Discover this ultimate recipe for homemade zucchini bread, a classic baked treat that’s irresistibly moist, flavorful, and perfect for any occasion. With the warm notes of cinnamon and nutmeg, the richness of brown sugar, and the added goodness of zucchini, this quick bread is a must-try for every baker.

Why You’ll Fall in Love With This Recipe

• Quick and Easy Preparation: The batter comes together in under 10 minutes.
• Packed with Flavor: A delightful combination of vanilla, spices, and brown sugar.
• Sneaks in Vegetables: A great way to enjoy veggies without even noticing them.
• Versatile Add-Ins: Customize with chocolate chips, nuts, or dried fruits.
• Freezes Perfectly: Make ahead and freeze for a convenient snack or breakfast.
• Beginner-Friendly: Ideal for bakers of all levels, even little helpers in the kitchen!

Why Use Zucchini in Baking?
Zucchini might not seem like a typical baking ingredient, but it’s an unsung hero for moist and flavorful quick bread. Here’s why:

1. Moisture Without Flavor: Zucchini adds natural moisture to your baked goods without altering the flavor, similar to carrots in carrot cake.
2. Abundant in Summer: When your garden or market is overflowing with fresh zucchini, this recipe offers a creative way to use them up.
3. Nutritious Twist: Baking with zucchini boosts the nutritional value of your treats, making them a healthier indulgence.

Key Ingredients for Zucchini Bread Success
To make the perfect zucchini bread, you’ll need:

• Applesauce: A secret ingredient for extra moisture and subtle sweetness. If unavailable, substitute with sour cream, Greek yogurt, or mashed banana.
• Zucchini: The star of the recipe, providing unmatched moisture and texture.
• Brown Sugar: Enhances the bread’s depth of flavor with its molasses-like richness.
• Warm Spices: Cinnamon and nutmeg elevate the flavor profile, adding warmth and coziness.

Pro Tip: Preparing the Zucchini

1. Shred It Right: Use a box grater to shred zucchini finely. For 1.5 cups (180g), you’ll need about 1-2 medium zucchinis.
2. Peeling is Optional: Keeping the peel adds a lovely green speckle to your bread without affecting the taste or texture.
3. Skip the Blotting: There’s no need to remove excess moisture from the shredded zucchini; it contributes to the bread’s moistness.

How To Make

Follow these simple steps to bake a perfectly moist and flavorful loaf:

1. Prepare Your Pan and Oven: Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
2. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients: In a separate bowl, blend vegetable oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until smooth. Stir in the shredded zucchini.
4. Combine and Fold: Gradually mix the wet ingredients into the dry ingredients. Stir gently to avoid overmixing. If desired, fold in optional add-ins like chocolate chips or nuts.
5. Bake to Perfection: Pour the batter into the prepared pan. Bake for 55-70 minutes, loosely covering with foil halfway through to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean.
6. Cool Completely: Let the bread cool in the pan for about an hour before transferring it to a wire rack. For clean slices, wait until it’s fully cooled.

How to Store and Freeze Zucchini Bread

• Room Temperature: Store in an airtight container for 3-4 days.
• Refrigerator: Extend freshness up to a week by refrigerating.
• Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Creative Variations

1. Zucchini Muffins: Turn this recipe into muffins by dividing the batter into a 12-count muffin tin. Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake for another 13-16 minutes.
2. Add a Crunch: Sprinkle chopped walnuts or pecans on top before baking.
3. Chocolate Lover’s Twist: Add a handful of semi-sweet chocolate chips for a decadent treat.

Zucchini Bread

Indulge in this irresistible homemade zucchini bread recipe, a timeless baked delight that boasts exceptional moisture, rich flavors, and versatility for every occasion. Infused with the cozy essence of cinnamon and nutmeg, sweetened by the deep caramel notes of brown sugar, and elevated by the wholesome touch of fresh zucchini, this quick bread is a must-have in your baking repertoire.

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 3 hours
Yield: 1 loaf

Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup (120ml) vegetable oil
• ½ cup (100g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (60g) unsweetened applesauce
• 2 tsp pure vanilla extract
• 1 ½ cups (180g) shredded zucchini
• Optional: 1 cup (180g) chocolate chips or nuts

Instructions:

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla. Stir in zucchini.
4. Combine wet and dry ingredients. Gently mix until just combined. Fold in optional add-ins.
5. Pour batter into the pan. Bake for 55-70 minutes, covering loosely with foil halfway through.
6. Cool in the pan for 1 hour, then transfer to a wire rack to cool completely.