This is such a wonderful recipe for Zucchini Bread! When this recipe was created and tested we were looking for a soft and moist texture with a slightly crispy and sweet crust on the top. We wanted the flavor to be spiced with cinnamon and clove… and this recipe achieves it all!! You are going to love this Zucchini Bread, especially if you have a garden overflowing with zucchini.
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This Zucchini Bread makes a wonderful breakfast treat, or afternoon snack. It is similar to a banana bread, but instead of overripe bananas you get to use zucchini. Don’t worry the zucchini doesn’t add a savory vegetable flavor, it just adds a ton of moisture to the bread!
Honestly, I would even serve this bread as a side dish to a savory dinner, just like you would serve cornbread with chili! It would be excellent served with BBQ Grilled Pork Tenderloin, Dutch Oven Beef Stew, or Corn Chowder.
Ingredient Details
Zucchini Squash – look for green zucchini, depending on the size of the zucchini you will need 2-3. Trim the ends off the zucchini and you can partially peel some of the skin, although that is not necessary.
Sugar – all white sugar is what you need for this recipe, no brown sugar. The zucchini already lends enough moisture to the bread. And using all white sugar makes the top crust just a bit crispy!
Canola Oil – a canola or vegetable oil works in this zucchini bread recipe.
Eggs – 3 large eggs.
Vanilla – a little vanilla extract enhances the sweetness of the zucchini bread.
All Purpose Flour, Baking Soda, Baking Powder, Kosher Salt – these are standard bread making ingredients.
Cinnamon and Clove – these two spices flavor the zucchini bread PERFECTLY!! It may seem like a lot of clove, but trust that it infuses the best flavor and doesn’t overpower the bread.
Optionally you can add mini chocolate chips, chopped walnuts or chopped pecans.
Shredding The Zucchini
To use the fresh zucchini in this recipe you will need to do a little prep. First wash the zucchini and trim off the ends. Optionally you can partially peel the zucchini, but it isn’t completely necessary. Then you will need to grate the zucchini.
You can use a box grater, using the larges hole grater. You could also use a food processor fitted with the grating blade (that’s how I like to grate cheese, my least favorite kitchen task!).
Do not squeeze or remove any of the liquid from the zucchini, you want to add all that moisture to your bread. After it is grated, measure out 2 ½ cups and add to the batter.
How To Make Zucchini Bread
Step 1
Grate the zucchini and set aside. Preheat the oven to 325°F. And spray two loaf pans with non-stick spray and dust with flour.
Step 2
Mix the eggs, oil, sugar, zucchini and vanilla together for about 2 minutes.
Step 3
In a medium bowl stir/whisk together the dry ingredients.
Slowly mix the dry ingredients into the wet. Don’t overmix.
Fold in the chocolate chips if using.
Step 4
Divide the batter between 2 loaf pans. Bake for 50 minutes.
Step 5
Let the Zucchini Bread cool in the loaf pans for about 15 minutes before removing. Run a sharp knife around the edge of the bread to remove from the pan.
Adding Chocolate Chips
You can optionally add chocolate chips to this recipe for a Chocolate Chip Zucchini Bread. Which makes a wonderful after school treat for the kids, and a great afternoon snack for the adults (with a cup of coffee).
I recommend adding mini chocolate chips as they will hold in the batter a little better than a standard size. I find that the “normal” size chocolate chips sink to the bottom and can stick to the loaf pan.
If you only have the standard size chocolate chips, toss them in a little flour before folding into the batter, this will help prevent them from sinking in the batter.
Recipe Tips To Remember
- Grate the zucchini on the larges hole of the box grater.
- Do no remove the moisture from the zucchini after grating.
- If using chocolate chips, opt for mini chocolate chips.
- Let the bread cool in the pan for 15 minutes before trying to remove.
- To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
- Store at room temp, covered, for up to 5 days.
- Would be great served with Honey Butter!
More Bread and Muffin Recipes You’ll Love
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Simple Zucchini Bread Recipe
Equipment
- 2 loaf pans
Ingredients
- 2 ½ cups raw zucchini - partially peeled and grated (approx. 2-3 zucchini)
- 3 large eggs
- 2 cups sugar
- 1 cup canola oil
- 2 tsp. vanilla
- 3 cups flour
- 1 tsp. baking soda
- ½ teaspoon baking powder
- 1 tsp. kosher salt
- 1 tsp. cinnamon
- 1 tsp. cloves
Optional Mix-Ins
- 1 cup mini chocolate chips
- 1 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 325℉ . Spray both loaf pans with non-stick spray and toss a little all purpose flour around the pan, dump out extra flour, set aside.
- Grate the zucchini on the largest box grate hole. Do not remove the moisture from the zucchini, you want that added to the bread!2 ½ cups raw zucchini
- In a large bowl mix the eggs, oil, sugar, grated zucchini and vanilla together for about 2 minutes.3 large eggs, 2 cups sugar, 1 cup canola oil, 2 tsp. vanilla
- In a medium size bowl stir/whisk together the flour, soda, baking powder, salt, cinnamon and cloves.3 cups flour, 1 tsp. baking soda, ½ teaspoon baking powder, 1 tsp. kosher salt, 1 tsp. cinnamon, 1 tsp. cloves
- Add the flour mixture to the zucchini mixture and stir just until incorporated (do not overmix). If using chocolate chips or nuts, fold them in at this time.1 cup mini chocolate chips, 1 cup chopped walnuts or pecans
- Divide the batter equally between the 2 pans.
- Bake for approx. 50 minutes at 325℉ (do not overbake). The loaves should be a nice golden brown.
- Cool in the loaf pans for 15 minutes. Then run a sharp knife around the edges of the bread, remove from the pans.
- Store at room temperature, covered, for up to 5 days.
Rita
I made the zucchini bread for first time. It was real good.i made one pan with walnuts, chocolate chips,other pan without.