Read Time: 5 minutes
Prep Time: 15 minutes | Cook Time: 50-60 minutes | Serves: 16 slices (2 loaves)
This moist zucchini bread recipe transforms fresh summer zucchini into two golden, cinnamon-scented loaves that capture the essence of homemade baking. Perfect for using up garden abundance or creating lasting family memories in the kitchen.
Why This Zucchini Bread Recipe Works
Growing zucchini in my Florida summer garden feels like an uphill battle against the relentless heat and humidity. The tender plants struggle in our intense sun, and I find myself longing for the abundance I once knew.
Back in Indiana, our garden practically overflowed with these prolific green treasures. Those beautiful, sprawling zucchini plants would produce more squash than we could ever use, leaving us scrambling to find creative ways to use our bounty.
I have such fond memories of my son wandering through our Indiana garden, calling it “Mommy’s grocery store.” He’d go between the rows, carefully selecting the perfect zucchini for our baking adventures.
His excitement was infectious as he’d carry his chosen squash to the kitchen, already anticipating the warm, cinnamon-scented loaves we’d create together.
This homemade zucchini bread recipe became our go-to solution for those abundant harvests. The kitchen would fill with the most incredible aroma as two golden loaves baked in the oven.
Even now, years later and states away, my son will ask me, “remember when we made zucchini bread together?” This recipe brings back those precious garden-to-table moments we shared.
Our Family’s Zucchini Nut Bread
What You’ll Need:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini (about 2 zucchini)
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1½ cups chopped walnuts or pecans
How to Make Moist Zucchini Bread
Step 1: Prepare Your Kitchen Start by heating your oven to 350°F and preparing two 8×4-inch loaf pans with a generous coating of grease or cooking spray.
Step 2: Mix Dry Ingredients In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt, whisking everything together until well blended.
Step 3: Prepare Wet Ingredients In a separate bowl, crack the eggs and beat them thoroughly before stirring in the freshly grated zucchini, vegetable oil, and vanilla extract. The key here is using the zucchini with all its natural moisture intact – don’t squeeze it dry, as that liquid will keep your finished loaves incredibly moist and tender.
Step 4: Combine and Fold Pour the wet mixture into the bowl with your dry ingredients, then add the chopped nuts. Using a wooden spoon or spatula, gently fold everything together until the ingredients are just combined. Be careful not to overmix, as this can result in tough, dense bread rather than the light, tender texture you’re after.
Step 5: Bake to Perfection Divide the batter evenly between your prepared loaf pans, smoothing the tops gently with your spatula.
Slide them into the preheated oven and bake for 50 to 60 minutes, checking for doneness by inserting a toothpick into the center of each loaf. When it comes out clean or with just a few moist crumbs clinging to it, your bread is perfectly baked.
Step 6: Cool and Enjoy Allow the loaves to cool in their pans for about five minutes before turning them out onto wire racks to cool completely. The hardest part is waiting for them to cool before slicing!
Tips for Perfect Zucchini Bread
Selecting and Preparing Zucchini
- Choose medium-sized zucchini for the best texture and flavor
- Wash and grate with the skin on for added nutrients and color
- Don’t drain the grated zucchini – that moisture creates the perfect texture
Avoiding Common Mistakes
- Don’t overmix: Fold ingredients just until combined to avoid dense bread
- Check doneness properly: Use a toothpick test rather than relying solely on time
- Cool completely: Let bread cool before slicing to prevent crumbling
Storage and Serving
- Store wrapped in plastic wrap at room temperature for up to 3 days
- Freeze individual slices for up to 3 months
- Serve plain, with butter, or toasted with cream cheese
Recipe Variations
Make It Your Own:
- Chocolate Chip Zucchini Bread: Replace nuts with 1 cup chocolate chips
- Spiced Version: Add ½ teaspoon nutmeg and ¼ teaspoon cloves
- Nut-Free: Simply omit the nuts for those with allergies
- Healthier Option: Substitute half the oil with unsweetened applesauce
Frequently Asked Questions
Q: Can I use frozen zucchini?
A: Yes, thaw and drain slightly, but don’t squeeze completely dry.
Q: Why is my zucchini bread dense?
A: Usually from overmixing the batter. Fold ingredients just until combined.
Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Q: Can I make muffins instead?
A: Yes, bake at 350°F for 18-22 minutes in lined muffin tins.
This easy zucchini bread recipe yields two beautiful loaves, perfect for sharing with neighbors or freezing one for later. Each slice captures the essence of summer gardens and the simple joy of transforming fresh produce into something magical. Even here in Florida, where zucchini is more precious than abundant, this bread still brings back all those wonderful memories of our Indiana garden days.