with zucchini?
Zucchini is one of my favorite ingredients for baking and I have a lot of recipes posted using this summery vegetable. We use whole zucchini in my healthy Greek yogurt zucchini bread and you’ll find 3 huge cups of it in my chocolate zucchini cake (you can’t taste it!).
It sounds strange to bake with vegetables, but here’s why they are used in baking:
- There are only so many zucchini side dishes that you can make (looking at you, zucchini pancakes). Zucchini is plentiful in the summer months, and it’s fun to incorporate this vegetable when baking, too.
- Zucchini adds flavorless moisture. They were talking pure moisture with Zero delicious vegetable flavor. I don’t think I would bake a cake with green vegetables if I could taste it. You bake carrot cake, right? It’s delicious, right? Well, zucchini is even better! It truly is a magical ingredient in your baked goods, and this includes oatmeal and zucchini chocolate chip cookies too!
Get these ingredients
A new addition is apple juice. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed bananas instead if needed. All you do is whisk the dry and wet ingredients together separately, then combine everything.
Success tip: chop the zucchini
Today’s zucchini bread comes together in just 5 minutes using simple kitchen utensils including two bowls, a paddle, and a 9″ x 5″ loaf pan. You also need a grater to chop the zucchini. If you’re looking for recommendations, I own this box and love it because it’s easy to use, clips on quickly, and has held up well with regular use.
- How much zucchini do I need? The size of the zucchini can vary, but two medium zucchini will suffice for this recipe. You need 1 and 1/2 cups grated, which is about 165 grams.
- Do I need to peel the zucchini first? You can if you want, but I’ve never done that. There is no difference in taste or texture either way, but you will definitely have more green dots all over the loaf if you keep peeling. Nice!
No need to dry the zucchini before using it in the batter. (You want that moisture!)
Expect a thick mixture:
What does this zucchini bread taste like?
Zucchini is like a chameleon and acquires the flavor of everything that is nearby. Have you ever tried chicken and peanut noodles? Zucchini is basically a medium for a delicious peanut sauce.
Today’s zucchini bread contains cinnamon, nutmeg, vanilla, and brown sugar, so expect plenty of comforting, comforting, and sweet flavors. In terms of texture, it is not as dense as banana bread but not as light as white cake either. It’s soft and moist and really reminds me of apple and cinnamon bread, a favorite during the fall months.
And let’s not forget Optional add-ons Like chocolate chips, nuts, raisins, or even blueberries. Some readers have turned it into a dessert with vanilla cream or cream cheese frosting (I’m going to cut the cheese frosting recipe in half). Honestly, this quick bread welcomes an abundance of delicious toppings!
This zucchini bread recipe produces a 9-by-5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little apple sauce for extra moisture, quick bread is delicious, moist, and a great way to use up your favorite summertime veggies!
- Preheat the oven to 350°F (177°C). Grease a 9 x 5 (or 8 x 4) inch loaf pan. See notes for cakes.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until well blended. Sit aside. In a medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla, and zucchini until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* mixed; Don’t get overly confused. The mixture will be semi thick.
- Spread the mixture into a prepared loaf pan. Bake for 45 – 55 minutes. (I like to cover the bread with aluminum foil halfway to prevent thick browning on top.) Baking times vary, so keep an eye on your times. The bread is done when a toothpick is inserted in the middle and comes out *mostly* clean with no raw batter. Remove the bread from the oven and place it on a wire rack. Leave to cool completely before slicing.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
- Provide advance instructions: Make bread ahead of time by freezing it. Bake it, cool it, wrap in aluminum foil and freeze the loaf as a whole. Let it thaw overnight in the refrigerator and let it come to room temperature before slicing and serving. Freezes well for up to 3 months.
- special tools (affiliate links): Box Grater, Glass Mixing Bowls, Loaf Pan
- Update in 2022: Based on reader comments and a few disappointing loaves in my kitchen lately, I revised two ingredients in May 2022 (eggs and zucchini) so that the mixture yields more for a longer loaf and there’s more moisture. I also added 1/4 cup of apple juice for more moisture, as you can see in the recipe. Rave reviews of taste testers. The original recipe uses 1 egg and 1 cup zucchini without the apple sauce.
- donuts: Grease a 12-piece muffin pan with liners. Prepare the mixture in the second step. Spoon mixture evenly into each liner, filling each to the top. Bake muffins for 5 minutes at 425°F (218°C), then keep muffins in oven, reduce oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these pancakes take in the oven is about 18-21 minutes, more or less. Let muffins cool for 5 minutes in a muffin pan, then transfer to a wire rack to continue cooling. Produce 1 dozen.
Baking made easy
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