A lightly spiced, perfectly sweetened batter with a whole pound of grated zucchini mixed in. If anything can coax us to turn on our oven in the middle of summer, it’s this easy zucchini bread recipe. Jump to the full Zucchini Bread Recipe now or read on to see how we make it.
The bread is very moist, tender and perfect sliced and enjoyed plain, with a little butter or, for something more substantial, topped with cream cheese or nut butter.
More Ways to Use Up Zucchini: Try our Fresh Vegetable Lasagna recipe with lots of zucchini, yellow squash and a light tomato sauce. This lasagna is so good, you won’t miss the meat. Or, use zucchini up by baking it alongside fish in parchment, grilling it, adding it to a stir fry or tossing it with pasta.
How to Make Our Easy Zucchini Bread Recipe
Thanks to a whole pound of zucchini, this bread is very moist. After making a few batches, we were bothered by the occasional soggy patch in the baked bread. To prevent this, we added an extra (but still simple) step.
Before preparing the batter, grate the zucchini and add it to a colander with a tablespoon of sugar. The sugar helps draw excess moisture from the zucchini and an extra squeeze just before adding to the batter helps even more.
A+J’s Tip: In the photos below, we’ve used a combination of green and yellow zucchini. You can also replace one or all of the zucchini with yellow squash.
The zucchini bread is still very moist, but by getting rid of that excess liquid, we prevent it from turning soggy.
Mixing the Batter
The batter comes together really quickly and doesn’t need any fancy equipment. A whisk and spatula work perfectly fine.
We love adding sliced almonds and a dash of almond extract to the batter. You can easily leave them out or, swap the almonds for another kind of nut. Chocolate chips wouldn’t be a bad idea, either.
We actually shared this Chocolate Zucchini Bread Recipe years ago, if adding chocolate to the batter got you excited, you should definitely check it out!
By the way, we use melted butter in our recipe since we love the flavor it adds. If you want to experiment on your own, try a fruity olive oil or coconut oil.
We call for granulated sugar, not brown. The granulated sugar keeps the bread a little lighter than brown sugar does. That’s not to say brown sugar is a bad idea — it adds a caramel sweetness that’s quite delicious.
Use our recipe as a base, there are so many variations you can try — another reason we love this recipe so much. Happy Baking!
- 1 pound zucchini (2 medium zucchini)
- 2/3 cup (130 grams) plus 1 tablespoon (15 grams) granulated sugar
- 8 tablespoons (115 grams) unsalted butter
- 1-1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract, optional
- 2/3 cup (65 grams) sliced almonds, optional
- Prepare Oven and Loaf Pan: Center a rack in the oven and heat to 375º F. Butter a 8-inch by 4-inch loaf pan then dust it with a bit of flour. Alternatively, you can line a lightly buttered pan with a sheet of parchment paper. If you leave an inch or two hanging over two sides, it makes for easy removal after baking.
- Prepare the Zucchini: Trim stem ends of the zucchini then grate using the largest holes on a box grater or the largest grating disk from a food processor.
- Transfer the grated zucchini to a colander and toss with 1 tablespoon of the sugar. Rest the colander over a bowl to catch excess liquid that drains from the zucchini. Set aside for 20 minutes.
- Make the Batter: Melt the butter then add to a medium bowl and let cool for 5 minutes. Whisk the sugar into the butter. Add eggs, one at a time, whisking well after each egg. Stir in the vanilla and almond extracts.
- Squeeze the zucchini by hand to thoroughly wring out any excess moisture then fluff it up a little so it is not in big clumps. (Discard the liquid). Stir zucchini into the wet ingredients.
- In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir in almonds. Save a handful of almonds to sprinkle on the tops of the zucchini loaf before baking.
- Bake Zucchini Bread: Spoon batter into the loaf pan and smooth the top. Scatter the reserved almonds over the top then bake 50 to 65 minutes, or until a knife inserted into the center of the bread comes out clean. Keep in mind that the loaf will continue to bake after it is removed from the oven as it is cooling.
- After 35 minutes in the oven, check the bread and almonds for color. If it looks like things are browning too quickly, loosely cover with aluminum foil.
- When the bread is done, cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack to finish cooling.
- Storing: It's best to wrap the bread in plastic wrap and store at room temperature up to 2 days or in the refrigerator for up to 5 days. You can also freeze it for 2 to 3 months (if wrapped well).
Make Banana Zucchini Bread: Add 1 very ripe banana to the wet ingredients before mixing with the dry ingredients. Heavily speckled or even black bananas are best.