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Zucchini bread
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4.67 from 9 votes

Zucchini Bread

The best zucchini bread ever! It's moist and deliciously spiced with a light and perfect crumb. Super easy to make.
Prep Time15 minutes
Cook Time1 hour
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 269kcal
Author: Alison

Ingredients

  • 2 cups All Purpose Flour Measured Correctly*
  • ½ cup White Granulated Sugar
  • ½ cup Light Brown Sugar
  • 3 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • ¼ tsp Nutmeg
  • ½ tsp Salt
  • 1 and ½ cups Shredded Zucchini Packed (210g)*
  • 2 Large Eggs
  • ¼ cup Milk
  • ¼ cup Canola Oil
  • 1 tsp Vanilla Extract
  • 1 cup Walnuts Chopped*

Instructions

  • Preheat the oven to 350°F (180°C) and spray a 9x5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
  • Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg and salt and mix together.
  • Add shredded zucchini, eggs, milk, oil and vanilla extract and mix into a thick batter. Don't overmix.
  • Add chopped walnuts and fold in.
  • Transfer the batter to your prepared 9x5 loaf pan and smooth down. Add a few more chopped walnuts to the top of the loaf.
  • Bake for 60 minutes. If there are any signs of over-browning, tent it with foil* at the 40 minute mark and then return to the oven for the final 20 minutes of baking.

Video

Notes

  1. Measure the flour correctly using the spoon and level method for measuring flour: spoon it into the measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively weigh it on a food scale. Click 'metric' below our list of ingredients to get the ingredients weights in grams. 
  2. Don't squeeze excess moisture from the zucchinis. All the moisture from the zucchinis is put to use in this recipe, so there is no need to squeeze out any excess. Just shred them (we used a food processor) and then use them right away. If there is any water that pools at the bottom of the food processor, then leave that behind and don't use it, but there is no need to squeeze or blot the zucchini. 
  3. The walnuts are optional. We loved chopped walnuts in this recipe, but you're free to omit them or use a different kind of nut, as you please.
  4. Tent with foil. Tenting with foil is a great trick to prevent over-browning in your breads. Since this bread needs to bake for an hour, the top can tend to become over-browned. To avoid this, take the bread out at the 40 minute mark, put foil over the top in a tent like shape so that it doesn't press down onto the bread from the top and then put it back in to bake for the final 20 minutes.
  5. Make it dairy-free. It's super easy to make this recipe dairy-free, just use a non-dairy milk option such as soy milk or almond milk.
  6. Storing: This zucchini bread stores very well at room temperature for a few days. It is just as good on day 2 as on the day of baking, and will stay good for 3-4 days at room temperature.

Nutrition

Serving: 1Slice | Calories: 269kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 117mg | Potassium: 262mg | Fiber: 2g | Sugar: 18g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg