Best easy zucchini bread recipe! This simple one-bowl quick bread recipe can be made by hand and makes two loaves of moist, perfectly spiced zucchini bread. Includes tips on how to make zucchini bread.
This easy one-bowl zucchini bread recipe makes two loaves of moist zucchini bread, and I love that it’s soft and moist without being greasy. It’s so good (I think it’s the best zucchini bread recipe) that it’s made many zucchini bread converts!
Step 1: Grate the zucchini, and place it in a colander in the sink while you continue with the recipe. Don’t wring or squeeze the zucchini.
Easy Gluten Free Zucchini Bread
Top tip >> The batter will be thick and heavy at this point. I recommend mixing this bread by hand to avoid overmixing it.
The photo above shows the difference between a loaf of zucchini bread baked in a 9×5 pan versus in an 8×4 pan. The loaf on the left was baked in a 9×5 pan. The loaf on the right was baked in an 8×4 pan.
So, while the recipe will work in a 9×5 pan, the loaf of zucchini bread will be wider and shorter. Also, the bread was finished baking about 5 minutes sooner.
The Best Healthy Zucchini Bread
You can! After baking the zucchini bread, place it on a wire racks and let it cool to room temperature. Wrap the loaf tightly in plastic wrap (and then aluminum foil if you prefer) and then place it in a resealable freezer bag. You can also wrap and freeze individual slices if you don’t want to have to thaw an entire loaf at a time.
If you’ve tried this zucchini bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Serving: 1 serving | Calories: 147 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 21 mg | Sodium: 129 mg | Potassium: 61 mg | Sugar: 9 g | Vitamin A: 175 IU | Vitamin C: 2.1 mg | Calcium: 10 mg | Iron: 0.7 mg
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Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonderful as is, or a perfect base recipe to use for variations on this classic quick bread.
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One Bowl Chocolate Zucchini Bread
. But making my first loaf was all it took to convince me that veggies most certainly have a place outside of side dishes, entrees & salads.
In fact, zucchini bread is a great place to start for the novice baker. It's fairly foolproof, practically one bowl, doesn't require a stand mixer or any fancy tools , and is extremely adaptable to suit your tastes.
This particular zucchini bread recipe is a great base to start with whether you're craving a classic loaf or are looking for a recipe to use as a jumping-off point for creative flavor combinations. I've got a whole list of ideas below if you need some inspiration, but let's start with the basics before we get fancy.
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Measure correctly. Baking is never the time to eyeball measurements as baked goods are a chemical reaction. Measure your wet and dry ingredients as precisely as possible using the correct tools and techniques, and you're halfway to a perfect result.
DON'T OVER-MIX. I think we all have that desire to get all the lumps out of batter, but in the case of quick breads like this one, there's no need. Just fold the mixture until there are no more visible dry spots and you're done. Over-mixing will result in a tough or gummy texture, and that's not what we want here.
Whisk dry ingredients and wet ingredients separately, then combine. I myself am guilty of tossing everything into the same bowl to reduce the amount of bowls I need to wash, BUT, this can also add to over-mixing if you're not careful.
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Whisking the wet and dry ingredients separately before joining them will allow everything to combine thoroughly first, leading to less stirring and therefore reducing your odds of over-mixing.
Don't wring ALL the liquid out the grated zucchini. If you've cooked with zucchini before or grated it for things like fritters or lasagna, you might recall needing to squeeze out all the excess liquid since it can make your recipe watery.
In a zucchini bread recipe, however, the high liquid content of zucchini is precisely what makes it a great addition, keeping the bread nice and moist.
Best Zucchini Bread
If you find that your zucchini is particularly watery after grating, then give it a light squeeze before adding it into the batter.
Toothpick test! Because quick breads are baked in a loaf pan, they can take a while to bake all the way through. Sometimes, quick breads brown quickly on the top, giving the illusion that they're ready when they're still basically uncooked batter in the middle.
One way to check for doneness is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, then it's ready. Otherwise let it continue to bake until the center is cooked. Removing it from the oven too early can result in a sunken middle.
Easy Zucchini Bread Recipe
If the top is browning too quickly but the center still needs to bake through, you can tent the top of your pan with a piece of foil and it will protect the top from burning.
I don't. The moisture in the zucchini is what helps make zucchini bread nice and tender. If the zucchini you're using seems excessively wet once you've grated it, then a light squeeze won't hurt, but there's no need to wring it out completely.
Sinking can be a sign of a few things: Overmixing, under-baking, or expired leavening. Check the date of your baking powder and baking soda before adding it, make sure to mix the ingredients until just moist (don't beat the batter), and bake the bread until a toothpick inserted in the center comes out with just a few moist crumbs. Quick breads will read about 190 degrees Fahrenheit when they're fully baked.
Healthy Zucchini Bread Recipe
Yes! Once the loaf is fully cooled, cut your zucchini bread into slices and place them on a parchment-lined baking pan in the freezer to flash freeze. Then wrap the slices in plastic wrap and place in a zip-top freezer bag. Just thaw to enjoy. (You can do this with a full loaf as well.)
Now that you've got the basics down, it's time to have some fun with flavor combos! There are lots of ways to add different flavors and textures to this zucchini bread recipe:
Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonder as is, or a perfect base recipe to use for variations on this classic quick bread.
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Cool the loaf completely. Cut zucchini bread into slices and place them on a parchment-lined baking pan in the freezer to flash freeze. Then wrap the slices in plastic wrap and place in a zip-top freezer bag. Just thaw to enjoy. (You can do this with a full loaf as well.)Our Best Ever Zucchini Bread recipe is a MUST TRY! This popular zucchini quick bread recipe is easy to make andhas the perfect blend of delicious spices.
This moist zucchini bread recipe is a great way to use up all those zucchini from your garden. This delicious zucchini bread is packed with so many delicious ingredients and it tastes amazing!
Zucchini Bread is the perfect way to use up all that zucchini in the garden! My squash plants have not been as fruitful this year, but even so, I suddenly find myself with a
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Of zucchini! As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.I can’t remember where the original recipe came from, but I have changed it over the years. This produces the
Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
Slice, serve & enjoy! Remember: quick bread is generally EVEN BETTER TASTING the next day! So make a loaf in the evening, then enjoy it for breakfast the next day!
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Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the
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