Zucchini Bread Recipe 2 Loaves

This is a family-favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.

Adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?

Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!

Zucchini Bread (soft + Moist For Days!)

A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!

Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes forchocolate zucchini breadandzucchini muffinsare both incredibly popular with readers. We use an entire zucchini in my healthier greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).

One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.

Easy To Make Zucchini Bread

Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan.You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when makingzucchini fritters, too.

Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.

Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.

My Favorite Zucchini Bread Recipe — Boston Mamas

And let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!

Reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!

This zucchini bread recipe yields 1 9×5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!

Minutes (depending On Your Oven). Youll Know Its Done When A Toothpick Comes Out Clean And The Top Is Golden Brown

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey.

We started pulling out the fall decor bins from our storage area in the basement, which just seemed like the right thing to do because it’s already mid-September.

However, there’s just something that seems a little off about peppering our house with ceramic pumpkins and faux fall leaves when it is freaking 88 degrees outside. Your girl was sweating while she was tying up cornstalks and switching out our porch pillows.

Organic Applesauce Zucchini Bread

I can’t believe I’m about to say this, but guys – I’m ready for summer to be over. I’m ready for cozy sweaters, hot coffee and all the pumpkin recipes.

But before I move to full on fall mode over here, I had to share another zucchini recipe with you. This Classic Zucchini Bread is so simple to make and it might just be my new favorite breakfast bread. Lightly toast it up and top it with a little butter for the perfect quick morning breakfast with a cup of coffee.

I told you guys: after making my Zucchini Banana Bread and Zucchini Cake, I’m on a bit of a zucchini recipe bender.

Apple Zucchini Bread Recipe

Even though I’ve shared spruced-up versions of zucchini bread in the past, such as the Zucchini Banana Bread and Lemon Zucchini Bread, there’s something to be said for the classics.

I got this recipe from my friend, whose mom used to make this bread every year. As soon as zucchini started to come in, her mom would make a few batches of this bread to gift to neighbors and freeze for the winter.

This is a no-frills type of quick bread, and I honestly love that about it. There aren’t a ton of ingredients, the instructions are super straightforward, and it makes a classically delicious zucchini bread.

Best Homemade Zucchini Bread With Toasted Walnuts

Because this recipe is so straightforward, it would be a great one to make with your kids. You don’t even need to use a mixer, although you definitely can. Aside from things like grating the zucchini and putting the bread in and out of the oven, they could probably make most of this recipe by themselves!

Start by beating together the eggs and sugar until lightened in color. This can be done with a whisk or an electric mixer. Beat in the vegetable oil, then add the vanilla and the zucchini.

In a separate bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pecans.

Zucchini Bread {grandma's Recipe}

Divide the batter between two greased 8×4-inch loaf pans. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.

I like to let the loaves cool for about 20 minutes before turning them out from the pans and letting them finish cooling on a wire rack.

This Classic Zucchini Bread stores well on the counter at room temperature for about 3-4 days. I like to keep it wrapped in a layer of foil.

Decadent Chocolate Zucchini Bread

If you want to stretch it for a couple more days, you can try storing it in the refrigerator instead of on the counter.

This is one of the best recipes to freeze for later! Since the recipe makes two loaves, I like to give one to a friend or freeze it to enjoy later.

Wrap the bread in a layer of foil and store the loaf in a zip-top freezer bag. The bread will be best if you eat it within 3 months, but it’ll honestly last all winter.

Mom's Zucchini Bread

When you’re ready to eat the bread, just let it thaw at room temperature before slicing and enjoying with butter or honey butter.

Serving: 1 slice | Calories: 295 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 2 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 28 mg | Sodium: 249 mg | Potassium: 88 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 70 IU | Vitamin C: 2 mg | Calcium: 23 mg | Iron: 1 mg

The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.

Moist And Delicious Homemade Zucchini Bread Recipe Midgetmomma

Hi! Just wondering can I use self-raising flour if I omit salt & any baking powder it may or may not call for?

Hi Maryann – I haven't tried this substitution myself, so I can't attest to the results. If you give it a try, I'd love to hear how it goes. Happy baking – Jamie

Hi Christine – In the first line of the instructions in the recipe card, it states to preheat the oven to 350F. Hope this helps! Jamie

Hawaiian Zucchini Bread

Hi Melissa – I have not attempted this recipe with this substitution, so I can't attest to the results. If you give it a try, I'd love to hear how it turns out. Happy baking! JamieEver find yourself staring at a summer’s bounty of zucchini, wondering, ‘What next?’ You’re not alone! I’ve got you covered with over a dozen zucchini recipes on this site, from zucchini muffins and zucchini fritters to wholesome zucchini soup. But the recipe that takes the cake, quite literally, is this classic zucchini bread (and, of course, its decadent cousin, chocolate zucchini bread). Despite the generous portion of shredded zucchini in the batter, it mysteriously vanishes during baking, creating a bread that tastes more