Hands down, this zucchini bread recipe is the best and easiest way to use up zucchini.
Preparing zucchini for this recipe is simple: wash it under cool water, slice both ends off and then grate the entire zucchini (with the peel on and seeds intact). Do not squeeze out any liquid from the grated zucchini, it’s what makes the bread really moist.
Yield: 2 loaves (or 24 muffins)
Prep time: 20 minutes
Cook time: 1 hour
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 3 medium eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup brown sugar, packed
- 1 cup white granulated sugar
- 3 cups shredded zucchini
- 1 cup coarsely chopped walnuts (optional)
- Preheat oven to 325 degrees. Grease and flour two 8x4-inch loaf pans.
- In a medium-sized bowl, combine flour, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside.
- In a separate, larger bowl, whisk together eggs, oil, vanilla and sugars. Add dry ingredients to egg mixture and stir until well combined. The batter will be dry and thick, but will moisten once the zucchini is added.
- Fold in zucchini and walnuts. (I like to add walnuts, but feel free to leave them out. You can make your zucchini bread plain, or add any extra ingredients you wish – pecans, raisins, chocolate chips, shredded coconut, lemon, apple, etc. The possibilities are endless!)
- Divide batter evenly into prepared loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. If making muffins, bake for 18-20 minutes.
- Let loaves cool in pans for 10 minutes. Remove from pans and allow to cool completely before slicing. If the bread is difficult to remove from the pan, use a knife to loosen the sides.
- Slice and serve with butter or cream cheese.
- Store zucchini bread in an airtight container in the refrigerator for about a week, or wrap tight in foil and freeze for up to 3 months.