Zucchini Bread Recipe – Zucchini bread is always one of the classics. It takes a very simple summer squash and turns it into a moist and tender loaf just bursting with flavor, which is also a wonderful way of getting rid of lots of garden zucchini. Zucchini bread marries those warm spice flavors of cinnamon and nutmeg with light sweetness for eating at breakfast, snacking, or dessert- just about everywhere.
The grated zucchini goes right into the batter, adding its natural moisture but with no hint of vegetable. You are free to add nuts, chocolate chips, or even a cream cheese swirl for extra decadence. This homemade loaf is the perfect way to sneak some veggies into your diet while indulging in the comfort of a bakery treat.
Zucchini Bread Recipe
Zucchini Bread Recipe
Equipment
- Mixing bowls
- Grater
- Loaf pan (9x5 inches)
- Whisk or electric mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups grated zucchini (about 1 medium zucchini)
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat the oven at 350°F (175°C). Properly grease and flour the loaf pan.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- Using a large bowl, beat the eggs and sugars until smooth; oil and vanilla are then added and mixed in thoroughly.
- Stir the dry ingredients into the wet ingredients until just mixed.
- Fold in the grated zucchini, and any optional nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to rest in the pan for about 10 minutes before turning it onto a rack to cool completely before slicing.
Notes
Flavour Profile of Zucchini Bread
- Sweetness: Mild sweetness with a soothing flavor; just a touch of sugar to help promote the original flavors.
- Spice: Spicy warmth from the cinnamon and nutmeg, giving it some depth and a homey touch.
- Moistness: Baked exceptionally moist due to the grated zucchini that melts into the batter.
- Earthiness: A slight fresh earthy flavor from the zucchini, but it does not overpower the cake.
- Richness: Added wealth through additions such as walnuts, pecans, or chocolate chips for a different texture.
- Texture: The crumb is soft and tender with little explosions of crunch from the nuts and chewiness from the raisins.
Types of Zucchini Bread
Classic Zucchini Bread
- Built with grated tori, flour, sugar, eggs, oil and baking soda.
- Lightly too sweet, moist texture.
- Often cinnamon or nutmeg.
Chocolate zucchini bread
- Cocoa powder and/or chocolate chips are included.
- Amir and Foody: Perfect for sweets.
Banana Zucchini Bread
- The mashed banana connects, and the zucchini is tightened.
- Adds natural sweetness and a dense, moist piece.
Coconut zucchini bread
- A chopped coconut adds a tropical nature.
- Sometimes, coconut oil and coconut milk are made.
Zucchini muffin or mini roti
- The same batter cooked in a muffin tin or Mini Loaf PAN.
- Great for portion control and on-the-go snacking.
Zucchini Nut Bread
- Sliced walnuts or pecans are mixed.
- The crunch and the taste of a walnut add.
Zucchini carrot bread
- A mixture of grated tori and carrot.
- Nutritious and colorful, similar to carrot cake.
Apple Tori Bread
- Add additional chopped apples for additional moisture and sweetness.
- Add cinnamon and cloves well.
Coconut chocolate chip zucchini bread
- A combination of sweet coconut and melted chocolate chips.
Healthy Tori Bread
- Uses whole wheat flour, natural sweetness (such as honey or maple syrup), and healthy oil -like olive oil or avocado oil.
Gluten-free or vegetarian zucchini bread
- Made with almond flour, oat flour, or gluten-free all-purpose mixtures.
- Vegetarian versions substitute eggs with flaxseed or chia seed “eggs”.
Zucchini Bread Recipe – Nutrition & Calories
| Nutrient | Amount per Serving (1 Slice) | % Daily Value |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total Fat | 10 g | 13% |
| • Saturated Fat | 2 g | 10% |
| • Trans Fat | 0 g | — |
| Cholesterol | 35 mg | 12% |
| Sodium | 210 mg | 9% |
| Total Carbohydrates | 37 g | 13% |
| • Dietary Fiber | 2 g | 7% |
| • Sugars | 20 g | — |
| Protein | 4 g | 8% |
| Vitamin A | 150 IU | 3% |
| Vitamin C | 4 mg | 7% |
| Calcium | 40 mg | 3% |
| Iron | 1.2 mg | 7% |
FAQs
Zucchini Bread Recipe
FAQs
Q1: What ingredients are needed for a basic Zucchini Bread Recipe?
A. Simple Zucchini Bread Recipe typically will consist of zucchini, flour, sugar, eggs, oil, baking powder, and spices such as cinnamon.
Q2: How long does a Zucchini Bread Recipe take to bake?
A: A typical Zucchini Bread Recipe requires approximately 50 to 60 minutes to bake in 350 o C.
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.