Zucchini Bread

Soft and moist zucchini bread has a hint of cinnamon and is oh so flavorful. It is quick, easy and SO delicious!

Put your bounty of zucchini to good use with this soft and delicious Zucchini Bread recipe (no yeast involved!). The recipe makes two loaves, one for now, and one for later! For more tasty sweet breads try Blueberry Bread, Amish Friendship Bread, and Bisquick Banana Bread.

Best Zucchini Bread

Today, we are sharing our favorite Zucchini Bread recipe (although we also love our Lemon Zucchini bread which is out of this world!)

We have been enjoying this recipe and variations of it for as long as we can remember. It’s been especially nice to enjoy when there have been abundant amounts of zucchini in the garden!

Even though it’s filled with zucchini, most kids don’t realize that zucchini bread is sweet and delicious. The kids never even realize they are eating their veggies!! It’s a win for the entire family.

How to Make Zucchini Bread

PREP. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

DRY INGREDIENTS. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

WET INGREDIENTS. Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Tip: It is really important to DRY your grated zucchini. Once you grate the zucchini, place it in a colander and let it shed the extra water for about 30 minutes before you pat it dry. Do not skip this step or the zucchini bread will be too watery and not bake well.

BAKE. Bake for 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Note: If you’re making this bread in mini loaf pans, you’ll only need to bake it for 35-40 minutes. 😉

Storing Info + Tips

STORE this bread keeps at room temperature for 1-2 days or for about a week in the fridge. 

As previously mentioned this recipe makes 2 loaves and can be frozen for later. Once the loaf has cooled, wrap it with plastic wrap and again with foil. FREEZE for 2-3 months. Allow time to thaw before serving. 

As quick breads go, this one is definitely one of the best I’ve tried. It’s pretty easy to whip up, and you can customize it by adding different flavors like:

• shredded coconut
• mini chocolate chips
• orange or lemon zest
• or chopped walnuts.

You want to be careful not to over-mix once you add the flour, though. Just a few quick stirs is all it takes to combine the final ingredients. If you over-mix, you’ll end up with a dense bread, and that’s definitely not what you want.

 For more easy, quick bread recipes:

• Glazed Lemon Zucchini Bread
• Snickerdoodle Bread
• Blueberry Quick Bread
• Amish Bread
• White Chocolate Lemon Bread
• Glazed Almond Poppy Seed Bread