What’s Inside
Table of Contents
Zucchini bread is a lifesaver when you’re staring at a heap of garden zucchini thinking, what on earth do I do with these? We all know letting veggies go bad feels criminal, especially when you work hard to grow ’em or splurge at the store. Honestly, zucchini bread makes sneaky veggies taste like dessert. Plus, picky eaters rarely suspect a thing. If you want something foolproof, crazy moist, and basically a sweet hug in loaf form, keep reading.
Comes From An Award-Winning Zucchini Bread Recipe
Let’s get this out of the way, I didn’t just whip this up randomly on a lazy Sunday (though lazy Sundays are great for baking). This zucchini bread recipe comes from my neighbor Becky who’s actually won blue ribbons at our county fair. I tweaked it a bit (couldn’t help myself), but it’s packed with flavor and trust me, it’s a crowd-pleaser.
One bite and you’ll understand why people ask for the recipe after every potluck. I remember the first time I tasted it, I almost didn’t believe it was zucchini bread. It was so good, I had seconds… then thirds. And you know what? Every time I bake it, the smell just takes over the house in the best way.
Why Bake With Zucchini?
I get some weird looks for this, but baking with zucchini is honestly a cheat code. First off, the veggie itself is basically tasteless. So you get all that famous moistness with zero veggie flavor. Plus, it’s loaded with water (seriously, it’s almost just fancy water with a green jacket on), which makes the bread super soft and tender. If you’ve got kids or ahem adults who are veggie-phobic, zucchini bread is like a delicious Trojan horse. Plus, I love how it uses up summer squash bombs from the garden that nobody wants to eat raw. Win win.
I never thought I’d crave zucchini bread, but this recipe changed my mind. My kids actually *ask* for seconds!
Success Tip: Shredding Zucchini
Here’s one of those “learned the hard way” tips. Don’t just hack the zucchini in big chunks. You want to shred it small, almost like confetti. Use a regular cheese grater for this part. I go with the medium holes. No need to peel, by the way, unless you’re hiding the green specks for extra picky eaters. Squeeze some water out after shredding using a clean kitchen towel, just so the bread doesn’t turn out like a soggy sponge. It’s amazing how much extra liquid comes out (don’t skip this part, trust me).
Once you’ve got your little shredded pile, it mixes right into the batter. You don’t taste the veggie, but your bread will be ultra-moist.
How To Prep Zucchini for the Best Zucchini Bread
Okay, prepping zucchini isn’t rocket science, but there are a couple tricks. I always wash mine even if it says it’s pre-washed (paranoia? Maybe). Cut off the stem. Slice it down the middle if it’s gigantic, and scoop out the big seeds—those can be mushy and weird. Then, like I said before, just shred. I don’t peel mine, because I like the little green shreds in my bread (makes it look fancier, personally). After shredding, seriously, take a moment to squeeze out some of that water. Don’t go wild and try to dry it out completely, some moisture helps.
It’s a little messy and you’ll probably get annoyed with seeds sticking everywhere, but that’s real baking. Once you’re done, just fold it into your mix and you’re set.
Swaps and Substitutions
Don’t stress if you’re missing something. Zucchini bread is forgiving, sorta like your favorite sweatpants. Here’s what you can try:
- Out of oil? Melted butter or even applesauce work great.
- No white sugar? Brown sugar brings in a caramel vibe.
- Gluten-free flour blends swap in cup-for-cup without drama.
- Got walnuts or chocolate chips? Toss them in. Or not… your loaf, your rules.
I’ve even had friends use carrot in a pinch if they’re all out of zucchini. Will it taste a little different? Sure. Still totally edible and smells like heaven when baking.
Common Questions
Q: Can I freeze zucchini bread?
Absolutely. I slice mine first when freezing so I can grab just one piece at a time. Wrap in foil, toss in a zip bag, freeze up to three months.
Q: What’s the best way to store zucchini bread?
On the counter in a sealed container. It stays moist for several days. If you want to keep it longer, fridge works too, but the texture changes a bit.
Q: Peel or not peel the zucchini?
You don’t have to. Peel if you don’t want little green flecks in the loaf, but I swear it makes it look rustic and homey.
Q: Can I reduce the sugar?
Sure. You can cut out about a third and the loaf still turns out sweet enough. If you like things less sweet, go wild.
Q: Why is my loaf soggy in the middle?
Most times, that means too much moisture. Squeeze out that zucchini really well and maybe bake a little longer.
Ready for a Kitchen Win?
So there you go. This zucchini bread recipe is simple, customizable, and honestly tastes like you stole it from a five-star restaurant. Even if you’ve bombed some bakes before, this one is nearly impossible to mess up. Oh, and nothing beats the cozy smell that fills the kitchen. If you want more tips for using garden veggies or just need a solid baking guide, check out these great baking resources. Now go bake and let me know if you wind up eating half the loaf while it’s warm (I won’t judge).
Got Overripe Bananas Too?
If your kitchen counter is a banana-zucchini situation, don’t stop at one loaf! My Banana Bread Recipe with 2 Bananas is the ultimate solution for using up those extra ripe bananas. It’s soft, moist, and perfectly sweet—no mixer needed and ready in under an hour.
Try it next and enjoy two cozy loaves from one baking session!
Zucchini Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment paper. Set aside.
- In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract together until combined and creamy.
- Using a rubber spatula or wooden spoon, fold in the zucchini.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Pour the dry ingredients into the zucchini mixture. Mix gently until no flour pockets remain. Do not overmix.
- Pour batter into prepared loaf pan and bake for 55–65 minutes. Loosely cover with aluminum foil halfway through to prevent heavy browning on top. Bread is done when a toothpick inserted into the center comes out clean.
- Cool in the pan for 1 hour. Then remove and transfer to a wire rack to cool completely.
Notes
Love baking inspo? Follow me on Pinterest for more cozy recipes.