Go Back
Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe is a moist, spiced loaf with tender crumb and a lightly crunchy top. Made with shredded zucchini, brown sugar, and a hint of cinnamon, it’s an easy bake for weekend mornings or an easy weeknight bake. The texture is soft and comforting, and it’s perfect for sharing at gatherings or packing for lunches.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Desserts
Cuisine American
Servings 12 servings
Calories 220 kcal

Equipment

  • Loaf Pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Wire Rack

Ingredients
  

  • 1 1/2 pound (453.59 g) zucchini, shredded, about 2 large zucchini Shredded and juicy, provides moisture and subtle vegetal flavor while contributing to the tender crumb and bulk of the loaf; squeeze lightly to remove excess water if batter seems too wet and fold in gently to distribute evenly.
  • 2 cups (250 g) all-purpose flour All-purpose flour gives the bread structure by forming the gluten network that traps air bubbles during baking; measure accurately and sift if lumpy to ensure even texture and proper rise.
  • 2 teaspoons ground cinnamon Warm and fragrant, ground cinnamon adds aromatic sweetness and depth, complementing the zucchini and brown sugar; stir into the dry ingredients to distribute its flavor uniformly throughout the bread.
  • 1 teaspoon baking powder Leavening agent that contributes to overall lift and gives a light crumb when balanced with baking soda; whisk with the dry ingredients to ensure even rising action during baking.
  • 1 teaspoon baking soda Reacting with acidic components, baking soda aids browning and helps create an airy texture by producing carbon dioxide; mix into the dry ingredients to activate with the batter’s moisture and acid.
  • 1 1/2 teaspoons (0.5 teaspoon) salt Seasoning the batter with salt enhances and balances sweetness while strengthening the dough’s structure slightly; dissolve into the wet ingredients or mix with the dry so flavor is evenly distributed.
  • 1 1/4 cups (150 g) light brown sugar Moist and caramel-like, light brown sugar adds sweetness, tenderizes the crumb, and contributes to color and flavor complexity; cream lightly with the eggs and oil or add to wet mixture for even incorporation.
  • 1/4 cup (6 tablespoons) vegetable oil Neutral-flavored oil supplies fat that keeps the bread moist and extends shelf life while creating a tender mouthfeel without solidifying at room temperature; combine with wet ingredients for uniform distribution.
  • 2 large eggs, beaten lightly Beaten eggs provide structure, emulsification, and lift while contributing richness and helping ingredients bind together; beat lightly to incorporate air and mix into wet ingredients for stable batter.
  • 1 teaspoon (1 tablespoon) vanilla extract Fragrant and sweet, vanilla extract enhances overall aroma and rounds out flavors from sugar and cinnamon; stir into the wet mixture to blend evenly into the batter.
  • 3/4 cup (49.5 g) walnuts, coarsely chopped Coarsely chopped walnuts contribute crunch, nutty flavor, and textural contrast while adding richness and visual appeal; fold in near the end of mixing to avoid releasing excess oil into the batter.
  • 1 tablespoon (61.25 ml) granulated sugar, for sprinkling Coarse granulated sugar sprinkled on top creates a crunchy, sweet crust that enhances presentation and provides a delightful textural contrast after baking; scatter evenly over the loaf before placing in the oven.

Instructions
 

  • Preheat oven to 325 degrees F. Grease a 9×5-inch loaf pan and line it with parchment paper so excess parchment hangs over each side.: You should notice the kitchen warming and a faint scent from the preheating oven, which helps set the batter once it goes in. Greasing and lining the pan ensures the loaf releases cleanly, avoiding tearing the crust when unmolding; the parchment overhang gives you handles for lifting. A common mistake is skipping the parchment which can lead to the top sticking and breaking when removed. If your pan is dark, reduce heat by a few degrees or tent with foil halfway through to prevent overbrowning.
  • Place the zucchini in a clean dish towel, gather the ends together, then twist and squeeze to drain out as much liquid as possible.: When you squeeze, you should hear a gentle squelch and feel the towel cool as liquid is expelled, which is crucial for the loaf's texture. Removing this water prevents a soggy center and concentrates the zucchini's flavor. One trap is not squeezing long enough, which leaves excess moisture and can make the crumb gummy. If the zucchini still seems watery, give it another firm twist and press over a bowl to capture the liquid.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt to combine; set aside.: Whisking releases the aroma of the cinnamon and ensures the leaveners are dispersed, which yields an even rise and prevents pockets of baking soda. Visually, the mixture will look uniform and pale, with specks of spice distributed throughout. A common error is adding wet ingredients directly into unmixed dry pockets, causing uneven texture, so take a minute to whisk thoroughly.
  • In a medium bowl, whisk together the brown sugar, oil, eggs, and vanilla extract until completely combined. Fold in the drained zucchini.: As you whisk, the brown sugar dissolves into the oil and eggs, producing a glossy, cohesive mixture that smells warmly of molasses and vanilla. Folding in the zucchini introduces flecks of green and moist strands into the batter, and you should see the mixture become thicker and more textured. Beware overmixing at this stage since vigorous stirring can lead to a tougher crumb. Use gentle motions and stop when the zucchini is evenly distributed.
  • Add the zucchini mixture to the flour mixture and use a rubber spatula to fold together until a few streaks of flour remain. Add the chopped walnuts and gently fold to combine.: The batter will feel slightly dense yet pliable, with the flour streaks indicating you should stop mixing soon to avoid overdeveloping gluten. The aroma should shift to a nutty, spiced fragrance when the walnuts are folded in. A common misstep is overfolding which can produce a tight, less tender loaf. Aim for a uniform batter with some small streaks of flour that disappear with a few light folds.
  • Pour the batter into the prepared pan, smooth into an even layer, and sprinkle the granulated sugar evenly over the top.: Pouring is tactile, and you may hear a soft glug as the batter settles; smoothing the top ensures an even rise and attractive appearance. The sprinkle of granulated sugar will glint slightly and caramelize in the oven for a subtle crust. Avoid packing the batter tightly into the pan which can trap air and create dense spots, instead use gentle taps on the counter to level it.
  • Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 65 to 75 minutes. Place the pan on a wire rack and allow the bread to cool in the pan for 30 minutes. Remove the bread from the pan and allow to cool completely on a wire rack before serving. Leftover bread should be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.: During baking you will smell the cinnamon deepen and the top will take on a golden brown hue, with the kitchen filling with toasty, sweet notes. The toothpick test ensures the interior is done without drying it out, and resting in the pan helps the loaf set so it does not collapse when removed. A frequent issue is removing the bread too soon, which causes a gooey center, so be patient and test multiple spots near the center.
  • Remove the bread from the pan and allow to cool completely on a wire rack before serving. Leftover bread should be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.: As you unmold, the crust should feel firm and slightly crisp; cooling on a wire rack prevents trapped steam from making the underside soggy. Cooling completely allows the crumb to finish setting, which makes slicing neater and keeps the texture perfect. Storing wrapped at room temperature preserves moisture, but leaving it unwrapped will dry the loaf out quickly, so seal it well to maintain freshness.

Notes

  • Squeeze the zucchini well, press and twist the shredded zucchini in a clean towel to remove excess liquid, which ensures the batter will not be too wet and the crumb will remain tender rather than gummy.
  • Measure flour by weight, using a scale for the all purpose flour gives consistent results and prevents a dry, dense loaf that can occur from overpacking measuring cups.
  • Swap nuts carefully, if you prefer alternatives to walnuts like pecans or omit nuts entirely, fold them in gently to maintain even batter texture and avoid overmixing.
  • Adjust sweetness mindfully, reduce the brown sugar slightly if you prefer a less sweet loaf, but remember it contributes to moisture and depth of flavor so don’t cut too much.
  • Toast nuts for more aroma, place the walnuts on a baking sheet and toast briefly until fragrant, which enhances their flavor but avoid overcooking to prevent bitterness.
  • Use parchment for easy removal, lining the 9 by 5 inch loaf pan with parchment that overhangs will let you lift the loaf out cleanly and preserve the crust’s texture.
Keyword easy zucchini bread, moist zucchini loaf, zucchini bread recipe, zucchini bread with walnuts