Save The smell of cinnamon and sugar baking through the whole house on a Sunday morning—that's what zucchini bread means to me. My neighbor used to leave bags of overgrown zucchini on my porch every August with a note that simply said 'good luck,' and after trying to eat it every way imaginable, this bread became the solution I actually looked forward to receiving.
I once made six loaves in one weekend and gave them to everyone I knew—coworkers, my mail carrier, the dog walker. By Tuesday, three people had asked for the recipe, which is how I know this isn't just bread, it's the kind of gift that makes people remember you.
Ingredients
- All-purpose flour: The structure here matters—2 cups gives you the right crumb density without turning into a brick
- Baking soda and powder: This dual leavening combo creates that gorgeous dome and tender interior
- Cinnamon and nutmeg: 1 and a half teaspoons of cinnamon might feel generous, but zucchini needs that warmth to shine through
- Granulated and brown sugar: Using both gives you crispy edges and a moist center—don't skip the brown sugar
- Vegetable oil and melted butter: Oil keeps it tender for days while butter adds that rich, baked-good flavor we all love
- Zucchini: 2 cups might seem like a lot, but squeeze out the moisture first or you'll end up with a sad, soggy center
- Chopped nuts: Walnuts or pecans add the crunch that keeps every bite interesting
Instructions
- Preheat your oven and prepare the pan:
- 350°F (175°C) is the sweet spot—grease that 9x5-inch loaf pan thoroughly or use parchment paper for the easiest removal ever
- Whisk together your dry ingredients:
- Flour, baking soda, baking powder, salt, cinnamon, and nutmeg need to be well combined so you don't get pockets of bitter baking soda in your bread
- Beat the eggs and sugars:
- Mix them until they're lighter in color—that aeration helps create a tender crumb structure
- Add the oil, butter, and vanilla:
- Pour them in slowly while mixing to emulsify everything into a smooth, glossy mixture that smells like heaven
- Stir in the zucchini:
- Get it evenly distributed—those green flecks are what make it beautiful and remind you there's a vegetable involved
- Fold in the dry ingredients:
- Gently is the key word here—overmixing will make your bread tough and nobody wants that
- Add the nuts:
- Fold them in carefully so they stay suspended throughout the loaf instead of sinking to the bottom
- Bake until done:
- 50 to 55 minutes, but trust the toothpick test—moist crumbs are good, wet batter means it needs more time
- Cool completely before slicing:
- This is the hardest part, but cutting into warm bread will make it gummy and dense—wait those full 10 minutes in the pan and longer on the rack
Save My sister-in-law once ate the entire heel of the loaf while it was still cooling, claiming she was 'just testing' it. That's the thing about this bread—it disappears fast, especially when people think no one is watching.
Making It Your Own
Chocolate chips turn this into dessert bread, and dried cranberries add this lovely tartness that cuts through the sweetness. I've even swapped pecans for walnuts depending on what was in the pantry, and honestly, both work beautifully.
Storage Secrets
Wrap it tightly in plastic wrap while it's still slightly warm, and it stays moist for days. I freeze whole loaves wrapped in foil and then plastic, and they taste just as good three months later.
Serving Suggestions
Warm a slice in the microwave for 15 seconds and spread it with cream cheese—that's my absolute favorite way to eat it. It's also perfect with salted butter, and don't even get me started on toasting it until the edges get crisp.
- Serve it for breakfast alongside scrambled eggs and fresh fruit
- Pack slices in lunch boxes—they hold up beautifully
- Bring a whole loaf to your next potluck and watch how fast it disappears
Save There's something deeply satisfying about turning an abundance of garden zucchini into something this beloved. That first bite, still slightly warm with the crunch of walnuts and the warmth of cinnamon—that's worth every August zucchini delivery.
Recipe FAQs
- → Should I peel the zucchini before grating?
Leave the skin on for added color, texture, and nutrients. Just grate the whole zucchini and squeeze out excess moisture before adding to the batter.
- → How do I know when it's fully baked?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top will be golden brown and the edges will pull slightly away from the pan.
- → Can I make this without nuts?
Absolutely. Simply omit the nuts or replace them with chocolate chips, dried cranberries, or leave it plain for a classic version everyone will love.
- → Why is my bread dense or gummy?
This usually happens from overmixing the batter or not squeezing enough moisture from the grated zucchini. Fold ingredients just until combined and press the zucchini in a clean towel or paper towels.
- → Can I freeze zucchini bread?
Yes, wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature or slice individual pieces and toast straight from frozen.
- → How should I store this bread?
Keep at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for later enjoyment.