If you love banana bread, then you will love this zucchini bread recipe. Moist, tender, and delightfully sweet, this zucchini bread is sure to become a staple baked good in your home.
Like bananas, zucchini provides incredible tenderness to baked goods. A zucchini bread recipe like this is always an excellent way to use up any extra zucchini you may have lying around in the fridge.
To make this zucchini bread recipe, you don’t need to peel your zucchini. Instead, you can grate the zucchini with the peel on and then simply let it rest in a sieve over a large bowl so that the zucchini can drain.
It’s important to remove any excess moisture from your zucchini so that it doesn’t make your zucchini bread soggy. We like to go one step further by pat-drying our grated zucchini with a paper towel for good measure.
Other than the draining step mentioned above, zucchini bread is as simple to make as any easy banana bread recipe or pumpkin bread recipe. Simply stir the ingredients together in a bowl just until they’re combined, making sure not to over-stir your batter, then pour the batter into a quick bread pan (a.k.a. a loaf pan) and bake.
If you want to make zucchini muffins, simply bake this zucchini bread recipe in a muffin tin for about half the time. You can also stir in chopped walnuts or pecans similar to the way it’s typically done in banana nut bread.
The options are endless with this zucchini bread recipe, and because this homemade bread is so good, we have a feeling you’re going to want to make this recipe frequently and have fun adding your own flair.
For more great zucchini recipes, try our zucchini fritters or zucchini fries!
Cook time: 60 minutes
Prep time: 10 minutes
Idle time: 5 minutes
- 1 cup brown sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp ground nutmeg
- 3 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups grated zucchini set in a large sieve over a bowl for 5 minutes to drain
- 1 cup chopped walnuts optional
- Grease two 8" x 4" loaf pans, then preheat the oven to 325°F.
- In a large bowl, combine the flours, salt, baking powder, baking soda, nutmeg, and cinnamon. Temporarily set aside.
- In a separate large bowl, beat the eggs with the oil, applesauce, vanilla, and brown sugar together until well-combined.
- Add the dry ingredients to the wet ingredients, then gently stir together with a rubber spatula just until combined.
- Pat-dry the grated zucchini, then stir it into the batter (with the nuts, if you're using nuts). Stir just until the zucchini (and nuts) are incorporated. Pour the batter into your loaf pans.
- Bake the loaves for about 45 to 60 minutes, using a toothpick inserted in the center to test doneness. If the toothpick comes out clean, then your loaves are ready.
- Place the pans onto a wire cooling rack and let the bread cool (in the pan) for 20 minutes. Flip the bread out from the pan and let it continue cooling on the rack.
Recipe adapted from butterwithasideofbread.com