Best Zucchini Bread Recipe
Add Preferred SourceThis Zucchini Bread recipe is perfect for breakfast, snack, or a tasty addition to any meal. It’s super easy to throw together and guaranteed to bring a smile with its savory vegetable flavor and wonderful texture. Whether you’re a baking newbie or a seasoned pro, this recipe is a fun way to use up extra zucchini in the summer months!
Why You Will Love Making Zucchini Bread
If you’ve never tried your hand at zucchini bread, you’re in for a treat! Here’s why you’ll want to make this your new go-to recipe:
- Simple Ingredients: Everything you need is probably already in your kitchen!
- Simple Kitchen Tools: All you need is a loaf pan, a couple bowls, a wooden spoon, a grater, and parchment paper.
- Healthy: Packed with zucchini, this original recipe sneaks in veggies in the tastiest way possible.
- Freezer-Friendly: Make a couple of loaves and freeze one for later. It thaws beautifully!
- Perfect Texture: Moist and fluffy every time, with just the right amount of crust.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Zucchini Bread with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making zucchini bread is a breeze, and it’s a great way to use up that summer zucchini surplus! Here’s how to do it:
Preparing Your Ingredients
Start by preheating your oven to 180ºC (350°F) and lining a loaf pan with parchment paper. This will make it super easy to remove your bread once it’s done. Grate the medium zucchini on a box grater and then place it in a sieve to press out some of the moisture. This step is key to preventing your bread from being too soggy.
Mixing the Ingredients
In a large bowl, whisk together all the dry ingredients: all-purpose flour, baking powder, baking soda, and a pinch of salt. In another bowl, combine the milk and vinegar—this mixture should curdle a bit, which is exactly what you want. Then, stir in the melted butter and egg until everything is well combined.
Combining Wet and Dry
Pour the liquid ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep your bread nice and tender. Fold in the grated zucchini, sharp cheddar, and chopped green onions to add that extra flavor and texture.
Baking
Transfer the batter to your prepared pan and smooth the top with a spatula. Pop it in the preheated oven and bake for about an hour. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Cooling and Serving
Let the bread cool in the pan for a few minutes before transferring it to a wire rack. Serve it warm for the ultimate comfort treat!
Ingredients
- 1 ½ cups shredded zucchini
- 2 cups all purpose white flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vinegar white or apple cider
- 1 egg
- 3 teaspoons butter melted
- 1 ½ cups grated sharp cheddar
- 2 green onions chopped
Instructions
- Preheat the oven to 180ºC (350°F) and line a loaf pan mold with parchment paper.
- Grate the zucchini and place in a sieve to remove some of the water. Measure the zucchini once you have removed the water.1 ½ cups shredded zucchini
- Combine dry ingredients in a big bowl.2 cups all purpose white flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another bowl, combine the milk and vinegar until it curdles a little. Add the butter and egg and mix well.1 cup milk, 1 teaspoon vinegar, 1 egg, 3 teaspoons butter
- Add the wet ingredients to the dry ingredients and mix well. Add the zucchini, cheese and onions and mix until combined.1 ½ cups grated sharp cheddar, 2 green onions
- Pour in the mold and bake for 1 hour, or until a toothpick comes out dry.
- Serve warm and enjoy!
Notes
- Squeeze That Zucchini: Really get as much water out of your zucchini as you can. The drier it is, the less likely your bread will end up soggy.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until they’re combined. Overmixing can make your bread tough.
- Check for Doneness: Ovens can vary, so start checking your bread around the 50-minute mark to ensure it doesn’t overcook.
- Let It Cool: Give your bread time to set by cooling in the pan for about 10 minutes before removing. This makes it easier to slice and enhances the flavor and texture.
- Double Batch: Double the recipe to make two large-sized loaves. Freeze one for later!
Storage and Reheating Instructions
- Room Temperature: Wrap your bread in plastic wrap or keep it in an airtight container at room temperature. It should stay fresh for about 2 to 3 days.
- Refrigerate: If you want it to last a bit longer, wrap it tightly and store it in the fridge. This can extend its life to about a week.
- Freezing: Zucchini bread freezes well. Wrap it in aluminum foil and then put it in a freezer bag. It will keep for about 2 to 3 months. When you’re ready to eat it, let it thaw at room temperature or gently warm it in the oven.
- Reheating: If you love your bread warm, reheat slices in the microwave for a few seconds or pop them in the toaster for a few minutes.
Nutrition
Recipe Notes and Expert Tips
Here are some expert tips and tweaks to make your zucchini bread even better:
- Squeeze That Zucchini: Really get as much water out of your zucchini as you can. The drier it is, the less likely your bread will end up soggy.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until they’re combined. Overmixing can make your bread tough.
- Check for Doneness: Ovens can vary, so start checking your bread around the 50-minute mark to ensure it doesn’t overcook.
- Let It Cool: Give your bread time to set by cooling in the pan for about 10 minutes before removing. This makes it easier to slice and enhances the flavor and texture.
- Double Batch: Double the recipe to make two large-sized loaves. Freeze one for later!
How to Store Leftover Zucchini Bread
Storing your zucchini bread correctly is key to keeping it fresh and delicious. Here’s how to do it:
- Room Temperature: Wrap your bread in plastic wrap or keep it in an airtight container at room temperature. It should stay fresh for about 2 to 3 days.
- Refrigerate: If you want it to last a bit longer, wrap it tightly and store it in the fridge. This can extend its life to about a week.
- Freezing: Zucchini bread freezes well. Wrap it in aluminum foil and then put it in a freezer bag. It will keep for about 2 to 3 months. When you’re ready to eat it, let it thaw at room temperature or gently warm it in the oven.
- Reheating: If you love your bread warm, reheat slices in the microwave for a few seconds or pop them in the toaster for a few minutes.
Our Top 3 Money-Saving Tips for This Recipe
Looking to make zucchini bread on a budget? Here are three savvy tips to keep costs down while still making a delicious loaf:
- Save on Eggs: Watch for sales or consider a store brand. Eggs vary in price but are often cheaper in larger quantities.
- Reuse Parchment Paper: You can reuse parchment paper several times when baking bread.
- Check Discount Racks: Some stores have discount racks with items like overripe zucchini—perfect for baking.
What to Serve with Zucchini Bread
Zucchini bread is incredibly versatile, making it the perfect companion to many dishes. Here’s how to pair it best:
Breakfast Bonanza
For a hearty breakfast, serve warm zucchini bread with a dollop of Greek yogurt or a smear of cream cheese. It pairs wonderfully with a cup of coffee or tea. If you’re into a heartier start, a side of scrambled eggs or a few slices of bacon are great with this bread.
Light Lunch Options
Zucchini bread can also be a great addition to a light lunch. Serve it with a fresh garden salad or a bowl of your favorite soup to add a touch of comfort. It’s particularly good with tomato or squash soups, as the flavors blend beautifully.
Dinner Side
Incorporate zucchini bread into your dinner by using it as a side to any main course. It goes well with grilled meats or roasted vegetables. The bread’s subtle sweetness and moist texture make it an excellent counterpart to more robust, savory dishes.
