It’s super moist with a touch of warm baking spices, this zucchini bread is the best you’ll ever have. Period!
It’s absolutely impossible to have just one slice. I think that’s why it’s especially important to tell you that this recipe makes two loaves instead one. Let’s just say this zucchini bread is one of the recipes that I’ve made that my husband inhaled before it even made it off the cooling rack. The last time he did this was over my Banana Bread Muffins (which afterward, he claimed was good for him because of the plethora of bananas in them). I mean, this zucchini bread has whole zucchinis in them, so a couple slices seems just about right to me too. Wink!
Here’s Why You’ll Love This Recipe
You won’t be able get enough of this zucchini bread, and here are the top reasons why:
- It’s extra moist.
- Sneak in those extra veggies!
- The recipe can easily be halved or doubled.
- It’s great as Zucchini Muffins instead.
- It freezes well.
You’ll Need These Ingredients
Of course the key to zucchini bread is zucchini, adding moisture that will keep these loaves moist for days!
- All-purpose flour AND whole wheat flour – the mix of the two flours is perfection. The wheat flour adds a wholesome, complex taste, and regular all-purpose flour mellows out the flavor so it’s not overpowering. While you can use one or the other, using both is highly encouraged!
- Zucchini – the star of the show is obviously zucchini, adding so much moisture and natural sweetness!
- Granulated sugar – regular sugar sweetens things up.
- Whole milk – whole milk creates a rich, extra moist batter.
- Unsalted butter – butter also adds richness and moisture.
- Large eggs – eggs create structure.
- Baking powder – baking powder creates fluffy, not-too-dense loaves.
- Baking soda – baking soda and powder work together.
- Vanilla extract – vanilla extract seems to make everything better!
- Pumpkin pie spice – you can buy this spice blend at Whole Foods or on Amazon, and it’s a blend of all those warm baking spices we love.
- Salt – salt enhances flavor.
- Chopped walnuts (optional) – for a buttery crunch, don’t forget walnuts. For my fellow chocolate fans, add chocolate chips if you’re feeling it!
Variations
- Mix-ins: add in chopped pecans, chocolate chips, raisins or dried cranberries, a dash of orange zest, or even shredded coconut!
- Muffins: looking to make muffins instead of loaves? Check out my Zucchini Muffins recipe!
Tip: Shredding Zucchini for Bread
I recommend using a box grater to grate fresh zucchini into a bowl. All you need to do is cut the bottom of the zucchini off (no need to peel them!) and grate the zucchini on the fine setting of the box grater into the bowl. Don’t squeeze or dry the grated zucchini! Just scoop and pack it into a 1 ½ cup measure. You did it; that’s it!
How to Make Zucchini Bread
Like many quick bread recipes, these zucchini loaves are super easy to make! For the full recipe, including measurements and ingredients, see the recipe card below. This is an outline.
- Grease.
Grease two 8×4” loaf pans. Preheat oven to 350 degrees.
- Grate.
Cut the bottoms off of your unpeeled zucchinis. Grate them on the fine setting of a box grater into a bowl. Don’t squeeze out the juices. Set aside.
- Dry ingredients.
Whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Wet ingredients.
In a separate bowl, lightly beat eggs. Add in milk, melted butter, and vanilla extract. Stir.
- Combine.
Pour dry ingredients into the wet ingredients. Stir.
- Fold.
Fold in grated zucchini and walnuts.
- Bake.
Divide the batter evenly into the pans. Bake for 40-50 minutes, until a toothpick inserted in the center of each loaf comes out with loose crumbs.
- Cool.
Let loaves cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
Tips for the Best Zucchini Bread
- Grease your pans well, even if they are nonstick.
- Use 8×4” loaf pans for the best results.
- Don’t peel your zucchinis! The skin will add beautiful green color and texture to the bread.
- Do not overmix your batter! Overmixing can lead to tough zucchini bread.
- Allow your loaves time to cool before inverting them out of the pan. Flipping them prematurely can cause them to break in half. No one wants that!
Freezing and Storage
- Store bread, wrapped tightly in foil or another airtight container, once cooled completely, for up to 5 days.
- Can you freeze zucchini bread? Yes, absolutely! Wrap tightly in plastic wrap, followed by aluminum foil, or place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
More Zucchini Recipes You’ll Love!
BEST Zucchini Bread
Equipment
- 2 8×4" loaf pans
- Box grater
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 ½ cups finely grated zucchini, usually 2-3 zucchinis (details below)
- 1 ¼ cups granulated sugar
- 1 ¼ cups whole milk
- 2 sticks (1 cup) unsalted butter, melted
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup chopped walnuts, optional but recommended
Instructions
- Well grease two 8×4” loaf pans. Preheat oven to 350℉.
- Cut the bottoms off of your unpeeled zucchinis. Grate them on the fine setting of a box grater into a bowl. Measure out 1 ½ packed cups of grated zucchini (don’t squeeze the juices out). Set aside.
- In a large bowl, whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, lightly beat eggs. Add in milk, then melted butter, and vanilla extract. Stir.
- Pour dry ingredients into the wet ingredients. Stir until just combined.
- Fold in grated zucchini and then the walnuts.
- Divide the batter evenly into the 2 greased loaf pans. Bake for 40-50 minutes, until a toothpick inserted in the center of each loaf comes out with loose crumbs.
- Let loaves cool in pans for 15 minutes before running a knife along the outside of the pan and then inverting onto a wire rack to cool completely – or enjoy warm!
Video
Notes
- You can typically find pumpkin pie spice in the spice section of your grocery store (or on Amazon). To make your own, blend together 1 tablespoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger OR cloves, and ½ teaspoon ground nutmeg. Then measure out 2 teaspoons of your spice blend for the bread.
- You can use 9×5” loaf pans but the bake time may be slightly different.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have never been a fan of zucchini bread but decided to give this recipe a try. Delicious, moist and a definite A+ recipe!
I’m so glad I converted a zucchini bread skeptic! Thanks for letting me know 🙂
Grace
This recipe produces not only an incredibly flavorful bread but also an incredibly moist one. I tried it thinking that zucchini breads are typically inferior to their banana and cranberry/orange cousins. Boy, was I wrong!
Yum, yum!!! Five stars!!!
I totally agree! I was a skeptic too until this recipe 🙂
Thanks for sharing your thoughts!
Grace
Wow, you were serious when you said this bread is moist! SO delicious!
It’s so good right? I’m drooling just thinking about it! 🙂
Grace