Derrick’s parents gave us a few zucchinis the other weekend and I secretly “forgot” to use them in a stir fry and saved them for quick bread. Shhhh…. don’t tell.
Zucchini bread is very similar to carrot cake. The vegetable flavor itself is very mild and the spices really shine. It’s like when you take a bite of carrot cake, you see carrot bits floating in the cake but in the end it’s all about the moist cake, beautiful spices and the decadent cream cheese frosting. No one says – “wow I love this cake; it taste like a carrot stick!” It’s the same thing with zucchini bread. So if you’re hesitant about putting green vegetables into bread, don’t be because it’s delicious! The zucchini lends to a very moist and light bread. The spices are warm, inviting and comforting. It’s a great bread to enjoy all year long and incredibly easy to make. It’s also a great way to get your vegetables in for the day… even if it’s in a very sweet, but satisfying way.
Zucchini Bread
Bake: 60 mins Yields: 1 loaf
Ingredients:
2 C grated zucchini, about 3 small to medium zucchinis
2 C all purpose flour, sifted
1 C granulated sugar
¼ tsp all spice
¼ tsp cloves
¼ tsp nutmeg
1 tsp cinnamon
½ tsp salt
1 tsp baking powder
1 tsp baking soda
2 large eggs
¾ C oil
1 tsp vanilla extract
Directions:
- Preheat oven to 350º. Spray 10 inch loaf pan with cooking spray and use a paper towel to wipe up the excess oil. Flour the loaf pan and set aside.
- Combine all of the dry ingredients in a medium bowl.
- Whisk eggs, oil and vanilla in a large bowl. Gradually add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon to combine. Add grated zucchini and stir. It may seem a bit difficult or hard to mix it all together at first but the moistness from the zucchini will help it all come together.
- Pour mixture into the prepared loaf pan and bake on middle rack for 50 to 60 minutes or until toothpick comes out clean.
- Let sit in pan for 10 minutes and then let cool on wire rack.
Enjoy!!
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I can attest from personal experience this is a great zucchini bread. Nice photo too!
I’m so glad you posted this recipe. I heart zucchini bread! Thank you!
I loved your zucchini bread. Can’t wait to try the recipe, too.
Sarah: Thank you! I’m hoping to learn more from your photo tips!
Presley’s Pantry: You’re welcome! I <3 zucchini bread too!
Cathy/ShowFoodChef: Thank you! Happy to hear that you'll be trying the recipe!
I love zucchini bread!! Love it, love it! Can’t wait to try this recipe, it looks moist and delishhhh!
So happy I got to try this oh-so-delicious treat! Gorgeous photo as always! Thanks for sharing, and great to see you! 🙂
My mom used to make zucchini bread all the time – it’s lovely – moist, not too sweet, spicy. Yum!
I can’t wait until I get some fresh zucchini out of the garden! I LOVE zucchini bread.
Beth: I’m right there with ya – Hope you like it!
Valentina: It was great seeing you too! Glad you enjoyed it!
Kittyfondue: your description is perfect… moist, sweet with a bit of spice.
Jenn @eatcakefordinner: 1) I love that you eat cake for dinner! 🙂 2) You have a garden?! I’m jealous of your green thumb! 🙂
Zucchini bread is one of my favorite way to use this fantastic summer vegetable. Plus, it is always fun to “eat your veggies” in a sweet form! 😉
I’ve got your zucchini bread recipe in the oven right now and it smells AMAZING! However, my oven is a little finicky and I’ve learned that it’s much happier making muffins (as opposed to full size bread loaves), so that is what I’m making. I wanted to ask you – have you ever turned this recipe into muffins? And if so, how long did you bake them for? THANKS!
Hi Jaimie! I love the smell of it baking in the oven too! I haven’t tried making it into muffins – but they would definitely be delicious as muffins. I would try baking them at 20 minutes first and then test with a toothpick to see if they’re ready – adjust the baking time as need. Can’t wait to see how they turn out! Thanks for trying the recipe!
I have been making Zucchini bread for thirty eight years using the same four recipes and wanted to make something different and a little more spicier, so looking on the net I came across your recipe and made the bread. I have to say that it is the best recipe I have found and I will continue to make this one for many years to come. I did add sliced almonds to one loaf and white chocolate chips to the second loaf and they were both a delight. Thank you for sharing your recipe with us.
I love this recipe! I turns out perfectly every time I make it. The taste and texture is way beyond any other zucchini bread I’ve ever had. Thanks for the recipe!
Eva: You definitely made my day! I’m so happy to hear that this recipe will be a staple in your kitchen! Oh! Sliced almonds and white chocolate chips sounds amazing! What great additions! I’ll have to try that sometime! Take care!
Ella: Yay! Glad you love the recipe! Thank you for trying it! 🙂
I’ve used this recipe repeatedly and it NEVER fails. It always, always turns out perfect! Tastes great with chocolate chips and other variations too. Never going to another recipe after this one.
Amanda: Yay! That makes me super happy! Glad that it’s been fail proof for you and I love the addition of chocolate chips! Can’t go wrong with chocolate!
Wow. This Zucchini bread turns out perfect every time. Have gotten lots of compliments on this recipe!! Moist, the right amount of spice…yummo
Melanie: I’m so thrilled to hear that the recipe has been a hit! Thank you so much for trying the recipe. You made my day!