Save Last summer my neighbor thrust an enormous zucchini into my hands with an apologetic laugh about her garden overproducing again. I stared at this green monster on my counter for days until I remembered my grandmother saying the best things come from garden surplus. The smell that filled my kitchen when that first loaf came out of the oven made me understand why zucchini bread is such a classic.
I made three loaves one rainy Sunday and took one to work where my usually quiet team actually stopped their morning meetings to ask what smelled so good. Watching people who barely speak to each other bond over slices of bread with melting butter on top was genuinely heartwarming. Now it is my go to whenever I need to bring something that feels like home.
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Ingredients
- All purpose flour: The structure for your bread but do not pack it down or your loaf will be dense
- Baking soda and powder: Both work together to give that beautiful rise and tender crumb
- Ground cinnamon: One and a half teaspoons might seem like a lot but it is what makes this bread sing
- Brown sugar: Creates moisture and a deeper flavor that white sugar alone cannot achieve
- Vegetable oil and butter: Using both gives you the best of both worlds with tenderness and flavor
- Zucchini: Grate it yourself and squeeze out the extra moisture or your bread will be gummy
- Walnuts or pecans: Toast them lightly beforehand for an incredible nutty flavor throughout
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Instructions
- Get your oven ready:
- Preheat to 350°F and prep your loaf pan with grease and flour or parchment paper so nothing sticks later.
- Whisk the dry ingredients:
- Combine flour baking soda baking powder salt cinnamon and nutmeg in a medium bowl until everything is evenly distributed.
- Mix the wet ingredients:
- Beat eggs with both sugars until smooth then add oil melted butter and vanilla until the mixture looks glossy.
- Add the zucchini:
- Fold in those grated shreds until they disappear into the batter and look like little green flecks throughout.
- Combine everything:
- Gently fold the dry ingredients into the wet mixture stopping the second you no longer see white flour streaks.
- Fold in the nuts:
- Add your chopped walnuts or pecans last so they stay suspended in the batter instead of sinking to the bottom.
- Bake to perfection:
- Pour the batter into your prepared pan smooth the top and bake for about 55 minutes until a toothpick comes out with just a few moist crumbs.
Save My daughter now asks for this bread the moment she sees zucchini appearing in our grocery bags. Something about watching her spread butter on a thick slice while still slightly warm makes me feel like I am getting something right as a parent.
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Making It Your Own
I have tried swapping nuts for chocolate chips when my nephew visits and honestly that version disappears even faster. Dried cranberries add this lovely tartness that cuts through the sweetness especially good with morning coffee.
Storage Secrets
This bread actually tastes better on day two when all those spices have had time to mingle and develop. Wrap it tightly in plastic and it stays perfectly moist on the counter for three days though in our house it never lasts that long.
Freezing For Later
I double the recipe during zucchini season and freeze whole loaves wrapped in foil then plastic. They thaw overnight on the counter and taste just as fresh as the day they were baked.
- Wrap individual slices in parchment for quick breakfasts straight from the freezer
- Label your foil packages with the date because frozen breads all start to look the same
- Thaw frozen loaves at room temperature still wrapped to prevent condensation from making the crust soggy
Save There is something deeply satisfying about turning an abundance of garden zucchini into something so beloved. Hope this recipe brings as much warmth to your kitchen as it has to mine.
Recipe FAQ
- → How do I prepare zucchini for the bread?
Grate fresh zucchini using a box grater, then squeeze out excess moisture with paper towels or a clean kitchen towel. This prevents the bread from becoming too dense or soggy during baking.
- → Can I make this without nuts?
Absolutely. Simply omit the nuts altogether, or replace them with chocolate chips, dried cranberries, or raisins for different variations that maintain texture and flavor.
- → How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. The top should be golden brown and the edges slightly pulled away from the pan.
- → Can I freeze this bread?
Yes, freeze the cooled whole loaf tightly wrapped in plastic and foil for up to two months. Individual slices also freeze well—place parchment paper between slices for easy separation.
- → Why does my zucchini bread sometimes sink in the middle?
This typically happens from underbaking or opening the oven too early. Ensure the oven is fully preheated, avoid checking before the minimum baking time, and verify doneness with a toothpick test.
