|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 17g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic zucchini bread is an excellent way to make use of your garden's bounty—the zucchini gives it texture and moisture, and cinnamon and a dash of nutmeg add warm spice flavors. Zucchini bread is easy to make, too. There's no need to dig out the stand mixer—all you need is a spoon or whisk, measuring utensils, and two bowls. Another plus, the recipe makes two loaves of quick bread, one for now and one you can give away or freeze and enjoy later.
If you're hesitant to make zucchini bread because you think your sweet quick bread will taste like a green vegetable, don't worry! The zucchini contributes moisture and some nutrients, not flavor. All you'll taste is the rich, moist, cinnamon-spiced quick bread.
The zucchini bread is versatile and can be enjoyed for breakfast, coffee break, or tea time, and it makes a delicious dessert or evening snack. The bread is moist enough to serve plain, but feel free to jazz it up with a bit of whipped butter or a cream cheese spread.
3 cups (375 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
3 cups grated zucchini, about 1 pound zucchini
1 cup chopped walnuts
Steps to Make It
Gather the ingredients and heat the oven to 325 F.
Grease two 8 1/2-by-4 1/2-inch loaf pans or coat them with cooking spray.
Combine the flour, baking powder, soda, cinnamon, and nutmeg. Stir to blend thoroughly and set aside
In a mixing bowl, whisk the eggs with the vegetable oil, sugar, and vanilla extract. Add the dry ingredients and mix until well blended. The batter will seem thick, but it will loosen up when you add the zucchini.
Fold the zucchini and walnuts into the batter and stir until thoroughly blended.
Divide the batter evenly between the 2 prepared pans.
Bake the zucchini bread for 45 to 55 minutes, or until a toothpick inserted into the center comes out dry.
- There's no need to peel zucchini —the green peel adds color and texture to the bread.
- Grate zucchini the day before you plan to make the bread and refrigerate it in a covered container.
- Grate the zucchini by hand using a box grater or use your food processor with a shredding disc.
- If you have way more zucchini than you can use or give away, grate it and freeze the raw zucchini in 1- or 2-cup portions. Thaw it in the fridge and use it to make zucchini bread, muffins, or cakes.
- Replace the chopped walnuts with chopped pecans, hazelnuts, or macadamia nuts.
- Toast the walnuts before chopping them.
- Add 1/2 cup of shredded flaked coconut to the batter along with the chopped nuts.
- Add 1/2 to 1 cup of raisins or dried cranberries to the batter along with the chopped nuts.
- Add 1 cup of chocolate chips to the batter along with the chopped walnuts.
- Add 1 tablespoon of finely grated orange zest to the batter and reduce the vanilla to 1 teaspoon.
- Add a drained 8-ounce can of crushed pineapple to the batter.
- Replace half of the oil with applesauce (this might take about five to 10 minutes less baking time).
- Reduce the sugar to 1 1/2 to 1 3/4 cups for less-sweet zucchini bread.
- Bake the zucchini bread batter in muffin tins. The recipe makes about 24 muffins baked in a 350 F oven for about 20 to 24 minutes.
How to Store and Freeze Zucchini Bread
- Store zucchini bread in an airtight container or zip-close bag for 2 to 3 days, or store it in the refrigerator for up to 1 week.
- To freeze zucchini bread, wrap the loaf or individual slices in plastic wrap, and wrap tightly in foil. Put the wrapped bread in a freezer bag and label it with the name and date. Freeze the bread for up to 3 months.
Why Does My Zucchini Bread Fall in the Middle?
There are several possible reasons that your zucchini bread fell:
- Zucchini bread can sink in the center of the loaf if the batter stands too long before it's baked. Your pans and the oven should be ready before you combine the wet and dry ingredients.
- Sinking can also happen if the leavening agents—baking powder or baking soda—are stale or if you use too little.
- If your oven temperature is off, the zucchini bread might be underdone. Use an oven thermometer and check for temperature accuracy now and then.
- If your pan (or pans) are too small or overfilled, the batter can collapse after it reaches the top of the pan.
Can You Substitute Yellow Summer Squash for Zucchini in Zucchini Bread?
Yellow summer squash and zucchini are similar in texture, moisture content, and nutrients and, in most cases, may be used interchangeably. You can make the zucchini bread with yellow summer squash instead of zucchini, or try making it with half zucchini and half yellow squash for flecks of yellow and green peel throughout the bread.