What ingredients are in zucchini bread?

Zucchini bread typically includes flour, sugar, eggs, baking powder, baking soda, cinnamon, oil, vanilla extract, and grated zucchini . Some variations may also include nuts, chocolate chips, or lemon zest .

Do you take the skin off zucchini for bread?

No, you do not need to peel zucchini before grating it. The skin is soft and blends easily into the batter. Additionally, it contains extra fiber and nutrients .

What goes well with zucchini bread?

Zucchini bread pairs well with butter, honey, nut butter, fresh fruit, or cream cheese . It also complements a cup of coffee or tea for a cozy snack.

Can I freeze zucchini bread?

Yes! Zucchini bread freezes well for up to 3 months . Wrap it in plastic wrap , store it in an airtight container , and thaw before serving.

Why did my zucchini bread turn out dense?

Dense zucchini bread is often caused by overmixing the batter or using too much flour . To prevent this, stir gently until just combined and measure flour properly.

How do I know when my zucchini bread is done?

Insert a toothpick into the center —if it comes out clean or with a few moist crumbs, it’s ready. The top should be golden brown and slightly firm .

Zucchini Bread Recipe: Moist, Delicious & Easy to Make

Description

There’s something magical about the smell of freshly baked zucchini bread wafting through your kitchen. This classic zucchini bread recipe is incredibly moist, easy to make, and packed with flavor. Whether you enjoy it for breakfast, as a snack, or even dessert, this foolproof recipe is a great way to use up extra zucchini while creating a delicious, homemade treat.

Ingredients

2 cups all-purpose flour (can substitute with whole wheat flour)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
2 large eggs (room temperature)
¾ cup sugar (can use brown sugar for added moisture)
½ cup vegetable oil (can be replaced with melted butter)
1 tsp vanilla extract
2 cups grated zucchini (no need to peel)
½ cup chopped walnuts (optional, for extra crunch)

Instructions

Preheat & Prepare the Pan – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
Mix Dry Ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt to ensure even distribution.
Mix Wet Ingredients – In a separate bowl, whisk the eggs, sugar, oil, and vanilla extract until smooth.
Incorporate the Zucchini – Gently fold the grated zucchini into the wet mixture. Do not squeeze out all the moisture.
Combine Wet & Dry – Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread soft.
Add Mix-ins (Optional) – Fold in chopped walnuts, pecans, or chocolate chips for extra texture.
Transfer to Loaf Pan – Pour the batter into the prepared loaf pan, smoothing the top.
Bake – Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve – Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freezes well for up to 3 months—just wrap slices individually for quick breakfasts!
Variations: Add chocolate chips, raisins, or a touch of orange zest for a unique twist.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~220
Fat: 10g
Carbohydrates: 30g
Protein: 3g