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The best every zucchini bread recipe just for you
This zucchini bread recipe lives up to the name! Easy to make and you’ll love the blend of spices used. Zucchini Bread is the perfect way to use up all that zucchini in the garden! As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.
Do you have to peel the zucchini first?
No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of the zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends, and then grate or zest the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.
Should I squeeze the excess water out of the Zucchini before including it in the bread?
Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content.
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The Best Ever Zucchini Bread
- Prep Time: 20 minutes
- Cook Time: 1 hours
- Total Time: 1 hour 20 minutes
- Yield: 1 1x
- Category: Bread Recipes
- Cuisine: Breakfast, Beunch
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1/2 cup of vegetable oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tsp nutmeg
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups grated zucchini you can add a little more, I always do!
- 1 cup chopped walnuts
Instructions
Grease two 8 x 4-inch pans or 6 mini loaf pans.
Preheat oven to 325 degrees F.
Assemble your ingredients. Mix flour, salt, baking powder, soda,
nutmeg, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large
bowl.
Add dry ingredients to the creamed mixture and beat well.
Grate the zucchini into small slivers. Stir into the mixture
along with the walnuts until well combined.
Pour batter into prepared pans.
Bake for 45 to 60 minutes, or until tester inserted in the
center comes out clean. My mini-loaf pans take about 40-50 minutes. Large-sized loaves take about 55-60 minutes.
Cool in pan on a rack for 20 minutes.
Remove bread from pan, and completely cool.
Notes
Do you have to peel the zucchini first?
No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends, and then grate or zest the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.
Should I squeeze the excess water out of the Zucchini before including it in the bread?
Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content.
I would like to thank Ashley over at the Irish twin’s momma for sharing this recipe with us.
Nutrition
- Serving Size: 1
- Calories: 1232
- Sugar: 98
- Sodium: 1038
- Fat: 52
- Saturated Fat: 5
- Unsaturated Fat: 44
- Trans Fat: 1
- Carbohydrates: 176
- Fiber: 7
- Protein: 20
- Cholesterol: 140
Other Zucchini recipes you may enjoy:
- Zucchini meatballs
- Zucchini Brownies
- and last but not least Zucchini Flatbread
I would like to thank Ashley over at the Irish twin’s momma for sharing this recipe with us.
Hi Esme, no worries, I just wanted to reclaim my name — and my gender!!! Male insecurity, tsk!
This looks great, Esme – my teen daughter has been furiously baking during lockdown so will pass this on to her! Claire x
Hi Claire – Oh, I am so happy to see this, hope you all will enjoy it, please let me know what you think, any feedback would be highly apprecited
Great recipe!! I will give this to my friends who will enjoy this!!!
Hi Javier. Thanks for popping in and sharing my recipe with your friends.
Sounds delicious! #SeniSal
Dear Edna. thanks for popping here here and I truly hope you will enjoy this one when you have had the opportunity to try it out. Enjoy
Dear Enda – my apologies for this slip, please forgive me for the mixup
This recipe looks great and easy to follow. Thanks, Esme, for sharing. #senisal
Dear Natalie, I am so happy to continuously see you here at #Senisal and thanks for your comment and support. Yes, here you will only find easy to prepare home made recipes. Hope you have had the opportunity to test one or more from my blog.
Hi Esme, just to clarify, it’s Enda (male) not Edna (female)!
Looks delicious! I am saving this for this summer when we are overrun with zucchini!
Dear Laurie. Thanks friend I hope you will have an opportunity to try it it and will also enjoy it.
This looks great, although I would cut the sugar in half. I always do as I don´t like my baking to be too sweet, especially bread. A great way to use up a plethora of zucchinis
Morning Darlene. Thanks for popping in and your note here. The Irish Twin’s Momma made and share this post with us, and as I have just returned from hospital after my discharge, I have not had the opportunity to test it myself, so as far the less sugar, please let me know how it turned out for you.
Will do. xo