With some zucchini, flour, a hint of vanilla, and cinnamon you can make a tender and moist zucchini bread. Here’s how to do it.
About This Recipe
This recipe makes a super moist and soft bread that is loaded with zucchini goodness. If the people in your house like banana bread they’re going to love this loaf!
Together with zucchini, summer’s favorite vegetable, a hint of vanilla and cinnamon give this bread a beautiful flavor. Be prepared, though, because when you put this in the oven to cook your whole house is going to smell heavenly.
Figuring out how to use zucchini for something other than a salad can be hard but this recipe solves the problem. For this recipe, the zucchini is grated and then folded into an all-purpose flour batter with vanilla and cinnamon.
The zucchini makes this bread super soft and tender and the heavenly aroma it creates is going to tempt you to eat it up as soon as it comes out of the oven. It tastes even better the second day, however, so maybe make it a day ahead of time and try not to eat it.
This homemade Zucchini Bread is:
- Super soft
- Similar to Banana Bread
- Easy to make
- Great with coffee
All-Purpose Flour – The recipe calls for all-purpose flour. For a healthier version, you can substitute whole wheat flour but the taste and texture will be different. If there’s another kind of flour you prefer, give it a try.
Almond or other gluten-free flours work for this bread if that’s something you require.
Zucchini – When grated and folded in the batter, this summer vegetable gives the bread a moist and tender texture that is just irresistible. Zucchini has no taste of its own but absorbs the taste of other ingredients well and provides an extra moist texture to the bread.
Pecans – Pecans add some crunch to this tender bread, which I love. If pecans aren’t your favorite try using walnuts, almonds, or your favorite kind of nuts.
Cinnamon Powder – There’s nothing like the wonderful smell of cinnamon baking in an oven, not to mention the flavor it adds to the finished product.
Vanilla Extract – A slight hint of vanilla is essential in any good sweet and soft bread, so don’t forget the extract.
Brown Sugar – I like using brown sugar for this recipe, but you can use white sugar if you prefer. The amount can be adjusted according to your taste.
Other Ingredients – Basic but essential ingredients you’ll need to complete this recipe are baking soda, baking powder, eggs, and vegetable oil.
Step By Step Recipe
Preheat the oven to 350 degrees F. Grease and flour an 8×4 inch loaf pan.
Mix flour, baking soda, baking powder, cinnamon and brown sugar in a bowl.
Mix oil, eggs and vanilla extract in another bowl.
Now mix dry ingredients with wet ingredients.
Add zucchini and pecans and mix until combined.
The mixture should now be a smooth batter.
Pour the batter into the prepared pan.
Bake for 45-50 minutes or until a toothpick comes out clean. Remove the pan from the oven and let the bread rest for 5 minutes. Remove the bread from the pan and place it on a cooling rack.
Cut into slices and serve.
Frequently Asked Questions
Wash the zucchini, cut off the ends, and grate it. Don’t peel the zucchini, as the outer layer is very soft and adds a nice dark green color to the bread. Once the zucchini is grated, squeeze out the extra water and fold it into the batter.
Yes! To make it without eggs, you can substitute flaxseed eggs. Using flaxseed eggs, however, will cause the texture of the bread to be more coarse.
You can also substitute yogurt and unsweetened applesauce. If you are using sweetened apple sauce, make sure to reduce the amount of sugar so that it doesn’t get too sweet.
To make chocolate zucchini bread, you can fold some semi-sweet chocolate chips into the batter. For the best flavor, make sure you use high-quality chocolate chips.
You can also use some ground nutmeg and cinnamon for extra flavor.
Yes, you can use the same batter to make zucchini muffins. Just spoon the batter into a muffin pan and bake for about 10 to 15 minutes. When they’re done, cool them on a rack before serving.
Yes, you can! Just defrost it and squeeze out as much water as you can from the grated zucchini. Even though this works, I would recommend using freshly grated zucchini in this bread for the best results.
To make this vegan, you can use egg substitutes such as flaxseed eggs or applesauce. Other than the eggs, all the ingredients used in this recipe are vegan friendly.
You can serve this zucchini bread with a hot cup of Beaten Coffee during your evening break, as a dessert after weekend brunch, or anytime you’re in the mood for some.
Zucchini Bread will last for 2-3 days in an airtight container at room temperature. After that, you can refrigerate it for about 3-4 days longer.
You can freeze zucchini bread for about 2-3 months. Wrap the loaf in a double layer of foil or plastic wrap making sure there is no air inside. Then, just put it in a zippered freezer bag and freeze it.
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Zucchini Bread Recipe
- 2 cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoon Ground Cinnamon
- 1 cup Brown Sugar
- ½ cup Vegetable Oil
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 cup Zucchini (grated)
- ½ cup Pecans (chopped – see notes)
- ½ cup Milk
- Preheat the oven to 350 degrees F.
- Grease and flour an 8×4 inch loaf pan. (see notes)
- Mix flour, baking soda, baking powder, cinnamon and brown sugar in a bowl.
- Mix oil, eggs and vanilla extract in another bowl.
- Now mix dry ingredients with wet ingredients. Add milk and mix well.
- Add zucchini and pecans and mix until combined.
- Pour the batter in the prepared pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Remove the pan from the oven and let the bread rest for 5 minutes.
- Remove the bread from the pan and place on a cooling rack.
- Cut into slices and serve.