Easy Zucchini Bread

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!

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!

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℉

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.

Step 2
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 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.

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