Y’all my mama’s zucchini bread is the just the best. She keeps the texture moist with that next-level tender crumb. Plus the zucchini really shines in the batter. We don’t play around with it. You really taste it. Make this quick bread all summer long and smear on some butter while it’s warm.
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How to Make Zucchini Bread
Before you get started mixing it’s a good idea to go ahead and preheat the oven to 325 degrees and prepare your loaf pan with non-stick baking spray and parchment paper.
Step 1: Mixing the Batter
- Whisk together the flour, ground cinnamon, salt, baking powder, and baking soda.
- Beat the egg and egg yolk on high speed with an electric mixer then add in granulated sugar and beat for 4 minutes.
- Add the flour mixture while the mixer is on slow speed.
- Mix in the vegetable oil and grated zucchini until combined. Don’t worry that the batter is super thick.
Step 2: Bake the Bread
- Add the batter to your prepared loaf pan and bake for 40-50 minutes or until toothpick inserted into center of the loaf comes out clean.
- Cool it for 10 minutes then remove from pan. Cool completely and serve.
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Zucchini Bread
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I’ll email this recipe to you, so you can come back to it later!
Equipment
- 1 loaf pan
Ingredients
- 1 ½ cups all-purpose flour
- 1 1/4 tsps baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoons ground nutmeg
- 1 teaspoon cinnamon
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups coarsely grated grated zucchini 1 large or 2 medium, squeezed of excess liquid with your hands
Instructions
- Position a rack in the middle of the oven and preheat to 350°F. Grease an 8 by 4 by 2-inch loaf pan with nonstick baking spray and line it with a piece of parchment paper, leaving at least a 2-inch overhang on both longer sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined.
- In a large bowl and using a handheld mixer, beat the eggs on high speed until frothy, about 1 minute. Add the granulated sugar and beat on high to incorporate, about 1 minute.
- With the mixer running on medium-high speed, add the oil in a steady stream and beat until the mixture has the thickness and texture of mayonnaise, about 1 minute. Add the vanilla and beat until incorporated, about 15 seconds. Add the dry ingredients to the wet ingredients and mix on low speed just to combine. Using a rubber spatula, fold in the zucchini just until combined—the batter will be very thick.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, until a toothpick or cake tester inserted into the center comes out clean and the loaf starts to pull away from the sides of the pan. Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the bread from the pan and set it on the rack. Let cool completely, ideally overnight, before slicing and serving (letting it rest really helps set the bread’s texture).
Notes
Storage
Either wrap the loaf tightly or store it in an airtight container, so it doesn’t go stale. Store it at room temperature or in the fridge to keep it fresher. If you enjoy your zucchini bread warm you can reheat it in the oven wrapped in foil or heat up individual slices in the microwave for a few seconds.How long will it last?
It should keep for at least 2-3 days at room temperature.Can I freeze leftovers?
Yep, you can freeze it to preserves its freshness for up to three months. Be sure to wrap it in both plastic and aluminum foil or place it wrapped inside a freezer safe bag to keep it from absorbing any flavors from the freezer. Defrost in the refrigerator overnight or let sit out at room temperature for about an hour before serving.Nutrition
Recipe Tips
- Use Fresh Zucchini. Frozen zucchini has way too much water and will weigh down the bread.
- Prep Your Pan. Be sure to spray the pan very well and line it with parchment paper to make it easier to remove from the pan after baking.
- Cool in the Pan First. The zucchini loaf will still be cooking when you first take it out of the oven. It will stay too soft and fragile to remove super fast. I would wait at least 15 before removing so it doesn’t fall apart.
- Don’t Over Mix. Make sure to use low speed when adding the flour and mix only enough to incorporate everything. Mixing too much may make it tough.
- Avoid Grating Too Large: Medium or small sized holes works best to cook the zucchini so that it’s there but not overpowering.
Recipe Help
I like to use parchment paper with flaps on the sides to ensure it comes out clean once baked. Cut the parchment slightly larger than the pan and then cut slits in each corner so it will easily fit into the pan without bunching up. This forms little flaps that extend above the pan which you can use to lift the bread from the pan after it’s cooled slightly.
Nope, it’s unnecessary! Leaving the skin intact gives the bread more texture and color. Simply scrub and wash the zucchini before baking.
More Favorite Bread Recipes
- Mexican Cornbread
- Honey Cornbread
- Banana Bread
- Chocolate Chip Banana Bread
- Chocolate Chip Zucchini Bread
- Apple Fritter Bread
- Hummingbird Bread
- Cornmeal Pound Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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You mention cinnamon in the instructions but it’s not in the list of ingredients. Is it 1 teaspoon?
Yes, thank you for letting me know that it was missing! Added now! Hope you enjoy!
Hi Jocelyn. Can these be made into muffins as well?
Going over ingredients I noticed that it’s calling for 1 egg and 1 egg yolk. Are you saying whole egg and a separate egg yolk?
Hi Stella, yep! You need 1 large whole egg and then 1 egg yolk.
This zucchini bread is a great way to get my family to eat veggies! The texture and flavor are perfect!