Hamdi Saidani This Easy Zucchini Bread is a moist and straightforward recipe, which is made with shredded zucchini and light brown sugar. It’s the perfect no-fuss quick bread, ready in about 1 hour and 45 minutes.
Easy Zucchini Bread Ingredients
- Canola nonstick cooking spray, for greasing the pan
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly
- 1/3 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
- One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)
- 1 1/2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
How To Make Easy Zucchini Bread
- Preheat and prep pan: Adjust a rack to the middle position and preheat the oven to 325°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Mix the wet ingredients: In a medium bowl, whisk together the melted butter, oil, vanilla, and eggs. Fold in the shredded zucchini.
- Combine the dry ingredients: In a separate large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
- Make the batter: Gently stir the zucchini mixture into the flour mixture with a spatula until just combined. Do not overmix. Spoon the batter into the prepared pan and smooth the top.
- Bake the bread: Bake for 1 hour to 1 hour and 20 minutes, rotating the pan about halfway through. The bread is done when it’s puffed, golden brown, and a toothpick inserted into the center comes out clean. Let it cool completely in the pan on a wire rack before slicing.
Recipe Tips
- How to prevent soggy zucchini bread? After shredding the zucchini, you can gently squeeze it with your hands or press it in a clean kitchen towel to remove some of the excess moisture. This is the key to a moist, not soggy, loaf.
- Can I add nuts or chocolate chips? Absolutely. About ¾ cup of chopped walnuts, pecans, or chocolate chips would be a delicious addition. Gently fold them in at the very end of mixing the batter.
- How do I know when the bread is done? The toothpick test is the most reliable method. A toothpick or wooden skewer inserted into the thickest part of the loaf should come out clean, with no wet batter attached.
- Can I make this recipe into muffins? Yes. Divide the batter into a lined 12-cup muffin tin, filling each cup about two-thirds full. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
What To Serve With Zucchini Bread
This delicious quick bread is a treat on its own, but it’s even better with a simple spread.
- A thick slice served warm with salted butter
- A spread of cream cheese
- A cup of hot coffee or a tall glass of cold milk
How To Store Zucchini Bread
- Room Temperature: Wrap the completely cooled bread in plastic wrap or foil and store it at room temperature for up to 4 days.
- Freeze: This bread freezes very well. Wrap the entire loaf or individual slices tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw at room temperature.
Zucchini Bread Nutrition Facts
- Serving Size: 1 slice
- Calories: 280 kcal
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to peel the zucchini?
No, it’s not necessary to peel the zucchini. The skin is very thin and will soften completely during baking, adding nice green flecks to the finished bread.
Why did my quick bread sink in the middle?
Sinking is often caused by underbaking or opening the oven door too early. Make sure the center is fully cooked by using the toothpick test before removing it from the oven. A dense, heavy batter from overmixing can also be a cause.
Can I use less sugar in this recipe?
You can reduce the sugar slightly, but keep in mind that sugar contributes not only to sweetness but also to the moisture and tender texture of the bread. Reducing it too much will result in a drier, less flavorful loaf.
Easy Zucchini Bread Recipe
Description
A classic, incredibly moist, and easy-to-make quick bread that’s a perfect way to use up fresh summer zucchini.
Ingredients
Instructions
- Preheat oven to 325°F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
- Whisk together melted butter, oil, vanilla, and eggs. Fold in the shredded zucchini.
- In a separate bowl, whisk together flour, both sugars, baking powder, baking soda, and salt.
- Gently stir the wet ingredients into the dry ingredients until just combined.
- Pour batter into the prepared pan and bake for 1 hour to 1 hour 20 minutes.
- Cool completely in the pan before slicing and serving.
Notes
- Do not overmix the batter once you combine the wet and dry ingredients; this is key to a tender bread.
- For extra moisture, you can gently squeeze some of the water out of the shredded zucchini before adding it to the batter.
- This recipe makes one loaf, but it can easily be doubled to make two.
- If the top of the loaf is browning too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
