Homemade Zucchini Bread Recipe
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This Homemade Zucchini Bread recipe is easy, failproof, and quick. It is always a crowd favorite. Filled with grated zucchini, it is moist and delicious.
Zucchini is a favorite summer vegetable. It is delicious in savory recipes like Roasted Vegetables and Zucchini Chips, but it is also delicious in sweet recipes like my Chocolate Zucchini Bread and this classic family favorite.
Table of Contents
How to Make Homemade Zucchini Bread Recipe
This recipe makes two 9×5 loaves.
Ingredients
- Eggs – use whole large eggs to help bind the batter together and add moisture to the recipe.
- Oil – a neutral flavored oil, such as vegetable oil, adds moisture to the cooked bread.
- Sugar – this classic recipe uses granulated sugar, but you can also use half granulated sugar and half brown sugar if you prefer.
- Zucchini – grate fresh zucchini on a box grater for 2 cups of grated zucchini. You’ll need about 2 medium zucchini. Do not drain the zucchini as this provides the moisture for the bread.
- Vanilla extract – enhances the flavor of the baked zucchini bread.
- Flour – this recipe uses all-purpose flour
- Salt – the salt enhances and balances the flavor of the baked bread without leaving it tasting salty.
- Ground cinnamon – deepens the flavors of the zucchini bread
- Baking soda – helps the zucchini bread to rise
- Baking powder – helps the zucchini bread to rise
- Optional Mix-ins – Use your favorite mix-ins such as pecans, walnuts, chocolate chips or dried fruit.
Step-by-Step Instructions
Prep. Preheat the oven, prepare the loaf pans, beat the egg whites until stiff and set aside. Grate the zucchini with a box grater and set aside.
Make the batter. Add the oil, sugar, zucchini, vanilla extract, and egg yolks in a large mixing bowl. Stir to combine. Add in the flour, salt, cinnamon, baking soda, and baking powder and stir to combine.
Add nuts or mix-ins. Add the chopped nuts or other mix-ins and stir to combine.
Add egg whites. Fold the egg whites into the batter.
Bake. Pour the batter into prepared loaf pans and bake until golden brown and a skewer inserted in the center of the bread comes out with some crumbs attached but no batter, about an hour. Cool in the pans for about 10 minutes before turning out onto a wire rack to cool for at least 30 minutes before slicing.
Storage Tips
To make ahead. Bake according to directions. Store under a cake dome at room temperature for up 4 days.
To freeze. Wrap well with parchment paper followed by foil. Store in a large, zip-top freezer container. Freeze for up to 3 months. Thaw and serve.
Made for Sharing
This recipe makes two, 9×5 loaves of zucchini bread. Enjoy one and share the other with friends or freeze it to enjoy later.
Substitutions and Variations
Chocolate Chip Zucchini Bread – Add 1/2 cup chocolate chips to the batter before baking.
Gluten-free Zucchini Bread – Replace the all-purpose flour with your favorite gluten-free flour blend for baking.
Coconut Zucchini Bread – Use coconut oil for the oil in the recipe and add 1/2 cup coconut flake as the mix-in.
Frequently Asked Questions
Do not peel the zucchini before adding it to the zucchini bread batter. Simply wash it well and allow it to dry. Then grate the zucchini with a grater.
Each medium zucchini will give approximately 1 cup of grated zucchini. You will need approximately 2 medium zucchini for 2 cups grated.
Allow the zucchini bread to cool before slicing. Zucchini bread is a very moist quick bread and will easily crumble if it is still warm. Allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool for at least 30 minutes before slicing.
Here’s my family’s Homemade Zucchini Bread recipe. I hope you love it!
Homemade Zucchini Bread Recipe
Equipment
- 2 Loaf Pan
Ingredients
- 3 large (150 g) eggs, separated
- 1 cup (198 g) oil, neutral flavored for baking
- 2 cups (396 g) sugar, granulated or brown sugar
- 2 cups (272 g) zucchini, grated (unpeeled) – about 2 medium zucchini
- 1 teaspoon (4.7 g) vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (2.8 g) kosher salt
- 1 teaspoon (2.6 g) ground cinnamon
- 1 teaspoon (6 g) baking soda
- 1/4 teaspoon (1 g) baking powder
Optional Mix-ins
- 1/2 cup (57 g) pecans, chocolate chips or dried fruit
Instructions
- Prep. Preheat the oven to 350º F, prepare the loaf pans, beat the egg whites until stiff, and set aside. Grate the zucchini with a box grater and set aside.
- Make the Zucchini Bread Batter. Add the oil, sugar, zucchini, vanilla extract, and egg yolks in a large mixing bowl. Stir to combine. Add in the flour, salt, cinnamon, baking soda, and baking powder and stir to combine.
- Add nuts or mix-ins. Add the chopped nuts or other mix-ins and stir to combine.
- Add egg whites. Fold the egg whites into the batter.
- Bake. Pour the batter into prepared loaf pans and bake until golden brown and a skewer inserted in the center of the bread comes out with some crumbs attached but no batter, about an hour. Cool in the pans for about 10 minutes before turning out onto a wire rack to cool for at least 30 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Okay, my husband has been asking for zucchini bread for the last two summers. I happened across your recipe today and I think I might try this one for him. Time to run to the Farmers Market.
I like chocolate chips in my zucchini bread. Because you have to counteract the vegetable, right?