How to Make Zucchini Bread

Co-authored by Maha Mohamed and Janice Tieperman

Last Updated: February 23, 2022 References

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Don’t be fooled by the name! Despite its vegetable namesake, zucchini bread is a sweet, delicious pick-me-up that’s perfect for any occasion. Interested in giving this tasty treat a try? We’ve got you covered. Keep reading as we walk you step-by-step through this classic, delicious recipe.

Ingredients

1 lb (0.45 kg) of zucchini (2 medium-sized zucchinis)
3 cups (375 g) of all-purpose flour
2 tsp (9.6 g) of baking powder
2 tsp (4 g) of lemon zest, grated
¼ tsp (0.55 g) of nutmeg
1 tsp (5.7 g) of salt
2 large eggs
1 cup (200 g) of granulated sugar
½ cup (85 g) of brown sugar, packed)
³⁄₄ c (180 mL) of canola or olive oil
2 tsp (9.9 mL) of vanilla extract
1 cup (150 g) of chopped nuts (optional)
1 cup (159 g) of raisins (optional)
1 cup (160 g) of chocolate chips (optional)

1

Preheat the oven and grease your baking pans.

Set your oven to 350 °F (177 °C). While your oven heats up, grease your two 8 by 4 in (20 by 10 cm) loaf pans with butter or cooking spray.^{[1]
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- You can also drape a sheet of parchment paper over each loaf pan if you don’t have any cooking spray.^{[2]
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2

Shred the zucchini with a grater.

Grab a box grater and grind 1 lb (0.45 kg) of zucchinis into small pieces. You should have about 3 cups (450 g) of grated zucchini by the time you’re done.^{[3]
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3

Squeeze the zucchini to get rid of any moisture.

Arrange the grated zucchini on a clean cheesecloth. Then, completely wrap up the zucchini pieces with the cloth and squeeze the grated veggies over a sink to get rid of any extra liquid.^{[4]
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- This helps prevent your zucchini bread from turning out soggy.^{[5]
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- If you don’t have a cheesecloth, transfer your grated zucchini into a colander instead. Then, press the zucchini against the edge of the colander to squeeze out the extra moisture.^{[6]
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4

Whisk the dry ingredients together (except for the sugars).

^{[7]
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5

Mix the wet ingredients in a separate bowl.

Grab a second bowl for your eggs, oil, sugar, and vanilla extract. Pick out 2 large eggs, along with ³⁄₄ c (180 mL) of oil, 2 tsp (9.9 mL) of vanilla extract, 1 cup (200 g) of sugar, and ½ cup (85 g) of packed brown sugar. Whisk all of these ingredients together until you create an even mixture.^{[9]
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- Although brown and white sugar are technically “dry” ingredients, most zucchini bread recipes suggest mixing them with your “wet” ingredients.
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6

Stir in the zucchini and other toppings with the dry ingredients.

Add in the zucchini before pouring in the wet ingredients. At this point, stir in 1 cup (150 g) of chopped nuts, 1 cup (159 g) of raisins, or 1 cup (160 g) of chocolate chips, if you so desire. You don’t have to add any mix-ins if you don’t want to.^{[10]
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- Zucchini bread is an extremely versatile recipe that goes well with a variety of different mix-ins. It all depends on your personal preferences!

7

Combine the wet and dry ingredients together.

Grab a spatula or other stirring utensil and start to mix and fold the ingredients together. Continue stirring until all of the flour mixes into the rest of the batter. At this point, you’ll be ready to bake!^{[11]
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8

Transfer the batter to your loaf pans.

Split your batter into 2 even portions. Then, pour 50% of your batter into each loaf pan.^{[12]
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- If you’d rather make zucchini bread muffins, split the bread batter evenly into a greased muffin tin. Then, let your delicious treats bake for around 25 minutes.^{[13]
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9

Bake the bread for 45-50 minutes.

Wait until your zucchini bread looks golden-brown. When the timer goes off, slip a toothpick into the freshly-baked bread to see if it’s cooked all the way through.^{[14]
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- You can also check your bread with a food thermometer. If your bread is at least 200 °F (93 °C), you’re good to go!
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10

Wait 30 minutes for the bread to cool.

Set the loaf pans onto a wire cooling rack. Wait at least 30 minutes for the pans and the bread to cool off. Then, slide a butter knife along the edge of each loaf to loosen the bread from the pan.^{[15]
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- If you lined your pans with parchment paper, simply lift both ends of the paper to take the loaf out of the pan.

11

Enjoy your bread for 3 days.

Leave the wrapped loaf on your table or counter for up to 3 days. As long as your bread is wrapped up, it won’t go stale.^{[16]
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12

Freeze your bread for long-term storage.

When you’re ready to dig into your bread again, slip the loaves into your refrigerator so they can thaw throughout the night.^{[17]
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Community Q&A

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Question

Can I use oatmeal flour in place of other flours listed?

Community Answer

Yes. It is up to you which flour you use, but it could also be a type of flout that is super sticky.

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Can I use shortening instead of oil?

Community Answer

Yes. You can use shortening, because it works just as well as oil.

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Things You’ll Need

Cooking spray or parchment paper
Two 8 ¹⁄₂ by 4 ¹⁄₂ in (22 by 11 cm) pans
Box grater
Cheesecloth
Mixing bowls
Whisk
Spatula
Toothpick
Cooling rack
Foil or plastic wrap
Colander (optional)

Tips

Whip up a batch of this bread on August 8 for “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day!”^{[18]
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