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    Home » Easy Recipes » Desserts & Treats

    Easy Zucchini Bread

    Published: Oct 10, 2023 · Modified: Oct 8, 2023 by Susan Moncrieff · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Zucchini bread is a moist and flavorful bread that uses up the excess zucchini you have. Whether your garden has some prolific zucchini plants or you bought too much, this is the most delicious way to use up zucchini!

    Two slices of zucchini bread on a white plate with shredded zucchini in the background.

    When I do have a lot of zucchini to use up, I also turn to these two recipes. These Chocolate Chip Zucchini Muffins are a three-ingredient cake mix recipe. That means they are so quick and easy! A friend told me they are her favorite way to use up zucchini because her kids can't see or taste the zucchini because of the chocolate flavor.

    These zucchini pizza boats are easy and delicious, too! They are a great way to use up zucchini and enjoy pizza flavors at the same time!

    Table of contents

    • Why I love this bread
    • Ingredients
    • Ingredient Substitutions
    • Helpful Hints - Zucchini
    • Instructions
    • Storage
    • FAQs

    Why I love this bread

    It's not worth making unless it tastes good. And this sure hits the mark! It's a very moist and flavorful bread. I love a slice with my morning coffee.

    When you have too much zucchini, this uses up a decent amount. You will use up two cups of grated zucchini! Think of all that healthy zucchini you are adding to your recipe!

    Ingredients

    • All-purpose flour - although sometimes I do 75% all-purpose and then the balance whole wheat flour.
    • White sugar - You do need the sweetness for the bread. I do not recommend using less in this recipe.
    • Baking Soda
    • Baking Powder
    • Salt - a little salt always adds to the flavor.
    • Pumpkin Pie Spice Seasoning
    • Large Eggs
    • 2 full cups of grated zucchini. Perfect for using up those surprise huge zucchini that seem to grow overnight.
    • Vegetable oil
    • Vanilla - Natural

    Ingredient Substitutions

    As mentioned above, you can substitute some whole wheat flour for the all-purpose. If you wish to use brown sugar, make sure you are packing the brown sugar as you are measuring.

    If I don't have vegetable oil, use another neutral oil. Canola oil is a good choice.

    In the late summer, I usually make a batch of pumpkin pie spice and use it for my fall baking. You can also substitute apple pie spice or even just cinnamon. The flavors will be a little different, but will still be delicious!

    Helpful Hints - Zucchini

    If you are grating young/small zucchini, there is no need to scrape out the seeds. This is the size you would normally see at the grocery store.
    If you have a large zucchini that you are trying to use up, cut it in half lengthwise and scrape out the seeds.

    Normally you do not need to peel the zucchini prior to grating it (use the larger hole side of the grater). If the peel is thick, you may want to remove some. But I normally don't.

    This is a very moisture-filled vegetable. For this recipe, you do NOT want to squeeze the water out of the zucchini. The recipe assumes the water from the zucchini is part of the recipe.

    Instructions

    Preheat oven to 350℉

    chocolate banana muffins
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    Step 1
    Spray two loaf pans with baking spray, then add parchment paper. I put parchment paper in like a 'sling', and then lifting out the loaf is easier.

    Zucchini bread batter in two loaf pans, ready for the oven.

    Step 2
    Mix dry ingredients, including flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Once well combined, set aside.

    Mixing dry ingredients for zucchini batter in a large glass bowl.

    In a different bowl, beat eggs, then add other wet ingredients, including zucchini, oil, and vanilla. Stir until well mixed.

    Mixing wet ingredients for zucchini bread.  Includes scrambled egg, grated zucchini, vegetable oil and vanilla.

    Add the bowl of dry ingredients to wet ingredients and then stir until just combined. 

    Divide evenly into the two prepared loaf pans. Check with a toothpick to see if they are done starting at 50 minutes.

    Two slices of zucchini bread on a white plate with shredded zucchini in the background.

    Use parchment paper to help remove from pans, and cool on a wire rack for 5 - 10 minutes.

    Storage

    This bread is fine on the counter for up to 2 days. If you want to keep it longer (or freeze one loaf), wrap it well and place it in the freezer. It freezes well, and I've kept a loaf in the freezer for up to 3 months. To thaw, just set it out on the counter at room temperature.

    FAQs

    Can I add nuts to this zucchini loaf?

    Absolutely. I suggest using about 1 ½ cups of either chopped walnuts or pecans if adding nuts. If you are adding nuts to only one loaf, add half that amount.

    Where is the pumpkin pie spice mix you made?

    It's an easy mix made up of 5 spices. Follow the blue link to get to the easy homemade pumpkin spice mix.

    Two slices of zucchini bread on a white plate with shredded zucchini in the background.
    Print Recipe
    5 from 2 votes

    Easy Zucchini Bread

    This zucchini bread is delicious, moist and full of flavor. It uses 2 full cups of grated zucchini. The seasonings are delicious and you don't even taste the zucchini
    Prep Time12 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 12 minutes mins
    Course: baked goods, Dessert, treat
    Cuisine: American
    Servings: 24 slices
    Calories: 164Kcal
    Author: Susan Moncrieff

    Ingredients

    • 2 cups All-purpose flour
    • 1 ½ cups sugar
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 tablespoon pumpkin pie spice or substitute 1 tablespoon cinnamon
    • 4 large eggs
    • 2 cups zucchini grated
    • ¾ cups oil vegetable or canola oil
    • 1 tablespoon vanilla

    Instructions

    • Preheat oven to 350℉
    • Spray two loaf pans with baking spray, then add parchment paper.
    • Mix dry ingredients, including flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Once well combined, set aside.
    • In a different bowl, beat eggs, then add other wet ingredients, including zucchini, oil and vanilla. Stir until well mixed.
    • Add bowl of dry ingredients to wet ingredients and then stir until just combined.
    • Divide evenly into the two prepared loaf pans. Check with a toothpick to see if they are done starting at 50 minutes.
    • Use parchment paper to help remove from pans, and cool on wire rack for 5 - 10 minutes.

    Notes

    Storage

    This bread is fine on the counter for up to 2 days. If you want to keep it longer (or freeze one loaf), wrap well and place in freezer. It freezes well and I've kept a loaf in the freezer for up to 3 months. To thaw, just set out on the counter at room temperature.

    Nutrition (I am not a nutritionist. These are estimates only)

    Serving: 1slice | Calories: 164Kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Emilia R. Gonzales

      October 29, 2024 at 3:54 pm

      Can almond flour be used in place of white flour?

      Reply
      • Susan Moncrieff

        November 11, 2024 at 9:47 am

        I have not made this recipe with almond flour so am not sure if it will work. If you do try it, please let us know if it works well for you!

        Reply

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    I'm Susan! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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