Name: Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 large eggs; 2 cups sugar; 1 cup vegetable oil; 1 tablespoon vanilla extract; 2 cups grated zucchini; 3 cups all-purpose flour; 1 teaspoon fine sea salt; 2 teaspoons baking soda; ½ teaspoon baking powder; 1 tablespoon ground cinnamon; 1 cup chopped pecans (optional)

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why make this recipe

Zucchini bread is a delightful treat that is moist, flavorful, and easy to make. It’s a great way to use up extra zucchini from your garden or grocery store. This recipe is not only delicious, but it also sneaks in some vegetables, making it a little healthier. Whether for breakfast, a snack, or dessert, zucchini bread is a crowd-pleaser that everyone will enjoy.

how to make Zucchini Bread

Ingredients :

3 large eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking soda
½ teaspoon baking powder
1 tablespoon ground cinnamon
1 cup chopped pecans (optional)

Directions :

Preheat oven to 350°F. Grease two 8×4-inch loaf pans and line with parchment paper.
Beat eggs and sugar together until light and fluffy.
Add vegetable oil, then stir in vanilla and grated zucchini.
In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon.
Mix dry ingredients into wet mixture until just combined.
Fold in chopped pecans if using.
Divide batter evenly between the two loaf pans.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before transferring to a wire rack.

how to serve Zucchini Bread

Zucchini bread is best served warm or at room temperature. You can enjoy it plain, or spread a little butter or cream cheese on top for added flavor. It also pairs nicely with coffee or tea, making it a perfect treat for breakfast or an afternoon snack.

how to store Zucchini Bread

To store zucchini bread, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil, and keep it at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well before freezing.

tips to make Zucchini Bread

Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This helps the bread to stay firm and not too soggy.
Adjust the spices to your taste. You can add nutmeg, ginger, or even chocolate chips for a different flavor.
If you don’t have pecans, you can substitute them with walnuts or leave them out entirely.

variation

If you want a healthier version of zucchini bread, consider using whole wheat flour instead of all-purpose flour or replacing sugar with honey or maple syrup. You can also add dried fruits like cranberries or raisins for a sweet twist.

FAQs

1. Can I make zucchini bread without eggs?
Yes, you can substitute eggs with unsweetened applesauce or mashed bananas. Use about 1/4 cup for each egg.

2. Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works well in this recipe and gives a slightly different flavor.

3. How can I tell when my zucchini bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done. If it has wet batter on it, continue baking for a few more minutes and check again.