Zucchini bread has to be one of my favorite ways to use up all those zucchini I grow in my garden. If you grow it in your garden, you totally know what I’m talking about. It’s soooo prolific.
And, growing up, in my family, my parents and grandparent went insane if any food was wasted! So of course, I have that totally ingrained in my head and make dang sure, all that fresh zucchini goes to delicious use!
If you don’t grow your own zucchini, you can just as easily use store-bought! Your results will be every bit as delicious I promise! ♥
What I Love About This Zucchini Bread Recipe
Is it a dessert? Is it a breakfast treat? Is it a snack? It’s everything and more — zucchini bread recipe is one of those all-around perfect foods that can be anything you want it to be! Eat it plain or smear on some cream cheese or butter, and you’ve got bread heaven!
This recipe is the one my family has used for as long as I can remember. It’s really moist, uses a lot more zucchini than most recipes, and has a lot of warm, homey spices.Â
I’ve got an easy bread recipe for you to try every season! fall has apple bread; winter soups have garlic bread; spring has bright and sunny lemon zucchini bread; summer has, of course, zucchini bread recipe but also try my incredible moist banana bread!
Let’s bake this!
Zucchini Bread Video Tutorial
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Recipe Notes
If you’re looking for how to make zucchini bread recipe, look no further — I’m here to give you all my secrets!
- Zucchini: Don’t drain or squeeze the liquid out of zucchini. The liquid makes this bread moist. If you remove it, your bread will be dry! When measuring the zucchini, press down in the measuring cup to pack. To grate it, I just use a box grater.
- Lower Fat: If you want to cut back the fat and calories in this recipe but still have delicious zucchini bread moist to the max, substitute half the oil with apple sauce! Yep, zucchini bread with applesauce — cinnamon applesauce is always a great choice. This gives you the same reaction as oil in your baking but with added texture, flavor, and warmth!
- Nuts:Â This zucchini bread recipe gets an extra layer of the crunch by being zucchini bread with walnuts, but if you want to nix the nuts, go for it.
How Long Can You Keep This In The Fridge?
The great thing about this bread is that it’s super versatile! You can store it at room temp for up to two days, or in the fridge for week.
Can You Freeze This Zucchini Bread?
Yes! Oh, definitely yes. I love having frozen loaves on hand! They make great gifts in a pinch or when you need a quick addition to breakfast or dessert. Since this zucchini bread recipe makes 2 loves, one recipe gives you 1 loaf for instant gratification and the 2nd one can be frozen for later.
Wrap your bread loaf in plastic wrap then a layer of foil, and freeze for up to three months. Check out this article for the best way to wrap with plastic wrap. Believe it or not, there is a right and wrong way to do it!
Make Ahead Tips
Since this zucchini bread recipe stores so well, make it whenever you can, then just bring it out as you please!
Serving Recommendations
For breakfast, serve it with cream cheese or butter; for an afternoon snack, drizzle it with honey and chopped nuts; for dessert, top with ice cream or a citrusy lemon glaze. Let your imagination take flight!
More Breakfast and Bread Recipes
- Spaghetti Stuffed Garlic Bread
- Bisquick Biscuit Recipe
- Beer Bread
- Pumpkin Scones
- Hot Water Cornbread Recipe
- Chocolate Zucchini Bread
Zucchini Bread
Ingredients
Bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 cups granulated sugar
- 1 1/4 cups brown sugar, packed
- 1 tablespoon vanilla extract
- 2 cups zucchini, grated
- 1 cup walnuts, chopped
Crumb Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flourÂ
- 1/2 teaspoon ground cinnamon
- 6 tablespoons very cold butter, cut into 1/4 inch cubes
- 1/4 cup walnuts, chopped-optional
Instructions
- Preheat oven to 325°F. Grease and flour two 8x4 inch pans: set aside.
- In a medium mixing bowl, sift together flour, salt, baking powder, soda, cinnamon, allspice, and nutmeg.
- In a large mixing bowl, beat together eggs, oil, vanilla, granulated sugar, and brown sugar.
- Add dry ingredients to the egg mixture, and mix well. Stir in zucchini and nuts until evenly distributed. Pour batter into prepared pans.
- Make the crumb topping. In a small mixing bowl, mix together the brown sugar, flour, and cinnamon. Add cold butter and cut in with a pastry blender or 2 knives until it mixture resembles coarse crumbs. Gently fold in 2 tablespoons chopped walnuts.
- Sprinkle half crumb topping evenly over each loaf. Bake loaves in preheat oven for 60-80 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely on wire rack.
Fans Also Made:
Notes
- Zucchini: Don't drain or squeeze the liquid out of zucchini. The liquid makes this bread moist. If you remove it, your bread will be dry! When measuring the zucchini, press down in the measuring cup to pack. To grate it, I just use a box grater.
- Lower Fat: If you want to cut back the fat and calories, substitute half the oil with apple sauce!
- Nuts:Â If you want to nix the nuts, go for it.
I really love your lemon zucchini bread, I always make it! I will definitely make this one too!
Thank you, hope you like this bread! 🙂