This EASY Zucchini Bread has a delicious hint of cinnamon. This bread recipe is quick, easy and SO delicious!
Put your bounty of zucchini to good use with this soft and delicious Zucchini Bread recipe (no yeast involved!). For more tasty sweet bread try Blueberry Bread, Amish Friendship Bread, and Bisquick Banana Bread.
Best Zucchini Bread recipe
We love quick bread recipes. Pumpkin Bread is one of our favorites, along with this easy Zucchini Bread recipe (although we also love our Lemon Zucchini Bread which is out of this world!)
The recipe makes two loaves, one for now, and one for later!
We have been enjoying this recipe and variations of it for as long as we can remember. It’s been especially nice to enjoy when there have been abundant amounts of zucchini in the garden!
Zucchini Bread is so sweet and delicious!! The kids won’t even realize it has veggies. It’s a win for the entire family.
How to Make Zucchini Bread
PREP. Grease and flour two 8×4-inch pans. Preheat the oven to 325°F.
DRY INGREDIENTS. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
WET INGREDIENTS. Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- DRY your grated zucchini. Once you grate the zucchini, place it in a colander and let it shed the extra water for about 30 minutes before you pat it dry. Do not skip this step or the Zucchini Bread may be too watery and not bake well.
BAKE. Bake for 55 minutes, or until the tester inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes. Remove bread from the pan, and completely cool.
Mini loaf pans. If making this bread in mini loaf pans, bake it for 35-40 minutes.
Do NOT over-mix. Once the flour is added, just a few quick stirs will do. Over-mixing may result in dense bread, and that’s definitely not what you want.
Grate zucchini. Peel the zucchini if you wish, but it is not necessary. Use a box grater or cheese grater to shred the zucchini.
Let any excess water drain from the grated zucchini by putting it in a colander. Many recipes rely on the moisture that the zucchini offers so don’t squeeze it unless specifically instructed to do so.
Grease and flour the pan. Spray the pan with cooking spray then add a ⅛-¼ cup of flour. Carefully rotate the pan so that the flour coats the bottom and sides. Dump out any excess flour.
If the bread falls. A few common reasons that quick bread falls in the center:
- The batter likes to have something to cling to. Overfilling the pan causes the batter to rise higher than the pan, and then fall without the supporting sides.
- Overmixing the batter creates air pockets which then rise and fall.
- Ovens are notorious for having inaccurate temperature readings. Use an oven thermometer to get the most accurate temperature reading. Be sure to preheat the oven until it reaches the correct temperature.
- Quick bread relies on baking powder or baking soda as its leavening agent. If the leavening agent is too old, it will not work properly.
Customize the taste and texture by adding different flavors:
- shredded coconut
- mini chocolate chips
- orange or lemon zest
- chopped walnuts or pecans
- raisins or cranberries
Make Zucchini Muffins
Just like cake batter can easily be used to make cupcakes, quick bread batter can do the same and make muffins.
- Line a muffin tray with paper liners and fill ⅔ of the way with batter.
- Bake at 350°F for 20-25 minutes.
STORE this bread at room temperature for 1-2 days or for about a week in the fridge.
FREEZE. As previously mentioned this recipe makes 2 loaves and can be frozen for later. Once the loaf has cooled, wrap it with plastic wrap and again with foil. Store in the freezer for 2-3 months. Allow time to thaw before serving.
For more easy, quick breads
We love quick breads, and here are some of our favorites!!
For more Zucchini Recipes:
Grease and flour two 8×4-inch pans. Preheat the oven to 325°F (165°C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 55 minutes, or until the tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from the pan, and cool completely. NOTE: Bake for 35-40 minutes for mini loaf pans.