Easy Zucchini Bread Recipe (2024)

Warm, fragrant zucchini bread makes the perfect dessert, snack or addition to a summer brunch menu party. This quick bread recipe calls for whole wheat flour, which gives the bread a nutty flavor and adds some health benefits. The recipe is easy to follow, and you’ll have a delicious loaf of zucchini in no time.

Introduction

Summer is the perfect time to enjoy fresh, homegrown zucchini.

If you have an abundance of this summer squash, one good way to use it is by making homemade zucchini bread. Likethis recipe for banana bread, this quick and easy recipe yields a moist, flavorful bread perfect for summertime picnics and potlucks.

All you need are a couple of bowls, a whisk and a spatula. You will also need a tea towel or a potato ricer as we will remove the excess moisture from the zucchini that is often the cause of a gummy and wet loaf.

As a bonus, cleanup is easy as there is no need for a mixer or food processor.

Best of all, it’s a great way to use summer zucchini.

So if you’re looking for a delicious way to enjoy your summer harvest, here is the perfect recipe for zucchini bread that is easy, quick to make and healthy. It incorporates whole wheat flour with 3½ cups of grated zucchini and just the right amount of sugar to satisfy that sweet tooth.

Mise en place

Prep the fresh zucchini: Properly rinse and dry 3 small to medium-sized zucchini. As you can see, I used one summer squash and 2 zucchini.

Next, remove the little stump where the flower was growing. Do not remove the part attached to the plant, as this will make grating the zucchini easier -which is the next step. There is no need to remove the zucchini skin.

Using the large holes of a box grater, grate all three zucchinis. Place in a colander set over a medium bowl. Set it aside while we prepare the rest of the simple ingredients.

The dry ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour (142 grams), 1 cup of whole wheat flour (156 grams), 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 2½ teaspoons ground cinnamon, and ¼ teaspoon nutmeg.

Take a minute or so to whisk the dry ingredients together properly.

The wet ingredients: Whisk together 2 eggs, ¾ cup brown sugar, ¼ cup vegetable oil, and 1½ teaspoons of pure vanilla extract in a medium mixing bowl.

Squeeze the shredded zucchini: Transfer to a potato ricer and push them through to remove the liquid. If you do not have one, place it in a clean dish towel and wring out the liquid.

There should be about 3½ cups of grated zucchini weighing about 350 grams.

Instructions

Preheat the oven to 350℉ (175°C) and set the rack in the middle. Grease and flour (or use non-stick spray) an 8 x 4-inch loaf pan.

Add the grated and squeezed zucchini to the wet ingredients and combine them properly.

Pour the wet ingredients into the dry ingredients and combine until just moistened.

Immediately pour the batter into the greased pan and sprinkle the top with 1-2 tablespoons of turbinado sugar.

Bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean.

Place the pan on a wire rack to cool for about 10 minutes.

Remove from pan to cool down completely before slicing.

Tips

• Use small to medium zucchini to provide the best flavor and visual appeal. If using medium-large zucchini, remove the seeds before grating as these are usually bitter. There is no need to peel them.
• Whisking the dry ingredients together ensures the proper distribution of the leavening agents.
• Add a handful of chopped walnuts, pecans, or mini chocolate chips for a simple variation.
• If using a 9 x 5 pan, start testing for doneness at 50 minutes.
• This bread tastes better the next day if you can wait that long.

FAQ

More Zucchini Recipes

Zucchini Sticks

If you enjoy healthy zucchini recipes, you will love these zucchini sticks. The recipe includes options to bake or air fry.

GET THE RECIPE

If you are looking for a breakfast recipe with zucchini, look at thesezucchini pancakeswith sweet corn or these nutritious grab-and-go breakfast zucchini muffins. This zucchini and eggs recipe is another family favorite! All of these recipes are perfect forbrunch! Take a look at these easy zucchini recipes for more ideas.

Recipe inspiration

This is a recipe that I’ve wanted to share with all of you ever since I started my website.

I have tweaked and adjusted a zucchini loaf recipe that a work colleague first shared with me over thirty years ago.

Recently, I received a request from a reader asking if I had a delicious zucchini bread recipe.

So I updated my editorial calendar and made this recipe my number one priority.

If you are tired of gummy, wet, oily and sweet zucchini loaves, this moist zucchini bread recipe is for you!

I hope you get a chance to try it!

★★★★★ If you have made this zucchini loaf recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on August 1, 2020, and republished on August 3, 2022, with updated content and a video. Thanks for sharing.